I love seasonal foods and drinks.
There is just something comforting about preparing foods that represent something significant about each month of the year.
Winter, of course, is the time for peppermint!
Hershey’s rolls out their peppermint kisses, the Salvation Army bell ringers hand out candy canes and the pine cones at the craft stores are infused with cinnamon, pine and peppermint.
Peppermint is truly the flavor for the Christmas season!
So, as much as I love seasonal treats and specialty coffee shop lattes, I can’t see spending the money on their artificial and chemical laden brews.
Instead, I whipped up this frothy, mildly sweet, bulletproof style, dare I say, superfood coffee. It will definitely get you going in the morning with the energizing peppermint kick, caffeine and healthy fats.
So, you’re going to need:
1 cup extra strong brewed coffee
1 tablespoon maple syrup
2 tablespoons salted grassfed butter (I use Kerrygold.)
1/2 cup heavy cream (Mine was skimmed right off the top of the jar from the local dairy.)
1 tablespoon cocoa
1 drop therapeutic grade peppermint essential oil (I use doTERRA)
Place all ingredients into your blender and blend until good and frothy. (about 30 seconds)
Pour into mug, garnish with one of your kids’ candy canes, and enjoy!
But, wait! You can also get extra fancy and throw some more of that cream into your blender and make some fresh whipped cream to put on top. Just make sure to not walk away and do other things while it is going, or you might end up with some butter. Ask me how I know.
So, ahem, place cream into blender again and, voila, whipped cream! If your drink is piping hot it will just sink right down into the mug, but it is still oh so delicious. Enjoy!