This low carb chocolate mint julep cocktail recipe will have you celebrating Derby Day in grand southern style. You’ll need a good bourbon and fresh mint leaves. If you can’t find the chocolate mint then just use regular mint.
Mint Juleps are a classic southern cocktail, simply made from muddled mint leaves and sugar, good bourbon, and ice. Refreshing, light, and full of centuries old tradition… they are a classic drink to serve on Derby Day or any sweltering southern afternoon.
The problem is that if you are low carbing you don’t want the sugar. What to do?
Well, happily you can use your favorite sweetener in my version of a chocolate mint julep. I used a combination of erythritol and white stevia powder and they were perfect. I happen to be growing chocolate mint in my kitchen herb garden so I chose it instead of the more traditional spearmint. You could also use a couple of basil leaves if you like. If you can happen to find chocolate mint I’d really suggest it – it gives not only the mint kick that is the hallmark of a good julep but it also has a subtle chocolate flavor to it. Very good!
Be sure to chill your glasses thoroughly in the freezer – overnight is great. You want them to frost up on the outside when the crushed ice is added. This helps keep the ice from melting and diluting the drink as well as keeping the julep really cold. Traditionally a pewter, copper, or silver cup is used but a highball glass works fine. Heck, I’ve drank these out of Tupperware.
With just 65 calories and 0.5 net carbs this might just become your favorite cocktail this summer. It might be worth checking with your local garden center to see if they have any chocolate mint plants!
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Erythritol is available almost everywhere now, you can buy the brand name Swerve at most stores. If you can’t find it this is the one that I use and it’s available on Amazon.
Chocolate Mint Juleps
- 3 fresh chocolate mint leaves
- 1 tablespoon erythritol or to taste
- Crushed ice
- 1 ounce good Kentucky Bourbon
- 2 tablespoons club soda optional
- 1 fresh mint sprig
- Mash the mint leaves and erythritol at the bottom of a frosted high ball glass with a muddler or spoon.
- Add the crushed ice.
- pour the bourbon and club soda over the ice.
- Taste and add a little stevia if desired.
- Add the mint sprig.
- Sprinkle a little more erythritol over the top to garnish.
- Serve cold.
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