Mocha Mint Latte Recipes
MOCHA MINT LATTE
This asks for Cream de Menthe syrup but you may use the stronger stuff if you like. Mocha and mint, mmmmmmmmmmm
Provided by Annacia
Categories Beverages
Time 8m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pour chocolate syrup into a 12 oz cup.
- Stir once around lifting from the bottom to bring the syrups up
- add espresso.
- Sweeten as and if desired.
- Fill with hot steamed/foamed milk.
- Sprinkle with cocoa powder and shaved chocolate.
Nutrition Facts : Calories 176.1, Fat 4.5, SaturatedFat 2, Cholesterol 1, Sodium 180.9, Carbohydrate 31.4, Fiber 1.4, Sugar 16.7, Protein 2.4
MOCHA MINT COFFEE
This doctored-up coffee benefits from hints of mint, cocoa and cinnamon. The marshmallows on top are a playful addition that brings out the youngster in anyone. -Mindie Hilton, Susanville, California
Provided by Taste of Home
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours., Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
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- Make the syrup: Combine agave, cocoa, and extracts in a small bowl, whisking until smooth. Set aside.
- Use a machine or wand steamer to steam milk according to manufacturers instructions. OR, heat milk until steaming then blend 30 seconds in a blender until foamy. Divide hot steamed milk between two coffee cups and stir in prepared mocha mint syrup to your desired sweetness.
- Slowly pour hot brewed espresso between two cups and gently stir to distribute. Top each latte with whipped cream if desired and drizzle with additional syrup. Enjoy immediately!
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- Heat cocoa powder and 1/4 milk in a small saucepan over medium heat or in the microwave for 30 seconds, until cocoa powder, dissolves when stirred. Remove from heat and stir in espresso and peppermint syrup. Add sweetener if using. Pour into a large mug or divide into two small mugs.
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