Peppermint Mocha

Peppermint Mocha

Ingredients:

  • Espresso
  • Monin Peppermint Syrup
  • 2% Milk
  • Kingsmill Premium Hot Chocolate Powder
  • OR any alternative milk with house-made chocolate syrup.

To make a 12 oz Peppermint Mocha, use a ceramic latte bowl if ordered to stay, or a 12 oz paper cup if ordered to go.

  1. Prep a standard steaming pitcher with 10 oz of milk and 1 ½ tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
  2. Pull a double short espresso (2 oz) into a 12 oz cup.
  3. Add 3 pumps (¾ oz) of peppermint syrup into the cup.
  4. Steam the Chocolate Milk to standard temperature 65°C or 150°F with micro foam.
  5. Pour the chocolate milk into the cup and finish with latte art
  6. Whipped cream is optional.

To make a large Peppermint Mocha, use a 16 oz glass if ordered to stay or a 16 oz paper cup if ordered to go.

  1. Prep a standard steaming pitcher with 13 oz of milk and 2 tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
  2. Pull a double long espresso (3 oz) into a 16 oz cup.
  3. Add 4 pumps (1 oz) of peppermint syrup into the cup.
  4. Steam the Chocolate Milk to standard temperature 65°C or 150°F with micro foam.
  5. Pour the chocolate milk into the cup and finish with latte art.
  6. Whipped cream is optional.

Note: If a peppermint mocha is ordered with an alternative milk, add 1 oz of chocolate syrup for a medium or 1.5 oz of chocolate syrup for a large to the milk to be mixed while steaming.