Name: Dark Cherry Black Pepper Elixir
Yield: 2
Ingredients: 2 tbsp black peppercorns; 2 tbsp strongly brewed coffee (you can use decaf!); 1/2 cup dark cherry juice; 2 tbsp maple syrup; 1 tsp vanilla extract; 1/2 tsp almond extract; 1/2 tsp cacao powder; 2 tbsp aquafaba (liquid from canned chickpeas)

Ingredients

Scale

2 tbsp black peppercorns
2 tbsp strongly brewed coffee (you can use decaf!)
1/2 cup dark cherry juice
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp cacao powder
2 tbsp aquafaba (liquid from canned chickpeas)

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Instructions

Brew coffee. Let it come to room temperature or pop it in the fridge while you make the rest of the mocktail.
Make a peppercorn tea. Add the black peppercorns to a liquid measuring cup, then crush them a bit with a wooden spoon or muddler. Add 1/2 cup boiling water and let it steep for at least 10 minutes. Then, strain the tea.
Meanwhile, add the cherry juice, maple syrup, vanilla, cinnamon, cacao, and almond extract, and aquafaba to a large jar with a lid. Make sure the coffee and black pepper tea are at least room temperature before adding coffee and strained black pepper tea into the jar.
First, shake this WITHOUT the ice (it’s called a dry shake which helps produce more body) and then add ice and shake again. Strain into two glasses and top with any remaining foam. Enjoy!