![]() This recipe is perfect for a fast cup of coffee – much quicker than waiting in line at a coffee shop. I like my warm cup of coffee in the morning as soon as I wake up. This homemade version is quite a bit healthier than the Starbucks favorite. It can be made to taste with completely real food ingredients. If you are looking to decrease your calorie intake, you can adjust your order. Pour 8 ounces of the milk mixture on top and stir to combine. Add one shot espresso or cup strong coffee to two mugs. Take off the heat and stir in the peppermint extract. Heat until warmed but not boiling, stirring to combine. One pump of syrup is 20 calories, or 5 grams of added simple. This peppermint mocha latte recipe is the perfect quick treat to enjoy on a cold day. A typical Peppermint Mocha has 440 calories in total, 44g of sugar, and 16g of fat which is a lot of calories This is contributed by the mocha sauce and peppermint-flavored syrup which contain a lot of sugar, plus the whipped cream which contains a lot of fat. Ingredients 1 cup of strong coffee, frozen into cubes cup whole milk 1 tbsp brown sugar 1 tsp instant coffee granules 1 tbsp cocoa powder Few drops. Ingredients 1 1/4 cups (300g) creamy non-dairy milk (SEE NOTES) 1 cup (240g) hot strong brewed coffee 3 tablespoons (18g) unsweetened cocoa powder 3-4. In a small pot, add all of the ingredients except the coffee and peppermint extract. A grande peppermint mocha at Starbucks has 4 pumps each of peppermint syrup and mocha sauce. I’m not a huge fan of candy canes by themselves, but stick them in a cup of cocoa and it’s love! Honestly, can there be a better way to start the day than candy canes and cocoa in your coffee? That’s my cue to switch to peppermint mocha. No other flavor gets any love when the PSL is available.Īnd then turkey coma kicks in, the clock strikes twelve and madness ensues at Walmart. No matter how you prepare it, this easy copycat peppermint mocha is sure to bring you a little bit of cheer from the comfort of your own home.From the start of the season through Thanksgiving, I fully embrace and adore the pumpkin spice latte. There are lots of ways to personalize this drink to make it fit your personal taste - hot, iced, more or less syrup, milk substitute, and so on. Though a Starbucks peppermint mocha is made with espresso, you could easily just sub a regular cup of coffee with the mocha and peppermint syrup if you don't have an espresso maker. 4 ounces organic chocolate milk (see non-dairy instructions in notes) 10 ounces strong coffee, espresso or cold brew coffee (regular or decaf) 1/16 teaspoon. Starbucks Peppermint Mocha Naturally Flavored Ground Coffee Unit count, 311 gram Number of Items, 1 Specialty, Vegetarian Item weight, 0.7 Pounds. Odds are, you have most of the ingredients you need to make this recipe at home right now! Cocoa powder, milk, espresso, and peppermint syrup are really all you need to throw the drink together, though you can opt for whipped cream and mint candy as a garnish. Remove the mint leaves and store in the refrigerator for future peppermint mochas. Keep an eye on the thermometer as milk can burn or scald easily Heat milk on low, stirring milk occasionally to keep it from boiling. Add the mint or peppermint extract and steep for 10-15 minutes (heat off or on low) until the syrup has good flavor to it. This recipe is easy to make, inexpensive, and tastes just as delicious as the Starbucks version. Place the milk in saucepan and put saucepan on your stovetop. As much as I love it, however, a daily Starbucks run isn't exactly in the budget. And while the peppermint mocha isn't technically a seasonal drink, it definitely tastes a lot better during the cozy winter months. Taste and add sugar and/or more milk if necessary. Add chocolate milk and peppermint extract to the coffee ice cubes and blend until slushy. Full ingredients amounts and instructions in the recipe card down below. Starbucks's peppermint mocha is one of my favorite drinks to order around the holidays - it's rich, minty, and incredibly warming. Freeze strong black coffee (cooled) in ice cube trays and then place in a high-powered blender.
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