📖 Instructions

1. Prepare your coffee: Brew 1/2 cup of strong coffee or espresso. If you have an espresso machine, a double shot works perfectly. For drip coffee, aim for a darker roast to ensure the coffee flavor isn't lost. Set aside in your favorite mug.
2. Make the homemade chocolate syrup (if not using store-bought): In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1/4 cup water. Whisk these ingredients together until smooth, making sure there are no lumps of cocoa.
3. Heat the chocolate syrup: Place the saucepan over medium-low heat. Continue to whisk constantly as the mixture slowly heats up. Bring it to a gentle simmer for about 1-2 minutes, or until the sugar has fully dissolved and the syrup has slightly thickened. You’ll notice it gets a bit glossier. Remove from heat immediately. This step is key for a rich, smooth syrup!
4. Add flavor to the syrup: Stir in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of peppermint extract into the warm chocolate syrup. Give it a good stir to ensure everything is well combined. Adjust the peppermint extract to your liking; a little goes a long way!
5. Combine coffee and syrup: Pour 2 tablespoons of your freshly made peppermint chocolate syrup into the mug with your brewed coffee or espresso. Stir well until the syrup is completely incorporated into the hot coffee. Taste it here – want it sweeter or more minty? Now’s your chance to add a tiny bit more syrup or extract.
6. Heat and froth the milk: In the same small saucepan (you don't even need to wash it!), heat 1 cup of milk over medium-low heat until it's steamy and hot, but not boiling. Watch for small bubbles forming around the edges. If you have a milk frother, use it to froth the milk until it's light and foamy. If not, you can whisk vigorously by hand or use a small immersion blender until foamy. Be careful not to burn the milk!
7. Assemble your mocha: Pour the hot, frothed milk over the coffee and chocolate mixture in your mug. Hold back the foam with a spoon initially, then spoon the lovely, fluffy foam on top.
8. Garnish and serve: Top your festive peppermint mocha with a generous dollop of whipped cream. For that extra Christmas sparkle, crush a candy cane and sprinkle the pieces over the whipped cream, or drizzle with a little extra chocolate syrup. A whole mini candy cane on the side looks super cute too! Serve immediately and enjoy the warmth.