Restaurants›Proper Chophouse›White Chocolate Peppermint Latte Recipe

White Chocolate Peppermint Latte Recipe

Inspired by Proper Chophouse
Time10m
Serves1

Espresso, peppermint syrup, steamed milk, and white chocolate with a cocoa peppermint sprinkle.

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Ingredients

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Espresso & base

Milk & foam

Garnish

Method

Espresso & base

1

Prepare espresso

Pull two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml very strong coffee.

2

Mix syrup and white chocolate

In your serving cup, add 1 tablespoon peppermint syrup and 2 tablespoons white chocolate sauce. Pour the hot espresso over them and stir thoroughly until the white chocolate is fully dissolved into the espresso and syrup.

Milk & foam

3

Steam and froth milk

Steam 8 oz (about 240 ml) whole milk to 60–65°C (140–150°F), creating a velvety microfoam. If you don't have a steamer, gently heat milk on the stove to the same temperature (do not boil) and froth with a handheld frother or whisk until foamy.

4

Optional vanilla

If using, stir 1 tsp vanilla extract into the milk just after steaming for subtle extra depth.

5

Pour the steamed milk over the espresso/white chocolate base, holding back foam with a spoon. Then spoon the remaining microfoam on top to create a smooth cap.

Garnish

6

Top with whipped cream

Optional: Add about 2 tablespoons of whipped cream in the center of the foam.

7

Make cocoa-peppermint sprinkle

Combine 1 tsp cocoa powder and 1 tsp finely crushed peppermint candy in a small bowl and stir to blend.

8

Finish drink

Lightly dust the cocoa-peppermint sprinkle over the foam or whipped cream. Serve immediately with a stir stick.