Servings 2 servings
Ingredients
- 2/3 cup whole milk or dairy/nondairy milk of choice
- 3 Tablespoons sugar
- 3 Tablespoons unsweetened cocoa powder
- 1 1/2 cups brewed coffee
- 1/2 teaspoon mint extract
- Whipped cream, for serving
- Crushed candy canes, for serving
Instructions
- In a medium saucepan set over medium-low heat, whisk together the milk, sugar, cocoa powder and coffee. Simmer until warm, about 2 minutes.
- Remove the saucepan from the heat and whisk in the mint extract.
- Divide the coffee between two serving cups. Top with whipped cream and crushed candy canes then serve.
Notes
- Swap the brewed coffee for 2-3 shots of espresso for an extra-strong kick.
- Feel free to adjust the amount of milk to suit your taste. Use less for a bolder coffee flavor, or add more for a creamier, milder experience—similar to a peppermint hot chocolate.
- Make it iced! Simply let the mixture cool, pour over ice and garnish as usual.
- This recipe can easily be scaled up. If you're making this for a crowd, you can easily keep it warm in a slow cooker on the "keep warm" setting.
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