– courtesy of Tamp Coffee Co., Burlington
Peppermint Dark Hot Chocolate
2 tbsp (30mL) dark chocolate syrup*
2 tbsp (30mL) peppermint syrup**
1¼ cup (310mL) milk or soy milk
Combine all ingredients and steam with espresso machine or handheld frother.
*Dark chocolate syrup can be bought from places like William Sonoma or made at home by combining equal parts 70% cocoa chocolate chips with 10% cream over the stove on very low heat.
**You can find pre-packaged mint syrup or make your own by combining equal parts granulated sugar and water and bringing just to a simmer, then adding a bundle of fresh mint leaves and allowing to steep. Strain and store in the refrigerator for several days.