Festive Mocha Mint

Prepare the Mocha Base

1. Pour 15ml chocolate sauce and 15ml peppermint syrup directly into your glass mug.
2. Pull 60ml of fresh hot double espresso over the syrups and stir thoroughly with a spoon until completely dissolved and glossy.

Steam and Combine

3. Heat and froth 120ml whole milk using a milk frother or microwave until warm and foamy.
4. Gently pour the warm milk into the espresso mixture, stirring lightly to combine while preserving a thin layer of foam on top.

Finish and Serve

5. Crown the drink with 30ml whipped cream.
6. Dust with a pinch of cocoa powder and hang a mini candy cane over the rim.