You can keep drinking coffee that tastes like stress or you can sip something that makes your gut happy and your skin say thank you. This Peppermint Mocha Glow is your morning flex: bold, minty, creamy, and secretly functional. Think café-level flavor with a wellness edge—no chalky powders, no weird aftertaste.
It’s the kind of cup that turns “just coffee” into a micro-ritual for energy, digestion, and glow. Ready to make your daily brew pull double duty?
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Why This Recipe Works
This isn’t just a festive latte. It’s a strategic combo of ingredients designed to be gentle on your stomach while supporting skin health. Dark cacao brings antioxidants for skin radiance, while peppermint can help soothe digestion and reduce bloat.
We use collagen or plant-based peptides to support skin elasticity without changing the taste. And coconut cream or oat milk adds creaminess that won’t upset your gut the way some dairy does. The result?
A cup that tastes indulgent, fuels focus, and treats your body like a VIP.
What Goes Into This Recipe – Ingredients
- 1 cup hot brewed coffee (medium to dark roast; espresso or strong French press works great)
- 1–2 tablespoons unsweetened cacao powder (or high-quality cocoa; cacao has more antioxidants)
- 1 tablespoon collagen peptides or plant-based protein peptides (optional but recommended for skin support)
- 1–2 teaspoons pure maple syrup or honey (adjust to taste; use monk fruit or stevia for low sugar)
- 1/8–1/4 teaspoon pure peppermint extract (start small; it’s potent)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt (enhances flavor and balances sweetness)
- 1/3–1/2 cup warmed milk (oat, almond, coconut, or grass-fed dairy—choose what your gut likes)
- 1 teaspoon MCT oil or coconut oil (optional for satiety and silky mouthfeel)
- Crushed cacao nibs or shaved dark chocolate for garnish (optional, but come on)
How to Make It – Instructions
- Brew your base. Make 1 cup of strong coffee. Hot and fresh is key—flavor drops fast.
- Warm your milk. Heat your chosen milk until steaming but not boiling. Froth if you like it café-style.
- Blend the flavor core. In a blender or large mug, add cacao powder, collagen or peptides, maple syrup, vanilla, sea salt, and MCT/coconut oil if using.
- Add coffee and blend. Pour in the hot coffee and blend 10–15 seconds until smooth and slightly frothy.
If stirring by hand, whisk vigorously to remove any cacao clumps.
- Mint it carefully. Add peppermint extract—start with 1/8 teaspoon, taste, and increase in tiny increments. Too much = toothpaste vibes.
- Finish with milk. Pour in the warmed milk and blend or stir to combine. Adjust sweetness or cacao if needed.
- Garnish and serve. Top with cacao nibs or dark chocolate shavings.
Sip while hot and congratulate yourself for being this put together before 9 a.m.
Storage Tips
- Make-ahead base: Mix the dry blend (cacao, collagen/peptides, pinch of salt) in a jar for 1–2 weeks. Scoop, add coffee and milk, done.
- Pre-batched concentrate: Blend everything except milk and keep in the fridge up to 24 hours. Reheat gently and add milk just before serving.
- No freezing the full drink: The texture can split after thawing.
If you must freeze, freeze the dry mix only.
- Reheat low and slow: Warm on the stove over low heat to avoid scorching the cacao or curdling milk.
Benefits of This Recipe
- Digestion support: Peppermint has a long history of easing digestive discomfort and gas. It’s refreshing and functional—double win.
- Skin radiance: Cacao’s polyphenols support skin by fighting oxidative stress. Collagen or peptide add-ins can help maintain elasticity.
- Stable energy: Pairing caffeine with fats (MCT/coconut oil) and protein can promote smoother, longer-lasting energy, IMO.
- Blood sugar friendly (if you choose): Using minimal maple or a natural zero-cal sweetener helps you enjoy sweetness without the spike.
- Mood lift: Theobromine in cacao offers a gentler, more sustained uplift than caffeine alone.
Translation: you feel good without the jitters.
What Not to Do
- Don’t overdo the peppermint. It escalates quickly. Start at 1/8 teaspoon; taste before adding more.
- Don’t skip the pinch of salt. It doesn’t make it salty; it unlocks chocolate flavor and balances bitterness.
- Don’t scorch the milk. Boiling can curdle some plant milks and ruin the vibe. Keep it under a simmer.
- Don’t use low-quality cocoa. Chalky cocoa = chalky drink.
Choose a rich, unsweetened cacao or a Dutch-processed cocoa for smoother body.
- Don’t blend in a sealed container with steaming liquid. If using a blender, vent the lid slightly and cover with a towel to avoid pressure build-up.
Mix It Up
- Gut-calming add-ins: A dash of ground ginger or cinnamon for warmth and extra digestive support.
- Protein power: Swap collagen for a scoop of unflavored or chocolate plant protein. Add more milk to keep it sippable.
- Zero-sugar luxe: Use monk fruit or allulose, and finish with a cloud of unsweetened whipped coconut cream.
- Iced version: Make the concentrate with half the milk, chill, then pour over ice and top with the rest of the milk.
- Mocha-macchiato twist: Pull two shots of espresso and keep the milk foam thick for a layered look. Because aesthetics matter.
- Holiday special: Add a tiny pinch of nutmeg and orange zest for a “chocolate mint truffle” vibe.
FAQ
Can I make this decaf?
Yes.
Use a bold decaf or espresso-style decaf so the chocolate and mint don’t overpower it. You’ll keep the flavor and most of the benefits, minus the buzz.
Is peppermint safe for sensitive stomachs?
Generally, peppermint can soothe digestion for many people. However, those with reflux may find mint aggravating.
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If that’s you, reduce the extract to a drop or swap for cinnamon and vanilla.
Do I have to use collagen?
Nope. It’s optional. Collagen supports skin and joint health, but a plant-based peptide or protein works too.
Or skip it entirely and still get the glow from cacao and balanced fats.
Which milk is best for froth and digestion?
Barista-style oat milk froths beautifully and is usually easy on the gut. Coconut adds richness but can be heavier. If dairy works for you, grass-fed whole milk makes a luxe foam.
Can I sweeten without sugar?
Yes.
Monk fruit or stevia blends work well—start small to avoid aftertaste. Allulose is another great option for a clean sweetness.
What if I don’t have a blender?
Whisk the cacao with a splash of hot coffee first to form a smooth paste, then add the rest. A handheld frother is a cheap, life-changing upgrade, FYI.
How much peppermint is too much?
Anything over 1/4 teaspoon in a single cup can dominate the flavor.
Start small and add by drops. Your taste buds—and everyone within sniffing radius—will thank you.
Can I prep this for the week?
Prep the dry mix in a jar and portion daily. If you want a liquid concentrate, keep it 24 hours max for best flavor, then add fresh milk when serving.
Wrapping Up
This Peppermint Mocha Glow delivers café-level taste with functional upgrades that actually do something.
Strong coffee, dark cacao, a whisper of mint, and skin-supportive add-ins make it a legit morning strategy—not just a cozy treat. Keep the peppermint light, the cacao high-quality, and the milk hot-but-not-boiling, and you’ll have a cup that’s equal parts comfort and performance. Consider it your daily “I’ve got this” in a mug—because you do.
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