For the person who always picks the mint chocolate. Our Peppermint Candy Cane instant coffee meets melted Peppermint Aero and warm milk for a festive mocha worth taking a break from the wrapping for. Finish with whipped cream, chocolate sauce, a little extra Aero and a candy cane. It is Christmas, after all.
Ingredients:
- 1 tsp of Little’s Peppermint Candy Cane instant coffee
- Peppermint Aero chocolate x 2 cubes
- 50ml of boiling water
- 250ml heated milk of your choice
- Whipped cream
- Chocolate sauce
- Crushed Peppermint Aero chocolate
- A candy cane
Method:
- Gently heat the milk in a small saucepan until steaming but not boiling.
- Add the Peppermint Aero and stir until melted and combined.
- In a mug, dissolve the Little’s Peppermint Candy Cane coffee in 50ml of boiling water to make your 'espresso' shot.
- Pour the warm, minty chocolate milk into the mug and stir to combine.
- Finish with whipped cream, a drizzle of chocolate sauce, the crushed Peppermint Aero and finally, a candy cane.
- Serve and enjoy!
