Peppermint Mocha


  • 1 espresso capsule
  • ¾ cup whole milk
  • 4 tbsp chocolate syrup
  • 1 tsp granulated sugar
  • ¼ peppermint extract
  • Whipped cream, for serving
  • 1 Candy cane, for serving
  • Crushed candy cane, for serving
  • Chocolate syrup, for serving
  • Add 2 tbsp chocolate syrup to a small plate. Add crushed candy canes to another small plate.
  • Dip the rim of the coffee mug into the syrup, and then the crushed candy canes.
  • Place the mug under the coffee dispenser. Brew a 2-ounce espresso into the mug.
  • Add the remaining 2 tbsp chocolate syrup, granulated sugar, and peppermint extract. Stir.
  • Add the milk to a frother and blend on a latte, steamed milk, setting.
  • Pour the milk over the chocolate peppermint coffee. Top with whipped cream, more chocolate syrup, crushed candy canes, and add one whole candy cane. Enjoy!
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