I’ve already confessed how peppermint instantly makes me think of the holidays in my peppermint sea salt scrub post. Now I’m getting peppermint wasted, much like how I got pumpkin wasted at the beginning of October. Must peppermint all the things! I figured I would share a peppermint mocha recipe with you that can easily be turned into a peppermint hot chocolate.
This is so easy. My mug is 12 oounces, so I’m basing my measurements off of that. First pour approximately a 1/4 cup of chocolate syrup (or more, I won’t judge) into your mug along with 1/8 teaspoon of peppermint extract. Give it a little stir with a spoon.
Pour some hot milk over the syrup. I fully believe that if you’re going to indulge, do it right. FULL FAT MILK! You can adjust the temperature of the milk to your liking. I was making a peppermint hot chocolate for my oldest munchkin, so it was warm and not hot at all. Which also meant it was gone much faster than I wanted. Leave some room for your espresso (or coffee).
You can totally stop after you’ve added your espresso (or coffee). I think everything tastes better when it looks fancy. Put some whipped cream, chocolate syrup and crushed candy canes on it. Boom!
Consider yourself fancy. Who needs a Starbucks Peppermint Mocha when you can make one at home?