Add packed fresh mint leaves to the pan. Reduce heat to low and simmer for 3 minutes, pressing leaves gently with the back of a spoon to release oils.

Remove from heat and let the mint steep for 10 minutes to intensify flavor.

Strain the syrup through a fine mesh sieve into a small container, pressing on leaves to extract liquid. Discard leaves. Cool to room temperature (or chill briefly). This yields roughly 2–3 tablespoons mint syrup.

Espresso and Chocolate Base

If using an espresso machine, brew two shots (about 2 oz) of espresso. If you don't have espresso, brew 2 oz very strong coffee.

In a small heatproof cup, whisk together 1.5 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar.

Add 2 tablespoons hot water to the cocoa-sugar mixture and whisk until smooth and fully dissolved to form a chocolate slurry.

Pour the hot espresso into the cocoa slurry and whisk quickly to combine into a homogenous chocolate espresso mixture. Taste and adjust sweetness if needed.

Milk and Assembly

Pour 12 fl oz whole milk into a milk pitcher. Add 1 tsp vanilla extract and 1/8 tsp peppermint extract (start small; peppermint extract is potent).

Steam and froth the milk to about 140–150°F (60–65°C) with a silky microfoam. If you don't have a steam wand, heat milk gently on the stove until steaming (do not boil) and froth with a handheld frother for 20–30 seconds until foamy.

Place 2–3 tablespoons mint syrup into your medium serving cup (approx 12–14 oz capacity). Pour the chocolate-espresso mixture into the cup over the syrup and stir briefly to combine.

Slowly pour the steamed milk into the cup, holding back foam with a spoon, then spoon the remaining foam on top.

Garnish

Top the drink with 2 tablespoons whipped cream if using.

Sprinkle 1 teaspoon chocolate shavings or a light dusting of cocoa powder over the top.

Garnish with a fresh mint leaf.

Serve immediately and stir before drinking to distribute the mint syrup evenly.