Rating: 5 stars 5
1 Ratings
  • 5 star values: 1
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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; carbohydrates 53.7g; fat 0.6g; sodium 1mg. Full Nutrition
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