As a continuation to my post of the recipe for a Peppermint Mocha, I decided while at work to try something a little different. I can’t have milk in large quantities, and with November seeming to be a flavoured coffee trial month for me, I’ve been having too much of it. Sitting at my desk with coffee supplies in my bag, and the use of those cute little espresso mugs in the staff kitchen, I decided to try something that has the same flavour as a peppermint mocha, minus all of the milk.
Here is my recipe for a peppermint mocha espresso, enjoy! 🙂
Peppermint Mocha Espresso
1-2 shots of espresso (as with the peppermint mocha recipe, you can either brew the espresso from scratch, or use an instant espresso if you’re super short on time.)
1 tsp cocoa powder
2 tsp peppermint syrup
optional: mint chocolate truffle Hershey’s Kiss
- Place the cocoa powder in the espresso mug (If you’re using a double shot, you may want to use a larger espresso mug rather than a small one), and add the peppermint syrup. Stir.
- Brew the espresso with hot water as you normally would if making from scratch, otherwise prepare the instant espresso as described on the jar (1 1/2 tsp powder, and about a shotglass full of water for a single espresso). Add the espresso to the mug, and stir well.
- Drop a mint chocolate truffle Hershey’s Kiss into the mug, and allow to melt for a few seconds, then stir again.
- Enjoy your peppermint mocha espresso! 🙂