It’s that time of year again. The one where we all love our hot chocolates, caramel mochiattos, warm cookies, eggnog and if you are like me, the brilliant peppermint mocha. They have become very popular in the last year or two at Starbucks. You can either walk down the street or drive a few miles to buy one. But for those who are snowed in or want to entertain at home with home made peppermint mocha, buying it at Starbucks can become a hassle. So, here is a recipe!
- 3 tablespoons powdered baking cocoa (I used Ghirardelli-sweet ground chocolate and cocoa powder)
- 3 tablespoons warm water
- 1 1/2 tablespoons peppermint syrup (do not use extract- you can buy a very large bottle of syrup at Starbucks for $7) or creme de menthe
- 4 ounces espresso (see note below on how to make if you are unfamiliar)
- 12 ounces steamed milk (I use Fat Free)
- whipped cream
- red sugar crystals
Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
Add Peppermint syrup.
Steam milk and add to remainder of cup.
Garnish with whipped cream and sugar crystals.
Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don’t let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice:
Buy a $30 machine (Mr. Coffee ECM250 is good).
Put water into carafe up to band and put into machine.
Put coffee (any kind of finely ground) into filter head and pack down well.
Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk.
Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe).
Follow recipe and enjoy!
Steam together Torani and milk. Pour into a 16-oz. glass and pour espresso over.
Strong Coffee can be substituted for the Espresso.