I mix this with a shot of espresso, coconut milk, and ice for a paleo-friendly iced coffee. Store in an airtight container in the refrigerator for up to 2 weeks. Store in the freezer for later use.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine agave syrup and cocoa powder in a saucepan; stir in mint leaves. Bring mixture to a boil and cook for 3 minutes. Remove saucepan from heat and cool syrup to room temperature. Strain syrup through a fine-mesh strainer, pressing the mint to extract the liquid.

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Nutrition Facts

203 calories; protein 1g 2% DV; carbohydrates 53.7g 17% DV; fat 0.6g 1% DV; cholesterolmg; sodium 1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/10/2015
This is sooooo good and simple to make. Pour it in some coconut milk pour it on a cake or some ice cream or simply lick it off the spoon...it's that good. It's pretty thick so be ready to warm it up when you want to use it. Thanks for the great recipe. Read More