Tim Cebula
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Cause; Food Styling: Catherine Steele; Prop Styling: Thom Driver

Recipe Summary test

8 mins
8 mins
Serves 6 (serving size: about 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

61 calories; fat 2.1g; saturated fat 1.2g; mono fat 0.2g; protein 1g; carbohydrates 11g; fiber 1g; cholesterol 2mg; sodium 11mg; calcium 27mg; sugars 10g; added sugar 8g.