Hot Chocolate

Number of Servings: 2

Ingredients

For the Peppermint Syrup:

1 C. water

1 C. granulated sugar

1 1/8 tsp. pure peppermint extract

For the Skinny Peppermint Syrup:

1 C. water

1 ¼ tsp. stevia in the raw

1 1/8 tsp. pure peppermint extract

For the Latte:

2 C. 2% milk

1 C. strongly brewed coffee

1 Tbs. peppermint syrup (choose either regular or skinny syrup)

1 Tbs. chocolate syrup

Garnish (optional):

Whipped cream

Crushed candy canes

Additional chocolate syrup

Directions

Prepare the peppermint syrup of choice by stirring the sweetener of choice into the water in a medium saucepan. Heat to boiling, stirring occasionally, until the sugar melts and syrup reduces slightly; about 5 minutes. Stir the peppermint extract into the syrup. Pour the hot peppermint syrup into a glass jar to cool. (Please note that for the skinny syrup, the syrup will not reduce or appear as “syrupy” as the full sugar version.)

While the peppermint syrup is cooling, brew a very strong cup of coffee. (Recommended: 1 Tbs. dark roast coffee grounds per cup of water, brewing as directed by coffee maker instructions.)

As the coffee brews, heat the milk to a simmer in a small saucepan set over medium heat. The milk should be steaming and bubbly around the edges. Remove from heat and vigorously whisk the hot milk for 20 to 30 seconds to add froth.

Divide the hot coffee between two large mugs. Stir in the chocolate and peppermint syrups, until blended. Divide the hot milk between the mugs, using a spoon to hold back the froth while pouring. Spoon the froth over each latte. Garnish as desired.

Remaining peppermint syrup should be stored in a jar with tight fitting lid in the refrigerator for one week.