Peppermint Mocha

Peppermint Mocha

My husband came down with a bad cold this week, after catching a chill working in the rain. In an attempt to help him avoid being sick over the holidays, I have created and dispensed a small arsenal of herbal remedies, some of which I will be including on this blog in the next couple of days.

In an attempt to do everything I could to help him beat this cold, I was also inspired to create this festive and immune boosting take on a Peppermint Mocha. I used Dandy Blend instead of coffee, which made for a much better option before bed. I also included magnesium rich raw cacao, immune supportive chaga, and pau d’arco, a tonic herb with wide ranging benefits, including immune system support. It also happens to be a herb that goes really well with chocolate! I elected to use honey as my sweetener of choice, given that it has many anti-bacterial and anti-microbial properties, in addition to many other benefits. I love the flavour combination of this nut and seed milk recipe, not to mention that it is rich in calcium (sesame seeds) and omega 3 fatty acids (hemp seeds). I  love that there are health supportive ingredient options like these that are delicious at the same time.

Happy Holidays!

Peppermint Mocha

Immunity Tea Ingredients

2 cups boiled filtered water
2 tsp pau d’arco
1½ tsp Chaga powder

Nut Milk Ingredients

3 cups filtered water
¾ cup organic almonds, soaked
2 Tbsp organic cashews, soaked
1 Tbsp organic hemp seeds
1 Tbsp organic sesame seeds, soaked

Additional Ingredients

1 Tbsp honey
2 Tbsp raw cacao
1 Tbsp dandy blend
1 tsp vanilla bean powder (or extract)
1 tsp organic peppermint extract

Directions

Pour boiling water over pau d’arco and chaga powder and let steep for 20 minutes. Strain and put aside.

Soak nuts and sesame seeds overnight. Drain and rise, and add to blender with 3 cups filtered water. Strain through a nut sack, and add 2 cups back to the rinsed blender. The remainder can be kept in a container in the fridge for 2–3 days.

Add immunity tea, honey, raw cacao, dandy blend, vanilla bean powder and peppermint extract to the blender, and process until fully blended. This recipe makes 4 cups, enough to share with a friend or keep in the fridge for later use! To reheat, you can add the beverage back to a high speed blender and run on high speed until warm.

Enjoy!!

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