It’s not really summer until I start slamming mint chocolate iced coffee.
Actually, I guess it’s not really summer until the solstice next week, right? Whatever. It’s summer when I say it’s summer.
The sole purpose of this beverage was to serve as a dunking chamber for a vegan Levain cookie. So if you haven’t made one of those yet I suggest you hop to it because you’re not allowed to skip the four hours of freezing time and by then it’s gonna be kind of late to be drinking coffee, don’t you think?
Ok. Now that we all have cookies, let’s make coffee…
- 1 tablespoon soy creamer
- 2 teaspoons cocoa powder
- 1 drop peppermint extract
- 8 oz iced coffee
- ¼ cup almond milk
- Combine soy creamer, cocoa powder and peppermint extract. (You’ll have to stir and/or a lot to get the powder to combine)
- Add the coffee and ice cubes and shake again
- Float almond milk by slowing pouring it on top
I make a big fat French press every morning that allows me two hot cups to wake up and one chilled cup in the afternoon. It’s the greatest.