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Peppermint Mocha Latte | Gourmet Ontario

Peppermint Mocha Latte

If you’re asked to think of a couple classic holiday confectionery delights that remind you of the Christmas season, no doubt peppermint candy canes and chocolate comes to mind.  The scent of peppermint oil in aromatherapy is associated with relaxation, and consuming chocolate has recently been found to release endorphins – natural chemicals in the body that make us feel good.

Want a great way to feel relaxed, happy and warm? Why not combine peppermint, chocolate, coffee and milk and sit by a warm fireplace to unwind.

Peppermint Mocha Latte Recipe

  • double shot of espresso
  • 2 tablespoons peppermint syrup (see recipe below) or if your relaxing at home Crème de menthe or Peppermint schnapps
  • 1 tablespoon of sugar or sucralose (optional if you don’t find the syrup makes the drink sweet enough)
  • 1 cup of milk
  • 1-2 tablespoons of powdered baking cocoa
  • 1 candy cane (optional)

Add peppermint syrup into a cup, along with sugar and cocoa.

I prefer to use a medium roast coffee bean for peppermint mocha lattes, with a fine grind.  Brew the espresso and add to your cup, and stir to mix with the syrup and cocoa.

Pour milk into the stainless steel pitcher, and steam it until you can only touch the side of the pitcher for 1 second, then start foaming.  Once heated and foamed, pour into your cup of espresso.  Add the candy cane as a finishing touch and enjoy.

Peppermint Syrup Recipe

  • 1/2 cup sugar (Or 1/4 cup sugar and 1/4 cup sucralose. I’ve never tried all sucralose)
  • 1/2 cup boiling water
  • 1 tsp peppermint extract

Add sugar to a 2 cup Pyrex glass measuring cup. Pour in boiling water and stir until dissolved.  Transfer container to the microwave and microwave on high in 30 second intervals until the liquid measures between 1/4c and 1/3c.  This mixture will be VERY HOT and may have bubbled over – hot sugary syrup will burn your skin so remove the container with a silicone mitt or other suitable insulator.  Add peppermint extract and stir.  Let cool, and transfer to a glass storage container with spill-proof lid.  If it starts to crystallize when cooling, wait until it’s room temperature and add a tablespoon or two of water to the container, put lid on and shake to re-dissolve.

 

About Scott

Dad to two. Love all things outdoors. Runner. Real Estate Sales Rep for Hamilton & Niagara areas. Photographer. Enjoys slow cooking, fine wine, craft beer, dark coffee and butter tarts.

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