Ingredients
Scale
- 1 cup whole milk (or your favorite dairy-free alternative)
- 1/2 cup strong brewed coffee or 2 shots of espresso
- 2 tablespoons chocolate syrup or mocha sauce
- 1 tablespoon peppermint syrup
- Whipped cream for topping
- Crushed candy canes or chocolate shavings for garnish
Instructions
- Pour the chocolate syrup and the peppermint syrup directly into your favorite large mug. If you are using espresso, brew two shots and pour them over the syrups. If you are using strong coffee, brew it fresh and add it to the mug. Stir the mixture vigorously with a spoon until the chocolate and peppermint syrups fully dissolve into the hot coffee.
- Place your milk in a small saucepan over medium heat. Whisk the milk constantly as it warms to prevent it from scorching on the bottom of the pan. Once the milk is steaming and small bubbles form around the edges, remove it from the heat. Use a hand-held frother to create a thick layer of foam on top of the milk. If you do not have a frother, you can shake the warm milk in a sealed glass jar for thirty seconds.
- Gently pour the steamed milk into the mug with your coffee base. Use a spoon to hold back the foam until the mug is almost full, then dollop the foam on top. Add a generous swirl of whipped cream. Sprinkle crushed candy canes or dark chocolate shavings over the top to finish. Serve immediately while it is hot and frothy.
- Cook Time: 10 minutes