Ingredients
Mocha
- 3/4 cup almond milk (or any milk of choice)
- 1 tbsp cocoa powder
- 2 tbsp mint syrup (recipe below)
- 2 espresso shots
- Light whipped cream (optional)
- 1/2 candy cane, crushed
Mint Syrup
- 1 cup boiling water
- 1/2 cup sugar
- 1 tbsp mint extract
Instructions
- Make Mint Syrup: In a heatproof container, mix 1 cup boiling water with 1/2 cup sugar. Stir until the sugar completely dissolves. Add 1 tablespoon mint extract and stir well. Let the syrup cool to room temperature before using.
- Prepare Espresso: Brew 2 shots of espresso using your preferred method.
- Mix Mocha Base: In a small pot or microwave-safe cup, warm 3/4 cup almond milk until hot but not boiling. Whisk in 1 tablespoon cocoa powder until smooth and fully incorporated.
- Combine Ingredients: Pour the brewed espresso into a mug, add the warm cocoa almond milk and 2 tablespoons of the prepared mint syrup. Stir well to combine all the flavors evenly.
- Garnish: Top the drink with a light swirl of whipped cream if desired. Sprinkle crushed candy cane pieces on top to add crunch and festive peppermint flavor.
- Serve: Serve immediately while hot for the best taste experience.
Notes
- You can substitute almond milk with any milk of your choice including dairy or other plant-based milks.
- Adjust the amount of mint syrup according to your preferred sweetness and mint flavor intensity.
- The crushed candy cane adds texture and a pop of peppermint but can be omitted for a smoother drink.
- Light whipped cream is optional but adds a creamy contrast to the mocha.
- Store leftover mint syrup in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
