Lancer Kitchen goes holiday red and white: Peppermint Mocha Latte
This is the delicious drink that the recipe makes.
This recipe will make a fresh syrup to add to your coffee coffee.
Peppermint Mocha Latte
Ingredients:
8 squares (80z) Lindt 85% chocolate bar
1 ¼ cup half and half
½ cup water
¼ cup cocoa powder (preferably, Dutch processed)
1 cup sweetener
1 teaspoon mint extract
Instructions
- In a large saucepan, heat chocolate, half and half, water, cocoa powder, and sweeteners until chocolate is completely melted.
- Use a hand blender or a regular blender (Carefully) to blend mixture until smooth. Pour syrup into a glass storage container and refrigerate for 1 hour or more until using it.
- To make a single mocha latte, add ⅓ cup of syrup to ½ cup black coffee. Can serve with whipped cream and chocolate shavings on top.
Donate to The Lance
$180
$800
Contributed
Our Goal
Your donation will support the student journalists of Linganore High School. Your contribution will allow us to purchase camera/recording equipment and software. We hope to raise enough money to re-start a monthly printed issue of our paper.
