Reishi Peppermint Mocha (or Hot Chocolate) Recipe

Posted by Kaitlin Lawless on

This Reishi Peppermint Mocha will bring some chillax to your holiday! I made this a mocha, as I love the combination of coffee and mint, but feel free to simply exclude the coffee in this recipe for an equally amazing Reishi Peppermint Hot Chocolate that serves as a perfect before-bed drink.

All Ingredients - Birch Boys Reishi Tincture, mint sprigs, coffee beans, chocolate bar in gold foil

Ingredients:

    2 cups whole Milk or full-fat milk alternative

    1 cup strong coffee

    1 cup of water

    1 cup of sugar

    1 cup of mint leaves (reserve 4 sprigs for garnish)

    Your favorite brand of chocolate bar, broken into small pieces. You may choose any decent sized chocolate bar for this. I used a 3oz, 70% dark chocolate bar

    Birch Boys Reishi Tincture

This recipe yields 4 servings

Comparision image. On left, fresh mint leaves in water and sugar, on right wilted mint leaves in boiling syrup

To make the mint simple syrup

    1. Combine water, sugar and mint leaves and bring to a boil

    2. Once boiling, reduce heat to medium and let simmer 10 minutes

    3. Set aside

    Comparison Image. On the left cold milk in a saucepan with chocolate chunks, on the right, hot chocolate

To make the Mocha

    1. In a saucepan combine the milk and chocolate pieces and heat on medium-low until the chocolate is well melted, whisking often.

    2. Once chocolate is fully melted into the milk, add the coffee and a ½ cup of mint simple syrup to the mixture and whisk thoroughly. Because we may be using different chocolates here, give it a taste to determine if you need more mint syrup.

    3. Once the desired sweetness has been achieved, pour your mocha into your mugs or glasses. Then stir in 4mL of Birch Boys Reishi Tincture and garnish with a leftover mint sprig. Now it’s time to serve and de-stress!

    Reishi Peppermint Mocha with mint sprig and Birch Boys Reishi Tincture in front of a red and green pattern

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