Mint Chocolate Mocha: Large Recipe

Brew 2 cups strong coffee (preferably freshly brewed) or prepare 2 shots (about 2 ounces each) of espresso. If using espresso concentrate, reserve 1/4 cup hot water to dilute slightly so the drink remains large and well-balanced.

Make the chocolate mint syrup

In a small heatproof bowl, whisk together 2 tablespoons unsweetened cocoa powder and 2 tablespoons granulated sugar. Add 1/4 cup hot water and whisk vigorously until fully dissolved and smooth, creating a thick chocolate syrup.

If using fresh mint leaves: bruise or lightly muddle the 8 chopped mint leaves in the bottom of the bowl with the chocolate syrup to release oils and steep for 1–2 minutes. Strain the leaves out with a fine mesh strainer into a measuring cup to remove solids, pressing to extract flavor. If using mint extract instead of fresh leaves, skip muddling and stir 1 teaspoon mint extract into the chocolate syrup after it is smooth.

Combine 1 cup whole milk and 1/4 cup heavy cream in a small saucepan. Heat over medium-low until just steaming (do not boil), about 3–4 minutes. Alternatively, warm in the microwave for 60–90 seconds until hot but not boiling.

Froth the warmed milk using a handheld frother, French press, or steam wand until it has velvety microfoam and volume increases slightly (about 20–40 seconds with a frother). If you prefer less foam, whisk vigorously by hand for 30–45 seconds.

In a large (16–20 oz) heatproof mug or glass, pour the chocolate mint syrup (about 1/2 cup) prepared earlier. If you used fresh mint and strained, pour the strained syrup only.

Add the 2 cups strong coffee or the prepared espresso diluted with 1/4 cup hot water into the mug. Stir thoroughly to combine the coffee with the chocolate mint syrup until evenly mixed.

Slowly pour the frothed milk and cream mixture over the coffee-chocolate base, using a spoon to hold back foam, then spoon foam on top as desired.

Add 1 teaspoon mint syrup or, if you used mint extract earlier, adjust to taste by adding up to an additional 1/2 teaspoon if you want a stronger mint profile.

Top the drink with about 1/2 cup whipped cream. Sprinkle chocolate shavings or 1 teaspoon cocoa powder over the whipped cream. If desired, finish with crushed peppermint candy for extra crunch and peppermint flavor.

Serve immediately while hot. Stir gently before drinking to incorporate whipped cream if you prefer a consistent flavor throughout.