Turn off the heat, then add MCT oil and peppermint extract and mix thoroughly to combine.
Place your molds on top of a cutting board or cookie sheet prior to filling it. Then, very carefully add your mixture to the molds. (If you use the molds I used, I found it easiest to measure out 1 tbsp of the mixture into each mold and then follow it up with 1 tsp of the mixture into each mold.)
Carefully move your filled molds to the freezer and freeze for a minimum of 1 1/2 hours.
To use the peppermint flavor shots:
Sweeten a 6 oz. cup of hot coffee to your desired sweetness.
Add in a peppermint flavor shot.
Once the flavor shot is fully melted, add heavy whipping cream, or unsweetened almond or coconut milk, to your desired flavor. (I’ve found that adding 1/4 cup coconut milk (from a carton) makes the flavor perfect, but do what works for you!)
If you don’t use the molds I recommend, follow the guideline of 1/2 tsp peppermint extract per cup of coffee for a strong peppermint flavor (less if you want a milder peppermint flavor).