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.