Peppy Mint Mocha
Between the peppermint and the strongly brewed coffee in this recipe, this one’ll give you some pep in your step. You may want to reserve this scrumptious peppermint mocha for a morning get-together, unless you want guests that stick around ‘til 2 in the morning. It’s great for starting off a snowy hike or a shopping trip. All that peppermint will clear the sinuses, all that caffeine will give you a boost, all that flavor will make this a favorite year after year.
Note: this recipe isn’t screwing around. It’s 10 ingredients and 10 steps, so it’s meant for moderate to obsessive foodies and/or true hot chocolate aficionados. (This isn’t the packet of Swiss Miss poured into a cup that you grew up with.) But you and your guests will be able to taste all that effort…it’s that good.
And…you can make it a skinny latte by switching out the sugar for your favorite sweetener. We’ve made a separate recipe with the right substitution amount below.
Ingredients
For the Peppermint Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 ⅛ teaspoons pure peppermint extract
For the Skinny Peppermint Syrup:
- 1 cup water
- 1 ¼ teaspoons stevia in the raw
- 1 ⅛ teaspoons pure peppermint extract
For the Latte:
- 2 cups 2% milk
- 1 cup strongly brewed coffee
- 1 tablespoon peppermint syrup (choose either regular or skinny syrup)
- 1 tablespoon chocolate syrup
Optional Toppings:
- Whipped cream
- Crushed candy canes
- Additional chocolate syrup
Directions
Prepare the peppermint syrup of choice by stirring the sweetener of choice into the water in a medium saucepan. Heat to boiling, stirring occasionally, until the sugar melts and syrup reduces slightly; about 5 minutes. Stir the peppermint extract into the syrup. Pour the hot peppermint syrup into a glass jar to cool. (Please note that for the skinny syrup, the syrup will not reduce or appear as “syrupy” as the full sugar version.)
While the peppermint syrup is cooling, brew a very strong cup of coffee. (Recommended: 1 tablespoon dark roast coffee grounds per cup of water, brewing as directed by coffee maker instructions.)
As the coffee brews, heat the milk to a simmer in a small saucepan set over medium heat. The milk should be steaming and bubbly around the edges. Remove from heat and vigorously whisk the hot milk for 20 to 30 seconds to add froth.
Divide the hot coffee between two large mugs. Stir in the chocolate and peppermint syrups, until blended. Divide the hot milk between the mugs, using a spoon to hold back the froth while pouring. Spoon the froth over each latte. Garnish as desired.
Remaining peppermint syrup should be stored in a jar with tight-fitting lid in the refrigerator for one week.