Peppermint Mocha
Starbucks Copycat Recipe
Serves 1
3 tablespoons powdered baking cocoa
3 tablespoons warm water
1 1/2 tablespoons peppermint syrup (do not use extract- you can buy a very large bottle of syrup at Starbucks) or 1 1/2 tablespoons creme de menthe
4 ounces espresso (see note below on how to make if you are unfamiliar)
12 ounces steamed milk
whipped cream
red sugar crystals
Combine 3 tablespoons baking cocoa with 3 tablespoons warm water to make into a rich syrup. Pour into a 16 ounce mug. Add espresso and peppermint syrup. Steam milk and add to remainder of cup. Garnish with whipped cream and sugar crystals.
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