Peppermint Mocha Peppermint Mocha

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Portion size 2 servings



In food processor, pulse peppermint candy cane until coarsely chopped. Transfer to small plate. In small microwaveable bowl, microwave 15 g dark chocolate until melted, about 15 seconds. Dip rims of two 1-cup mugs in melted chocolate, then in crushed candy cane. Let stand until chocolate is set, about 5 minutes. Divide hot milk, espresso, 60 g melted dark chocolate, maple syrup and mint extract between mugs. Top with whipped cream and sprinkle with remaining crushed candy cane. Serve immediately. 

Test Kitchen Tip: Mint extract can be replaced with 2 tbsp of mint cream or mint simple syrup. To make mint simple syrup, bring 1 cup each granulated sugar and water, and 1/3 cup chopped fresh mint to boil in small saucepan; boil until sugar is dissolved. Remove from heat; cover and let stand for 15 minutes. Strain and refrigerate for 20 minutes. (Make-ahead: Can be refrigerated for up to 2 weeks.)

Nutritional facts PER SERVING WITH 3 TBSP WHIPPED CREAM: about

  • Calories 455
  • Total fat 25 g
  • Saturated fat 15 g
  • Cholesterol 35 mg
  • Sodium 95 mg
  • Total carbohydrate 35 g
  • Fibre 47 g
  • Sugars 35 g
  • Protein 10 g
  • Iron 4.5 mg
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Peppermint Mocha