I have to tell you something, and I don’t want you to hold it against me. This is not the coffee that was in my coffee of the month calendar for November. I know, I know…I’m a liar. The problem is that the recipe for November was something that involved anise extract which has a black licorice flavour, and it was supposed to be sipped through a piece of black licorice with the ends cut off like a straw. I was apprehensive about April’s Swedish Egg Coffee, but I have to draw the line at black licorice in my coffee. That is one thing that I will just never grow to like, and I knew that I would not actually drink it if I had made it this month.
I decided to make a peppermint mocha instead because we are so close to December, and there is nothing that I love more than a peppermint mocha. It costs an arm and a leg to buy one from Starbucks, so I have been keeping an eye on peppermint mocha recipes on Pinterest and other food websites. I found this one on Pinterest, and I am happy to say that it tastes exactly like the ones from Starbucks.
I had more success with this recipe than with any other previous coffee I have made for two reasons: (1) I love peppermint mochas more than anything else that I have made, and (2) I am at home and have access to my mom’s espresso machine. If you do not have an espresso machine, there is a note included in the recipe about brewing extra strong coffee, and I am sure that it will work just as well.
1 cup milk, steamed
1 cup very strong coffee or espresso (4 Tbsp coffee grounds to 1 cup of hot water)
1 Tbsp cocoa powder
2 Tbsps sugar
2-3 Tsps peppermint syrup (see recipe below or sometimes you can find the Torani syrup that they use at Starbucks at the grocery store)
Whipped cream (optional)
Chocolate syrup (optional)
Crushed peppermints (optional)
Prepare your hot water in a kettle. Add four tablespoons of your favourite coffee grounds to your French press. Pour 1 cup of hot water over them and allow the coffee to steep for four minutes while you prepare the other ingredients. I used my mom’s espresso machine instead, and you could also just use a regular coffee maker instead of a French press if you don’t have one.
In a pot, heat up one cup of milk until it is steaming. Froth the milk with a wire whisk or an immersion blender until it is nice and foamy. My mom also has an immersion blender. Cooking is so much easier when I am at home.
In your coffee cup, mix together the prepared coffee, cocoa powder, sugar, and peppermint syrup until the sugar and cocoa powder are dissolved and there are no lumps. Pour the milk foam over the top of the coffee/mocha mixture and stir to incorporate. Top with whipped cream, a generous drizzle of chocolate syrup, and crushed peppermints.
1 cup sugar
1 cup water
2 tsps peppermint extract
In a small saucepan, bring sugar and water to a boil. Reduce heat to medium and stir constantly until sugar is dissolved. Stir in the peppermint extract. Cool to room temperature and store in a glass jar in the refrigerator for up to three months.