Photo: Jennifer Cause; Food Styling: Catherine Steele; Prop Styling: Thom Driver
Active Time
8 Mins
Total Time
8 Mins
Yield
Serves 6 (serving size: about 1/3 cup)

How to Make It

Step 1

Combine coffee and 1/4 cup milk in a small saucepan over low heat. Add sugar, cocoa, and chocolate to pan; cook over low heat 4 minutes or until chocolate melts, stirring frequently. (Do not simmer.) Stir in peppermint oil. Divide hot coffee mixture among 6 small coffee cups.

Step 2

Place remaining 1/4 cup milk in a microwave-safe 1-cup container with a lid. Shake vigorously for 1 minute or until milk is frothy and doubled in volume. Remove lid; microwave milk at HIGH for 30 seconds. Top each coffee cup with a dollop of milk froth. Divide any remaining hot milk evenly among cups. Garnish each cup with crushed peppermint, if desired.

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