Audrey’s Holiday Peppermint Mocha

1 espresso shot

1 square (1 oz.) BAKER’S Semi-Sweet Baking Chocolate

1/2 tsp. x-fine sugar is desired… taste first for sweetness

3/4 cup steamed or hot half and half

1/2 tsp. peppermint syrup.
note: do not use extract if you do not have to. It is too bitter and leaves a horrible after taste

1 peppermint stick

POUR espresso into small saucepan. Add chocolate; cook on low heat 5 min. or until chocolate is melted, stirring occasionally.

Add half and half, peppermint syrup and stir until well blended. Garnish each serving with a peppermint stick.

a © coffeesage recipe

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