This Homemade Mint Mocha Latte recipe has become a STAPLE in my morning routine and I know that after you try it you will want it every morning too! This delicious drink is made with home brewed coffee, coconut oil, maple syrup, almond milk, cacao or cocoa powder, and Young Living peppermint essential oil. Before I share the ingredient measurements and “how-to’s” I want to explain a little bit about WHY I chose these specific ingredients for my daily Bulletproof Coffee.
“But wait! What is Bulletproof Coffee?” you ask…
If you are engulfed in the Paleo community or listen to life-hackers like Tim Ferriss (author of The 4-Hour Workweek) and Hal Elrod (author of The Miracle Morning) then you may have heard the phrase “Bulletproof Coffee.” If not, that’s okay… I will explain.
My loosely interpreted definition of “Bulletproof Coffee” is simply coffee with healthy fat added to it. If this is new for you, you are probably wondering why the heck you would add fat to your coffee and what the oxymoron “healthy fat” even MEANS…
Myth: “Healthy fat is an oxymoron.” 😉
There are so many benefits for adding fat to your diet. In David Perlmutter’s book Grain Brain you learn that fats are essential to cellular function, brain function, fighting inflammation, and “…helping us fight off infections, as healthy fats help the proteins in our immune system more effectively rid our bodies of invading organisms.” Fats also help curb your appetite and help you stay satiated longer. When I make my Bulletproof Coffee in the morning, I typically have my first food-based meal around noon and I feel GREAT all morning long!
Grass fed butter is also an option – or mixing both coconut oil and grass fed butter. I tend to gravitate toward the flavor of 100% coconut oil in this particular beverage.
Grade B Maple Syrup
When it comes to sweetening coffee, maple syrup is hand’s down my #1 option. Out of all of the sweetener options out there, grade B maple syrup and honey are the only two I use and honey’s tangy finish just doesn’t complement coffee the way that maple syrup’s silky sweetness does.
Note: grade B is more nutrient dense compared to grade A. Also watch out for “maple syrup flavored topping” in which the main ingredient is high fructose corn syrup – a NO-NO in the pantry!
This is 100% a personal preference so if you don’t have grade B maple syrup, try your favorite honey.
The purpose of this ingredient is mainly for the latte color and frothiness. I have made it without and it just doesn’t drink like a latte. You can also use coconut milk, raw milk, goats milk, etc. I like almond milk for it’s mild flavor.
Cacao or Cocoa Powder
Organic Cacao Powder is an amazing source of antioxidants, magnesium, iron and fiber. If you only have baking cocoa powder at home, that will do too. I do recommend investing in cacao powder down the road for your daily dose of these amazing nutrients.
Young Living Peppermint Essential Oil
Peppermint essential oil is the icing on the cake in this bulletproof beauty. I suggest the Young Living brand ONLY because it is the ONLY brand of essential oils that I have used that is ingestible and 100% pure. If you have another brand of essential oil at home check the label. If it reads “For External Use Only” or something of the sort, stick with a MOCHA LATTE and chat with me (email: firstname.lastname@example.org) about how to get your Young Living peppermint essential oil to make it a MINT mocha latte.
HOMEMADE MINT MOCHA LATTE RECIPE
Prep time: 2 minutes | Assembly time: 3 minutes | Yields: 1-2 cups
- 2 Cups Black Coffee (FYI – if you replace with hot water or hot milk of your choice it is just as good and caffeine free)
- 2 Tbsp Coconut Oil
- 1-1.5 Tbsp Cacao Powder
- 1 Tbsp Grade B Maple Syrup
- 2 Tbsp Almond Milk
- 2-3 drops Young Living Peppermint Essential Oil
- Brew coffee – a little stronger than normal.
- While coffee brews – measure coconut oil (solid or melted), cacao powder, maple syrup, almond milk and peppermint oil into blender
- Pour coffee into blender – I typically brew my coffee to the “4 cup” line in my coffee pot and then measure out the amount I add to the blender in my mug and pour that into the blender.
- THIS IS KEY! Let steam escape from the blender for 10-15 seconds. Add lid with the plastic opening OFF, let sit for another 10 seconds. Make sure lid is SECURE, then blend. If you don’t do this the steam of the hot coffee mixed with the pressure in your blender when you turn it on may cause your latte to end up EVERYWHERE in your kitchen EXCEPT your mouth! I don’t know the science behind it – all I know is that it has happened to me so please learn from my past failures!
- Blend in a high-speed blender until the oil emulsifies and it looks like a latte!
- Pour into your favorite mug and ENJOY!