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Peppermint Mocha

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  • Yield: 1 cup 1x




  • 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
  • 22 1/2 tbsp. peppermint mocha syrup
  • 2 oz. (double shot) espresso


  1. Make the syrup by following this recipe from Kitchen Treaty. Substitute peppermint extract. Store leftovers in the fridge.
  2. Heat together milk and syrup until piping hot. Pour into mug. Add espresso and stir.
  3. Top with marshmallows (or whipped cream) and crushed peppermint. Tip: use mini candy canes for the easiest crush.
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