There’s no ordering in pizza or grabbing a burger on crazy nights. We really have to be well stocked with good food in the house, and I try to have my pantry, fridge and freezer ready for those dinner emergencies.
We actually do have one restaurant, a fast food one, just across the highway from us, but it’s a Subway so I feel like that’s a little safer 😉
Anyway. All that to say, I don’t have the option of grabbing a Starbuck’s Peppermint Mocha casually on my way from here to there. The number of times I might get a fancy coffee drink from a coffee shop through the fall and winter?
I can probably count them on one hand.
But, we love coffee and we love making a good peppermint mocha at home.
Depending on the day, we’ll use our regular coffee maker, Keurig, or French press to make strong coffee or espresso, and in a pinch even instant espresso granules will do (don’t judge me like that).
Traditionally, espresso is used in most of those fancy coffee drinks we can’t resist, but you will have to decide how fussy you’re going to be about that.
If you’re a true coffee snob, fresh brewed espresso will probably be the way you go.
Ingredients
- 3/4 cup whole milk
- 3 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup brewed espresso or strong coffee
- 1/2 teaspoon mint extract or 1/2 peppermint candy cane or peppermint syrup
- 1/4 teaspoon vanilla extract
- whipped cream and chocolate shavings if desired
Instructions
- In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
- Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
- ..........................................
for full recipes please see : www.thereciperebel.com
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