Chocolate Mint CocktailFresh mint leaves blended into Teeccino Dandelion Mocha Mint gives this drink an extra hit of refreshing coolness. Cocoa powder is an ingredient in Teeccino Dandelion Mocha Mint 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.

Ingredients

  • 1 Cup – Teeccino Dandelion Mocha Mint or Chocolate Mint, brewed and chilled in advance
  • 1 Tbsp – Cocoa powder
  • ½ Cup – Califia Almond Milk Creamer, unsweetened or Half & Half.
  • ¼ Cup – Maple syrup
  • 3 Leaves – Spearmint, fresh and de-stemmed
  • 1 twig of spearmint for a garnish.

Directions

  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. into a blender, add Teeccino, cocoa powder, creamer, maple syrup and fresh mint leaves.
  4. Blend thoroughly.
  5. Pour into a tall glass and garnish with a spearmint twig.
  6. Sip away and enjoy!

Product Used