Easy, Everything from Scratch Peppermint Mocha
A rival for it’s coffeeshop counterpart!
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Coffee
- Method: Brewing
- Cuisine: American
Ingredients
Units
Scale
- 1, double shot of Espresso (2 oz) or 2oz of Strongly Brewed Coffee
- 200 ml of Milk of choice
- 1.5 tbsp of Peppermint Mocha Sauce (see above, and note section for recipe)
- 1–2 tsp Sugar (depending on how sweet you’d like it)
- Whipped Cream (optional)
- Crushed Peppermint (optional)
Instructions
- Brew the Espresso or Coffee.
- Mix the Peppermint Mocha Sauce (see note) with the espresso/coffee.
- Steam the milk.
- Pour the steamed milk over the espresso/sauce mix.
- Pour the sugar in.
- Stir to combine.
- Garnish with whipped cream and/or crushed peppermint (these are optional, but totally worth it!)
- Enjoy!!
Notes
The Recipe for the Peppermint Mocha Sauce-
Ingredients-
- 1/2 cup of DUTCH PROCESS Cocoa Powder (not “regular”)
- 1 cup of filtered Water
- 3/4 cup to 1 cup of Sugar (note- if you use less sugar then it will take on more of a “dark chocolate” taste).
- 1 tsp Peppermint Extract
Method-
- Mix all of the ingredients EXCEPT the Peppermint Extract into a small saucepan.
- Heat over medium-high heat on stovetop, stirring frequently.
- Bring to a boil. Turn down to simmer.
- Simmer for anywhere between 2-5 minutes, depending on how thick you would like the sauce to be. Remember, it will thicken just a little more after it has cooled off.
- After the heat has been turned off, stir in the peppermint extract.
- Let cool off, and when completely cooled, store in an airtight container in refrigerator for up to a week (if it lasts that long! 😉 ).