I’ve been saving this recipe for a long time, waiting for the perfect moment to share it. Now that it’s officially December, it’s the ideal time to show you how to make the most epic peppermint mocha bulletproof coffee.
Coffee + peppermint + chocolate equals a cozy, festive drink that every cold December morning deserves.
On weekends, I top it with a bit of whipped cream for a special treat. On weekdays I blend it quickly, pour it into a thermos, and take it on the go for a delicious start to the day.
It’s the kind of drink that looks like a regular cup of coffee or tea from the outside, but inside is a rich, seasonal peppermint mocha. Keep it as your little secret—or share the joy with someone lucky.
If you drink bulletproof coffee often, why not give it a seasonal twist? It’s like pulling out a favorite holiday sweater or adding a touch of sparkle—just a small change that lifts the whole experience.
It starts like a classic bulletproof coffee
The base is simple: hot coffee, healthy fat, and a high-speed blender. That combination creates the ultra-creamy, indulgent cup that powers your morning. For a festive peppermint mocha version, you’ll only need a few extra ingredients to add lots of flavor:
- Hot coffee (about 10–12 oz)
- Coconut oil
- Ghee or butter (omit for dairy-free)
- Cacao or cocoa powder
- Maple syrup (to taste)
- Vanilla extract
- Peppermint extract (or a drop of food-grade peppermint oil)
- A pinch of sea salt to enhance the flavors
This version is delightful as-is, but you can dress it up: add a dollop of whipped cream, extra chocolate shavings or cacao nibs for more texture and decadence.
Here’s to a merry December and a winter full of peppermint mocha bulletproof coffees—cheers!
Peppermint Mocha Bulletproof Coffee {paleo + vegan option}
- Author: Nyssa Tanner
- Total Time: 5 minutes
- Yield: 1 serving
Description
Peppermint mocha bulletproof coffee: a seasonal upgrade to classic bulletproof coffee. Easy, creamy, and delicious.
Ingredients
for coffee
- about 10–12 oz hot coffee
- 1 tablespoon coconut oil
- 1 teaspoon ghee or butter (omit for dairy-free)
- 1 tablespoon cacao or cocoa powder
- 2 teaspoons maple syrup, or to taste
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract or 1 drop food-grade peppermint essential oil
- pinch of sea salt
for garnish
- whipped cream (optional)
- cacao nibs or chocolate shavings (optional)
Instructions
- Combine all ingredients (except garnishes) in a blender and blend on high for at least 30 seconds, until frothy and creamy.
- Pour into a mug or thermos. Top with whipped cream and chocolate shavings if desired, and enjoy.
- Prep Time: 5 minutes
Did you make this recipe? I’d love to hear how it turned out. Leave a comment below, or share a photo on Instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen. xo