Back to the Drink
The Recipe Card
Sized for a 4×6 card at 50% scale, or print full-page and fold. Card stock recommended.
Dress Up Your Glass · Fancy Drinks, Finished Beautifully
№ 24
Peppermint Mocha
The coffee-shop December drink, made honest.
- strong coffee or decaf4
- dark chocolate, chopped1
- whole milk2
- peppermint syrup0.5
- whipped cream
- 1.Brew Strong. Brew the coffee strong and hot — decaf is perfectly welcome here, because the chocolate does the carrying either way.
- 2.The Melt. Pour the hot coffee over the chopped chocolate and stir until it turns glossy — real bars, not syrup, are the whole difference between silk and sweet brown water.
- 3.The Peppermint. Stir in the mint syrup after the chocolate, not before — chocolate first, candy second. That's the ratio that keeps it grown-up.
- 4.The Crown. Steamed milk poured against the back of a spoon so the foam holds back, then spoon the foam on top last, whipped cream, crushed candy cane.
Warm Sips · Glass mug, so the layers show · Whipped cream and crushed candy cane