Try This Peppermint Bark Mocha Recipe
Peppermint and coffee is one of the best pairings for the holiday season to keep you energized and ready to get out there on a chilly day. We recommend French No. 6 coffee, the dark chocolate and toasted walnut notes pair beautifully with the chocolate sauce and peppermint syrup.
Decadent and satisfying, these bold flavors will quickly become a holiday staple in your house. And our friends over at Torani Syrup have come through, again, with a great recipe. Take a look:
Ingredients:
8 oz. Boyd’s French No. 6 coffee
8 oz. Milk (or milk alternative)
2 tbsp. (1 oz.) Torani Dark Chocolate Sauce
1 tbsp. (1/2 oz.) Torani Peppermint Syrup
Optional: whipped cream, marshmallows and crushed peppermint
Instructions:
- Steam together the milk, Torani syrup and sauce.
- Brew Boyd’s French No. 6 coffee (or your favorite Boyd’s dark roast).
- Add coffee to the steamed milk mixture
- Top with your favorite toppings.
10.99
