Description
This is a perfect drink for kicking back and relaxing during the holidays - soothing, chocolatey and belly-warming with a shot of caffeine to revive you for the next round of gift-wrapping, holiday shopping or kid wrangling. For the kidlets, simply omit the espresso and you've got yourself a Candy Cane Hot Chocolate instead.
Ingredients
Scale
Peppermint Syrup:
- 1 cup sugar
- 1 cup water
- 2 tsp peppermint extract
Mocha:
- 2 cups milk
- 1/2 cup heavy cream
- 2 tbsp sugar
- 4 oz dark chocolate, chopped
- 2 tbsp cocoa powder
- 2 tbsp instant espresso powder (or 4 shots fresh-brewed espresso)
Toppings:
- Whipped cream
- Crushed candy cane
- Chocolate shavings
Instructions
Prepare the Syrup (up to 1 week in advance):
- In a small saucepan set over medium-high heat, bring sugar and water to a boil. Reduce heat to low, then stir in peppermint extract and simmer for 20 minutes. Remove from heat and allow to cool before transferring to a container. Syrup will keep for several weeks in the refrigerator.
Prepare the Mocha (at the last minute):
- In a small saucepan set over medium-high heat, whisk together milk, cream and sugar until the mixture reaches a simmer. Remove from heat immediately. Add chopped chocolate, cocoa powder, espresso and 1/4 cup of peppermint syrup, and whisk until smooth.
- To serve, divide the hot mocha evenly between four cups, then garnish as desired.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Beverage