Easy Peppermint Mocha
A quick and easy homemade spin on Starbucks' peppermint mocha! Peppermint and chocolate come together to create the perfect cup of hot, creamy comfort.
Ingredients
- 1 cup milk, or non-dairy milk
- 2 ounces freshly brewed espresso, can substitute 1 cup stong brewed coffee
- 1 packet hot cocoa
- 2 tablespoons Torani Peppermint Bark Sauce, or 1 tablespoon peppermint syrup*
- Whipped cream, optional
- Crushed peppermint, optional
- Chocolate curls/shavings, optional
Instructions
- 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!
Notes
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.
Nutrition
Calories: 266kcal | Carbohydrates: 43g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 145mg | Potassium: 412mg | Fiber: 1g | Sugar: 42g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 283mg | Iron: 2mg
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