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.
- 1 (24 fluid ounce) bottle light agave syrup
- ½ cup unsweetened cocoa powder
- 1 ½ cups chopped fresh mint
- 1 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.
- Calories 203.1
- Carbohydrate 53.7 g
- Fat 0.6 g
- Fiber 4.6 g
- Protein 1 g
- Saturated Fat 0.3 g
- Sodium 1 mg
- Sugar 48.1 g
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