Mochas are always comforting and delightful, but to elevate them even further we wanted to share with you our festive mint chocolate mocha recipe! It is sure to win over any mint chocolate lover!
To make this mocha, simply choose an espresso blend and follow the steps for the two syrups below. We recommend drinking this chocolate coffee hot while taking the time to enjoy the moment, and the delicious aromas of the combination of coffee and mint chocolate.
125 g of white sugar
125 mL of water
1 handful of fresh mint leaves (or 2 spearmint tea bags)
Pour the sugar and water into a small pot, then place over medium heat to obtain a smooth, clear, and syrupy mixture.
Remove from heat and add mint. Let it infuse for two to three hours (12 hours with the spearmint tea bags).
Strain the mixture using a fine colander and store it in the fridge.
100 g of sugar
200 g of semi-sweet chocolate
120 mL of water
1 pinch of salt
Put everything in a pot and bring it to a boil, then lower the heat while stirring to obtain a homogeneous, shiny mixture.
Place it in the fridge.
Mix together two parts homemade mint syrup and one-part chocolate syrup.
Pour 1 1/2 to 2 oz. of your syrup mix into a latte cup.
Grind 14 to 18 g of the espresso of your choice and extract a long espresso over the syrup mixture.
Prepare about eight ounces of microfoam with either cow’s milk (2% to 3.25%) or the barista-style plant-based beverage of your choice.
Finish the mocha by pouring the microfoam over the syrup and espresso mix.
All that’s left is to savour this delicious and comforting mint chocolate mocha. Enjoy!
For more caffeinated recipes, visit the recipes section of our blog!
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.
