A Peppermint Mocha Latte is the perfect hot drink for the holidays. This one is naturally flavored with home made mint simple syrup.
Here’s something you probably didn’t know about me: I am very particular about my coffee (some people might call me extremely picky). I like my coffee a certain way, to the point that I almost never get coffee from anywhere but my own kitchen. I usually roast my own beans (except in the winter when it’s too cold to do it outside), and I always us my Aeropress to brew my double shot of espresso. Then I turn said espresso into an unsweetened latte with 1% milk, using my immersion blender to froth the milk. I’ve been making my coffee exactly this way every morning for 3 years. But every once in awhile, especially in the winter, I’ll make myself a second, extra special latte in the afternoon as a little treat. It was on one of these afternoons that I developed the recipe for my Peppermint Mocha Latte.
Remember that Mojito I made a few months ago? Well it turns out that I still have a big bottle of mint simple syrup left over in my fridge, and I thought it might be a good way to sweeten up a latte. I wasn’t sure exactly how pronounced the mint flavor would be once mixed with coffee and chocolate, but it is definitely noticeable. I’m not one for heavily sweetened drinks, so I only used 1 Tablespoon of the syrup. I also used 1 Tablespoon of unsweetened cocoa powder, which gives it a strong, rich chocolate flavor, plus a little hit of fiber. If you’re looking for a more subtle chocolate flavor, cut back to 1-2 teaspoons.
I can never resist a hot drink in the winter. What’s your favorite hot drink?
- 1/2 cup milk
- 1 Tablespoon cocoa powder
- 1 Tablespoon mint simple syrup (see notes)
- 1-2 shots espresso or 1/2 cup strong hot brewed coffee
Froth milk in a heatproof glass measuring cup (at least 2 cup size) or bowl until foamy using an electric immersion blender, battery powered milk frother or milk steamer. If you don't have any of those, whisk vigorously until foamy. Add cocoa powder and simple syrup, and blend/froth again until well mixed.
Microwave milk mixture for 50 seconds to 1 minute on high power, watching so that it doesn't foam over the top. Stir, and microwave again for 20-30 seconds until hot.
Pour espresso or coffee into a mug. Top with milk mixture. Garnish with a candy cane if desired.
The instructions to make homemade mint simple syrup can be found in the post for Extra Minty Mojitos.
Peppermint Mocha Latte Nutrition Notes:
The above Nutrition Info uses 1% milk, which is what I usually use at home. If you’re looking to cut back on calories, you could use skim milk, or an unsweetened non-dairy milk like almond milk.