- Begin steeping the peppermint tea bags in freshly brewed coffee. Steep 4 minutes.
- Heat coconut milk over medium heat in a saucepan until hot but not boiling, stirring continuously with a wooden spoon.
- Add coffee, coconut milk and cacao powder to a Ninja or other high-powered blender.
- Split into two coffee mugs, and top with whipped coconut cream and unsweetened cacao nibs if desired.