Peppermint Mocha Espresso Recipe – Coffee In Touch

A rich and festive holiday drink combining espresso, chocolate, and peppermint for the ultimate seasonal indulgence.

Peppermint Mocha Espresso Recipe

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Ingredients:

• Espresso: 1-2 shots of espresso (adjust based on your strength preference)
• Milk: 1 cup of steamed milk (dairy or plant-based options like almond, oat, or soy work well)
• Chocolate Syrup: 2 tablespoons of your favorite chocolate syrup, or substitute with melted dark chocolate for a richer flavor
• Peppermint Extract: 1-2 drops (start small as peppermint extract is very strong)
• Whipped Cream: Optional, for topping
• Crushed Candy Canes: Optional, for garnish
• Cocoa Powder or Chocolate Shavings: Optional, for garnish

Instructions:

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1. Brew the Espresso:

• Use an espresso machine, Moka pot, or Aeropress to make 1-2 shots of espresso. If you don’t have an espresso maker, you can use strong brewed coffee as a substitute, though the flavor won’t be as bold.

2. Prepare the Peppermint Chocolate Mixture:

• In your favorite mug or glass, add 2 tablespoons of your favorite chocolate syrup (or melted chocolate) and 1-2 drops of peppermint extract. Stir thoroughly to ensure the chocolate and peppermint are evenly combined.

3. Heat and Froth the Milk:

This is my favorite milk frother

• Heat 1 cup of whole or 2% milk in a small pan over medium heat, or use a microwave-safe container and heat for about 1-2 minutes until hot but not boiling. Froth the milk using a whisk or milk frother, or by shaking it and then microwaving for 30 seconds to stabilize the foam.

4. Combine the Espresso and Peppermint Chocolate:

• Pour the freshly brewed espresso into the mug with the chocolate-peppermint mixture. Stir to blend the flavors thoroughly.

5. Add the Steamed Milk:

• Slowly pour the milk into the mug, holding back the foam with a spoon. Once most of the milk is in, spoon the foam on top.

6. Decorate and Garnish:

• Add a smidge of whipped cream on top for a creamy finish.
• Sprinkle a little crushed candy cane on the whipped cream for a festive touch.
• For an extra flair, dust with cocoa powder or add a few chocolate shavings.

7. Serve and Enjoy:

• Serve immediately in a festive mug or glass. Pair with holiday cookies or enjoy as a standalone treat while cozying up by the fire.

Tips for Success:

• Custom Sweetness: Adjust the amount of chocolate syrup or peppermint extract to suit your taste preferences.
• Make It Iced: For an iced version, cool the espresso, mix with the peppermint chocolate, and pour over ice before adding cold milk and whipped cream.