2ouncesfreshly brewed espresso, can substitute 1 cup stong brewed coffee
1packet hot cocoa
2tablespoonsTorani Peppermint Bark Sauce, or 1 tablespoon peppermint syrup*
Whipped cream, optional
Crushed peppermint, optional
Chocolate curls/shavings, optional
Combine milk and peppermint sauce or syrup in a milk frother and heat according the frother's instructions.
In a large mug, add espresso (or coffee) and hot cocoa powder and stir until cocoa powder is dissolved.
Add milk mixture into glass. I like to use a spoon to hold back the foam while I pour, and then top with the foamed milk.
Add a little whipped cream and sprinkle crushed peppermint or chocolate shavings on top. Serve immediately and enjoy!
Peppermint syrup: You can use store bought Torani peppermint syrup like you see at Starbucks, or you can make your own!To make your own, combine ¾ cup granulated sugar and ½ cup water in a small saucepan and heat over low heat, stirring constantly. Bring it to a boil and then let it simmer for 3 minutes, stirring frequently. Add ½ teaspoon peppermint extract, stir and let simmer for another 2 minutes. Remove from heat, let cool, then store in a sealed container in the fridge. This makes about 6-7 ounces of syrup, and you can measure out the ½ ounce (1 tablespoon) you need per drink.