Peppermint Iced Mocha Recipe
espresso, cacao, peppermint, organic whole milk, candy cane cold foam
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Ingredients
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Espresso
Cacao Mixture
Milk
Candy Cane Cold Foam
Garnish
Method
Espresso Preparation
Brew Espresso
Brew 2 shots of espresso using your espresso machine or stovetop espresso maker. Set aside to cool slightly.
Cacao Mixture Preparation
Mix Cacao
In a small bowl, mix together 2 tablespoons of cacao powder, 1 tablespoon of sugar, and 1 teaspoon of peppermint extract until well combined.
Milk Preparation
Heat Milk
In a small saucepan, heat 1 cup of organic whole milk over medium heat until warm but not boiling. Remove from heat.
Candy Cane Cold Foam Preparation
Whip the Cream
In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, 1 tablespoon of crushed candy cane, and 1 teaspoon of peppermint extract. Using an electric mixer, whip the mixture until soft peaks form.
Assembly
Add Milk
Pour the warmed organic whole milk into the espresso and cacao mixture, stirring gently to combine.
Top with Cold Foam
Spoon the prepared candy cane cold foam over the iced mocha mixture.
Garnish
Garnish with a whole candy cane. Serve immediately and enjoy!