Fresh 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.
Course Iced Drinks
Prep Time 5minutes
Cook Time 5minutes
Freezer time 1hour
Total Time 1hour10minutes
1cupTeeccino Dandelion Mocha Mint or Chocolate Mintbrewed and chilled in advance
1tbspCocoa powderunsweetened or Half &Half
1cupCalifia Almond Milk Creamer
3leavesspearmintfresh and de-stemmed
1twig of spearmint for garnishoptional
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.
Chill the brewed Teeccino in the refrigerator for a couple of hours or in the freezer for an hour.
into a blender, add Teeccino, cocoa powder, creamer, maple syrup and fresh mint leaves.
Pour into a tall glass and garnish with a spearmint twig.