Peppermint Mocha - Seasonal Coffee Recipes
Oh the weather outside is frightful, but this drink is so delightful. Cheesy? Ok, maybe so but this recipe for a peppermint mocha is truly delightful. Peppermint and chocolate mix together for the most perfect combination. Add coffee and it's heaven. As much as we love the peppermint mocha at any specialty coffee shop, a resounding $5 similar to the PSL breaks the bank. Don't believe me? Check the math. However, making this beauty at home is not only much more wallet-friendly, it's tasty as well.
First step, make a "syrup." Water and cocoa powder act as the base, agave nectar or honey sweetens it up and peppermint extract gives it that minty goodness reminiscent of the holiday season. This is one of my favorite seasonal drinks because it smells and tastes like Christmas. Something about the mixture of chocolate and mint really gets me. How can you not love it?
Pour the chocolate syrup into a mug followed by the brewed coffee or espresso. While heating the milk, whisk vigorously. This will make it nice and frothy adding an extra creaminess to the rest of the drink. Once, the milk has been poured, take a spoon mixing everything together. Otherwise you'll sip milk, then coffee, then peppermint chocolate. Top with enough whipping cream to finish off the mug (with a little extra on top) and a sprinkle of chocolate chips. Enjoy!
2 tbsp. Cocoa Powder
2 tbsp. Water
1/4 tsp. Peppermint Extract
1 tbsp. Agave Nectar (or Honey)
1 cup Strong Brewed Coffee or 2 shots of Espresso
3/4 cup Milk
1. In a small saucepan, whisk together water, cocoa powder, peppermint extract and agave nectar until smooth and bubbly. Pour into a mug.
2. If you haven't brewed your coffee or espresso, start now. If using a single cup brewer, brew right into the mug.
3. In a small saucepan, add the milk. Whisk over a medium-high heat until frothy. Pour over the coffee, mix together with a spoon. Top with whipped cream and sprinkle with chocolate chips.
Yields 1 drink.