Today's mocha is a bit different than the others I featured in the 12 Days of Mochas series. This mocha is made with hot chocolate mix. The coffee mixed with hot cocoa tones down the sweetness. I used dark chocolate hot cocoa, which isn't very sweet in the first place, but creates a nice balance when the mint extract is added. It's like an Andes Candy warm hug in a mug.
Dark Chocolate Mint Mocha Latte
2/3 C. Frothed milk
¾ C. Fresh brewed Coffee
2 Tbsp. Dark chocolate hot cocoa mix
¼ - ½ tsp. Mint extract
Whipped Cream (optional)
Andes Candy bits
Froth milk in 2-quart sauce pan over medium heat; careful not to boil. When milk is foamy pour into a large mug. Add coffee and cocoa mix to the mug; stir. Stir in mint extract. Top with whipped cream and Andes Candy bits.
Yields: 1 Serving; 1 mug
- The amount of mint you add is up to your personal taste. But be careful because the mint can get overpowering. Start with the smaller 1/4 teaspoon first. Then add a little more at a time until you reach the taste you like.
- You could use milk chocolate in place of the dark chocolate.
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