Chocolate Mint Cooler

  • Category: Iced drinks

  • Difficulty: Easy

  • Servings: 1

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Fresh mint leaves blended into Teeccino Chocolate Mint or Dandelion Mocha Mint gives this drink an extra hit of refreshing coolness. Cocoa powder is an ingredient in these Teeccino blends but by adding even more, you get a truly rich chocolaty drink that doesn't have too much sugar compared to cocoa beverage mixes. Instead, maple syrup produces just enough sweetness to gratify the sweet urge and overcome the natural bitterness of cocoa powder. What makes chocolate really pop out is cream, pure and simple. Our friends at Califia Farms® have made a knock-out creamer from almond milk and best yet, it isn't sweetened. Or use Half & Half if you prefer dairy. Either one will turn this Teeccino Chocolate Mint Cooler into a fabulous low-calorie dessert drink or simply a great pick-me up on hot days.


  • 1 cup [Chocolate Mint Chicory Herbal Coffee] or certified gluten-free Dandelion Mocha Mint, brewed and chilled in advance
  • 1/2 cup Califia® Almond Milk Creamer
  • 2 tbsp maple syrup
  • 1 tbsp Cocoa powder, unsweetened
  • 3 leaves spearmint fresh and de-stemmed
  • 1 twig of spearmint for garnish optional

Teeccino Chocolate Mint Herbal Coffee

We made this recipe with Teeccino Chocolate Mint. Enjoy cooling organic peppermint with creamy cocoa, enriched with golden roasted almonds and slightly sweetened with dates and figs. For a 100% gluten-free version of this recipe, use Teeccino Dandelion Mocha Mint featuring dandelion root, a renowned detox and weight loss herb.

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Prep Time: 5 Minutes , Calories per serving:160

  1. Brew Teeccino using 4 rounded tablespoons per 8 cups water in a drip coffee maker or 1 tablespoon per 10 oz water in a French Press.
  2. Chill the brewed Teeccino in the refrigerator for a couple of hours or in the freezer for an hour.
  3. Blend Teeccino, cocoa powder, creamer, maple syrup and fresh mint leaves.
  4. Pour into a tall glass and garnish with a spearmint twig.
  5. Sip away and enjoy!