Hawaiian Christmas Mocha Latte
Ingredients:
1-3 oz. Freshly Brewed Espresso
1 cup Coconut Milk (240mL)
1 oz. Cane Sugar Syrup
1 oz. Dark Chocolate Sauce
Whipped Cream
Red and Green Sprinkles
Ghirardelli Peppermint Bark Chocolate Bar
Order Amazon Ingredients HERE
Tools/Glassware:
Espresso Pot/Espresso Machine
Espresso Measuring Glass
Milk Frother
Milk Pitcher
Coffee Mug
Vegetable Peeler
Order Tools HERE
Instructions:
Prepare desired Espresso with the Espresso Pot/Espresso Machine - Set aside.
Measure and pour Dark Chocolate Sauce into the Coffee Mug.
Measure and pour Cane Sugar Syrup into the Coffee Mug.
Measure and pour Espresso into the Coffee Mug.
Gently stir using the Milk Frother.
Pour 1 cup of Coconut Milk into the Milk Pitcher.
Microwave Coconut Milk for 1 minute (120-140°F).
Whisk Coconut Milk for 10 seconds using the Milk Frother in a slow up-and-down motion to bring up the foam.
Slowly and steadily, pour all the Coconut Milk and froth into the Coffee Mug.
Add Whipped Cream all over the top.
Add the Red and Green Sprinkles to the Whipped Cream.
Use a Vegetable Peeler to add chocolate shavings with the Ghirardelli Peppermint Bark Chocolate Bar.
Enjoy!
