Gluten-Free Peppermint Mocha
By the Gluten Free Recipes team ·
A rich and creamy peppermint mocha, perfectly blended for a delightful holiday treat. This dairy-free and vegan beverage offers a refreshing burst of mint balanced with deep chocolate notes, creating a comforting and invigorating experience.
At a glance: This easy drinks and smoothies recipe yields 2 servings in about 23 minutes (3 min prep, 20 min cook). It uses 8 ingredients — including unsweetened almond milk or other dairy-free milk, unsweetened cocoa powder, maple syrup or other liquid sweetener — and walks through 4 steps. Updated . Browse more drinks and smoothies recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Peppermint Mocha: When preparing this drinks and smoothies recipe, when preparing this recipe, be mindful of potential cross-contamination with gluten. Ensure all utensils, blenders, and surfaces are thoroughly cleaned before use, especially if they have been in contact with gluten-containing ingredients. Always verify that all packaged ingredients, particularly extracts and optional garnishes like candy canes, are certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Peppermint Mocha: This recipe is naturally gluten-free, relying on inherently GF ingredients like cocoa powder and dairy-free milk. Always double-check labels on extracts and optional garnishes to ensure they are free from gluten-containing grains.
Ingredients
- 2 cups unsweetened almond milk or other dairy-free milk
- 2 tbsp unsweetened cocoa powder
- 1-2 tbsp maple syrup or other liquid sweetener, to taste
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 cup ice cubes
- 2 oz brewed strong coffee or espresso, chilled
- Dairy-free whipped cream and crushed candy canes for garnish (optional)
Instructions
- 1
In a medium saucepan, whisk together the unsweetened almond milk and unsweetened cocoa powder over medium heat. Continue whisking for about 2-3 minutes until the cocoa powder is fully dissolved and the mixture is smooth and slightly warmed, but not boiling.
- 2
Remove the saucepan from the heat and stir in the maple syrup, peppermint extract, and vanilla extract. Taste the mixture and add more sweetener if desired, ensuring it reaches your preferred level of sweetness.
- 3
In a blender, combine the warmed chocolate-mint mixture, chilled brewed coffee or espresso, and ice cubes. Secure the lid tightly and blend on high speed for approximately 60-90 seconds, or until the mixture is completely smooth and has a thick, frosty consistency.
- 4
Pour the blended peppermint mocha into two serving glasses. If desired, top generously with dairy-free whipped cream and a sprinkle of crushed candy canes for a festive finish.
Nutrition (per serving)
Tips & Notes
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
- Sift cocoa powder to avoid lumps in your batter.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
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