Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I’ve also stirred in coffee liqueur instead of peppermint. —Lauren Brien-Wooster, South Lake Tahoe, California
Holiday Peppermint Mocha Recipe photo by Taste of Home
1-1/2 cups brewed espresso or double-strength dark roast coffee
3/4 cup peppermint schnapps liqueur or 1 teaspoon peppermint extract plus 3/4 cup additional brewed espresso
Whipped cream, optional
Directions
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Add cocoa mix; whisk until blended. Add espresso and heat through.
Remove from heat; stir in liqueur. If desired, serve with whipped cream.
Reviews