There’s something about the Christmas season. With prolonged evenings, I long to savor the nights spent watching Christmas specials or reading a good book, cozied up by the fire. Today in Redding is no exception, where the sky is cloudy and filled with rain. Usually my favorite read is accompanied by a warm drink, particularly my seasonal favorite, of a peppermint mocha. I have become accustomed to making my coffee syrups from scratch this year. When I go into a coffee shop, I don’t know what’s in the syrup. This way I save money while still getting my fix, but also avoid the preservatives in the store-bought syrups. While the drink takes a bit of preparation, it is well worth it and will be a favorite among houseguests. While most mochas include a milk chocolate syrup, my take includes a white chocolate sauce to cut the sweetness and for a bit of holiday decadence, a candy cane whipped cream.
Ingredients:
For the peppermint syrup:
- 1 1/2 tsp peppermint extract or to taste
- 2 C water
- 2 C sugar
For the white chocolate syrup:
- 1 bag of white chocolate
- 2 C milk (any kind will work)
For the latte:
- 6 cups of brewed double-strength coffee or espresso (I use a local medium roast of Scout’s Coffee)
- 1/4 C of frothed milk (I use a milk frother or immersion blender with milk that has been warmed for 30 seconds on high in the microwave.)
- Christmas sprinkles, for garnish (optional)
- Candy cane stir stick, for garnish (optional)
For candy cane whipped cream:
- 2 Candy Canes
- 1 pt heavy whipping cream
- 1/4 C sugar
- 1/2 T vanilla extract
Warm sugar and water in a sauce pan. Stir until sugar dissolves. Add peppermint extract. Remove from heat and let cool. In a different sauce pan, heat milk until there are bubbles around the side of the pan. Remove from heat and stir white chocolate chips in. Stir until chocolate is thoroughly melted. Crush the candy canes until in bite-sized bites. (I use a food processor or blender.) Add heavy whipping cream, sugar, and vanilla extract to the bowl of your mixer. Using a whisk attachment, mix on high until the whipped cream no longer looks “wet.” It should have soft peaks, but not be as stiff as meringue, approximately 1-2 minutes.
To assemble your latte:
Depending on taste, add 1 T of each of your homemade syrups. Pour in coffee. Using a spoon add your frothed milk and whipped cream. Finish with your favorite festive sprinkles and a peppermint stirring stick.
Enjoy!
