Now this is a bandwagon I can jump on! When I drank the actual Starbucks Peppermint Mocha, despite the torture of reduced fat milk and the non-existence of the coffee, I sure loved the mintiness of it. Of course for some reason it does seem right for coffee and mint to be put together. The original recipe tells to put 1 1/2 teaspoons of the mint syrup, but personally I go for 2-3 tablespoons, it gives that nice minty kick and doesn’t loose the coffee flavor either.
½ cup sugar
½ cup water
1/8 teaspoon peppermint extract
3 peppermint candies, slightly crushed
1 tablespoon powdered cocoa, sifted
¾ cup hot espresso
½ cup hot milk
Whipped cream (optional)
In a small saucepan, stir together the water and sugar, bringing to a soft boil, stirring frequently, until the sugar dissolves. Reduce heat to a low simmer and add the peppermint extract and candy, and simmer for 20 minutes.
In a small cup, add the hot espresso and cocoa, and stir together until the cocoa has blended well into the coffee and has no lumps. Pour coffee mixture into a Starbucks bottle, followed by 2 tablespoons of the peppermint simple syrup, and then the hot milk and shake to mix. If desired, add a dash of whipped cream, I just pour in a teaspoon of cream.
Recipe courtesy of The Kitchn.
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