Spicy Peppermint Mocha

Spicy? Peppermint? Sounds crazy, but let’s nerd out on chemistry for just a sec. Capsaicin and peppermint activate two related sensory nerves––TRPV1 (capsaicin) and TRPM8 (peppermint), which basically boils down to this: similar effect on our brains, opposite sensation in our mouths. Get ready for a chilly, spicy, wacky, chocolatey thrill ride for your taste buds.


1 cup Counter Culture Forty-Six single-serve coffee

¼ cup almond milk

3 tbsp chocolate syrup

3 tbsp maple syrup

¾ tsp Sweeter Ujjo

⅜ tsp peppermint extract


  1. Prepare your coffee. Steep your coffee bag in 1 cup boiling water for 5 minutes, dunking periodically to strengthen the brew.
  2. Bring almond milk, chocolate syrup, maple syrup, Ujjo, and peppermint extract to a simmer as the coffee brews.
  3. Remove chocolate sauce from heat and froth with a whisk or a milk frother.
  4. Remove the bag from your coffee. Pour milk into your mug, reserving the froth for the top.