We’ve got you covered with two takes on the classic Peppermint Mocha. Both gestational diabetes-friendly and oh-so-festive!

#1

  • 1 cup brewed coffee

  • 1 cup unsweetened almond milk

  • 1 tablespoon unsweetened cocoa powder

  • 1 tablespoon sugar-free peppermint syrup or peppermint extract (for example, Torani Sugar-Free Peppermint Syrup)

  • * sweetener to taste (optional)

  • * a splash of heavy cream (optional, for creaminess)

  • * unsweetened whipped cream (optional, for topping)

Instructions:

1.Heat the unsweetened almond milk in a small saucepan over medium heat until warm.

2. Whisk in the unsweetened cocoa powder until fully dissolved.

3. Add the brewed coffee or espresso and stir well.

4. Stir in the sugar-free peppermint syrup or peppermint extract. Add your desired sweetener, if preferred.

5. Optional: Add a splash of heavy cream for added creaminess and top with a dollop of unsweetened whipped cream.

#2

Instructions:

1. Brew your coffee.

2. In a small saucepan, heat the almond milk and Chobani Peppermint Mocha Creamer until warm, froth it for additional creaminess.

2. Pour the warm mixture into your brewed coffee. Stir in your sweetener, if desired.

3. Optional: Top with unsweetened whipped cream.