What will you be known for? Me? Most likely waffles with wheat flour. Baked Donuts with wheat flour. And homemade lattes that rival the $4+ variety. Now up on the bar, a Peppermint Mocha—the drink that first turned me on to coffee. It was high school. Senior year. I was walking through Target. Have I told this story before?
Probably so. I was walking through Target, one of those new ones with a Starbucks inside (I’m getting old). I saw a tray with rows of tiny cups filled with a rich brown icy mixture. Whipped cream peaked over the top with a liberal dose of red sprinkles and the smallest of straws. Was it green or red? I can’t remember. Either way, the sprinkles were what ultimately drew me in. It was a Peppermint Mocha Frappuccino. My world would never be the same.
I was doing Weight Watchers with my mom at the time. I’d eat nothing but iceberg lettuce (aka water) and vegetables during the day so I could use all my points on a Peppermint Mocha Frap with whipped cream and red sprinkles by night. You do stupid things for love.
And on and on it went until they ran out of peppermint syrup. It was a completely unhealthy obsession. I know this now. I’m older, wiser (we hope), and cheaper. When the craving strikes from Dec 1-31, I can now make it from home. And since moving from the south to the north, I prefer my craving hot, piping hot, with crushed peppermint on top.
What will I be known for? Hopefully more than just a really good peppermint mocha. But somedays, I’ll settle for that too as long as a couple of you come over and share a cup or two.
Credit: I pulled the cute swag on the peppermint mocha syrup from a package Be Crafty made. Amanda makes everything sparkle!
- 1 c. pure cane sugar
- 1 c. unsweetened chocolate, high quality
- 1 c. water
- 1/4 tsp. sea salt
- 1 tbsp. peppermint extract
- 3/4 c. milk
- 2-2 1/2 tbsp. peppermint mocha syrup
- 2 oz. (double shot) espresso
- Make syrup by following this recipe from Kitchen Treaty. Substitute peppermint extract. Store leftovers in fridge.
- Heat together milk and syrup until piping hot. Pour into mug. Add espresso and stir.
- Top with marshmallows (or whipped cream) and crushed peppermint. Tip: use mini candy canes for the easiest crush.