Ingredients
Scale
- 1 cup whole milk (or oat milk for extra creaminess)
- 2 shots of espresso or 1/2 cup of very strong brewed coffee
- 2 tablespoons high-quality cocoa powder or chocolate syrup
- 1 to 2 tablespoons peppermint syrup (adjust to your preference)
- 1 teaspoon granulated sugar (optional, if using unsweetened cocoa)
- Whipped cream for topping
- Crushed candy canes or chocolate shavings for garnish
Instructions
- Start by brewing two fresh shots of espresso using your home machine. If you do not have an espresso maker, brew a half-cup of very strong dark roast coffee. Pour the hot coffee into your favorite oversized holiday mug. While the coffee is still piping hot, whisk in your cocoa powder and sugar until the mixture is smooth and free of any chocolate lumps.
- In a small saucepan over medium-low heat, combine the milk and the peppermint syrup. Stir constantly to ensure the milk does not scald or boil. You want it to be steaming and hot to the touch. Once heated, use a handheld milk frother to aerate the milk for about 30 seconds until a thick, creamy foam forms on the surface.
- Slowly pour the frothed peppermint milk into your chocolate-coffee base. Use a spoon to hold back the foam until the mug is nearly full, then dollop the foam on top. Finish the drink with a generous swirl of whipped cream and a sprinkle of crushed candy canes or chocolate shavings. Serve immediately while hot and cozy.
- Cook Time: 10 minutes