As temperatures begin to rise, you and your friends will probably begin searching for ways to cool down this summer. Here at Blue Osa we have a perfect recipe solution to Costa Rica’s blistering heat – and it happens to be quite delicious as well!
Our Peppermint Mocha Pie recipe is the perfect combination of cooling flavor and a delicious pick-me-up during a hot day. Peppermint and expresso lovers alike will want to consume this entire pie, so make sure you make two!
Wondering where the cooling effect of peppermint comes from? So were we. Upon asking our uncle Google, here’s what we’ve found.
According to a report by NPR, the menthol found in peppermint actually is quite the trickster. Instead of truly cooling the body per se, the chemical activates the same receptor on nerve endings that are involved in sensing cold. So not only do we feel a refreshing sensation from peppermint it can also help us feel more alert.
Derived from the mint plant, one of several different species, peppermint is actually a natural hybrid cross between water mint and spearmint. Some of its other natural benefits, mostly when used in oil form, include soothing stomach aches and sore muscles, acting as a decongestant and can help relieve stress.
With all of these wonderful benefits, who wouldn’t want a slice of mouthwatering Peppermint Mocha Pie?
Check out the easy and satisfying recipe below!
Peppermint Mocha Pie Recipe
From the Kitchen Of Blue Osa
This is definitely NOT Gluten free, dairy free, or sugar-free
Ingredients
What You’ll Need:
- Spatula
- 9” Round Pan
- Mixing Bowl
- Bain-Marie (Water Bath)
Crust Ingredients
- 3 cups crushed graham cracker
- ¼ cup sugar
- 1 oz. butter, melted
Pie Ingredients
- 400 g semi-sweet chocolate
- 2 ¼ cup coconut milk
- ¼ cup peppermint coffee creamer
- 1 tablespoon instant espresso powder
- 1 ½ cups cool whip
- ½ cup sweet cream
- 1 tablespoon corn starch
Instructions:
Directions – Crust
- Heat Oven to 400F.
- Crush (3) cups of graham crackers.
- Mix graham crackers, sugar and melted butter together.
- Pour mixture into 9” round pan and gentle press around the edges and bottom to fully cover the inside.
- Place pan in the oven for (5) minutes to harden crust.
Directions – Pie Filling
- Place chocolate and (3) ounces of butter into the bain marie and allow to melt.
- Once melted, mix chocolate, butter, coconut milk, peppermint coffee creamer, instant espresso powder, cool whip, sweet cream and corn starch all together.
- Pour evenly into the hardened crust.
- Put the pie in the freezer for (5) to (6) hours to allow it to solidify.
And then Voila!
Buen provecho from the Kitchen Of Blue Osa!
About the Author
Sarah Barnes is a level 200 Registered Yoga Teacher, photographer, writer/blogger, communications professional and owner of Modern Warrior Yoga. Sarah is an alumni of Texas Tech University where she graduated with International Business and a Photo Communications degrees. She recently left her job as the lead spokesperson for Sherwin Alumina Company to explore the world and is currently volunteering at Blue Osa as a blogger, photographer and yoga instructor.
Follow Sarah her journey and adventures in Costa Rica!
Read her stories on her Blog.
