Candied Peppermint Mocha

It’s a new year, and nothing says fresh start quite like the pairing of mint and citrus! Our featured coffee shop January Latte, based on an already delightful combination of peppermint and chocolate, has added refreshing twist of citrus for a more complex, candied taste. We utilized Torani flavoring syrups and sauces, but you should be able to be made with your favorite brand of syrup or sauce. Torani Orange Syrup is formulated to be utilized in dairy based drinks. It prevents the unappetizing curdling caused by syrups containing high amounts of citric acid.

Instructions:

1. Add syrups and sauce to cup
2. Pull espresso into cup and mix with syrups and sauce
3. Steam milk and pour into cup leaving an inch of room on top for foam or whipped cream

Note: Garnish with crushed candy canes and orange zest for extra flavor and style.

Recipe Variations

Another variation maybe to use the remainder of your Torani Peppermint Bark Sauce in place of the Dark Chocolate Sauce and some peppermint syrup. Try to find what you like best and make it your own! Many of us have left over candy canes around the house or on the holiday clearance shelves, so we thought this recipe might allow you to find a use for them.

For those of us, like me, that overindulged during the festive holidays, we may be on a reduced calorie program. Sugar free alternatives for the Torani Flavoring Syrups and sauce are available along with a variety of Pacific Milk Alternatives and should follow the basic recipe. We made the drinks utilizing whole milk and typically find skim 2% or milk alternatives should adapt easily, but some tweaking might be needed.