Pour cream and cocoa into a sauce pan and whisk until combined. Bring to a simmer, then remove from heat. Stir in the coffee. Set aside.
In another bowl, whisk the arrowroot with the egg yolks until smooth. Stir in the salt, peppermint extract and peppermint sweet drops into the egg mixture.
Spoon a small amount of the hot cream into the egg mixture to temper the eggs and stir well.
Add the egg mixture gradually into the cream in the saucepan, stirring constantly. Bring to a full boil over medium heat, stirring constantly. Reduce to a simmer and continue to stir for 1-2 minutes, until thickened.
Cool slightly, then transfer to serving cups. Place plastic wrap directly onto the top of the pudding so a skin will not form then refrigerate for 4 hours or overnight. Enjoy with some sugar-free peppermint whipped cream!