A wonderful festive brew that is just perfect for the holiday season. This peppermint bark latte perfectly combines the flavors of mint and chocolate into one delicious, not to be missed, candy cane topped holiday treat! Enjoy!
Step 1) Heat 2 tablespoons of white chocolate sauce, 6 ounces of milk, and 2 tablespoons of peppermint syrup in a saucepan until warm, whisking by hand or with an immersion blender until a thick layer of froth appears on the top. Remove the mixture from the heat and pour it into a preheated mug until the mug is one-quarter full.
Step 2) Add freshly brewed Peppermint Bark coffee to the mug, stopping when the mug is 95% full.
Step 3) Top with whipped cream and garnish with crushed candy cane bits.
Step 5) Enjoy!
Peppermint syrup recipe
Step 1) Combine 1/2 cup sugar with 1/2 cup water and stir until dissolved.
Step 2) Add a handful of fresh mint leaves, mixing until leaves are fully coated.
Step 3) Remove from heat and allow to steep for about 5 minutes. Strain and save any unused portion in an airtight container.
White chocolate sauce recipe
Step 1) Cut 6 ounces of white chocolate into small pieces and place them in a bowl.
Step 2) Pour 1.5 cups of heated whipping cream over the chocolate and whisk until completely combined.
Step 3) Refrigerate any unused sauce.