It’s mid-fall, and Starbucks is bringing back its winter drinks, which you know…you can get these any time of the year at an independent shop…or better? Make it yourself! As a former barista, it’s not hard to learn.
I originally wrote the recipes below for a former blog in 2012, and I feel they deserve to be written about again. Put in an hour or so, and you can drink well through the cold and rainy days here.
As a bonus, all the syrups are fresh and don’t contain preservatives (plot spoiler: commercial latte syrups contain preservatives, as they sit open on shelves for months in shops), nor do they contain fake flavorings and colors.
To make a Candy Cane Mocha, you will need to blend 2 syrups.
Candy Cane Peppermint Syrup
Ingredients:
- ¾ cup granulated sugar
- ¾ cup water
- 5 natural peppermint candies
- 1 tsp peppermint extract
- Natural red food coloring
Directions:
Add the sugar, water, and candies to a small saucepan. Bring to boil over medium-high, stirring until sugar is dissolved and candy is melted.
Pour into a glass measuring cup, stir in peppermint extract, and color as desired. Pour into a sterile glass bottle, let cool, then seal or add a bottle pourer. Store in the refrigerator for up to 3 months.
Makes about 1 cup or so.
Notes:
It doesn’t need to be dyed, but if you use peppermint candy with red coloring, it will look odd unless you add a bit more dye. Look for natural dyes; they are showing up in grocery stores now.
Chocolate Syrup
Ingredients:
- ¾ cup water
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- Pinch of fine sea salt
- 2 tsp pure vanilla extract
Directions:
Add the cocoa powder, sugar, and salt to a quart measuring cup. Bring the water to a boil, add it to the dry ingredients, and whisk until smooth. Stir in the vanilla. Let cool a bit, pour into a sterile glass jar. Store in the refrigerator, tightly sealed.
Shake gently before using.
Makes about 1½ cups.
Candy Cane Mocha
Ingredients:
- 1¼ cups milk
- 1 Tbsp Candy Cane Peppermint syrup
- 1 Tbsp chocolate syrup
- 1-2 shots espresso
Directions:
Make sure your espresso machine is preheated. (We use a Breville Barista Express)
Steam milk to your preferred temperature (I aim for 165° to 170°). Add syrups to the mug; mix with half of the hot milk. Pull 2 shots of espresso, add to the mug down the center, gently pour in the remaining milk, and swirl the foam on top.
Serve and drink immediately. Top with whipped cream if you like.
On milk amount:
I prefer to use about 1¼ cups milk, once I add the espresso and syrup I have a tall drink. 1 cup gives you a very strong-tasting short latte; 1½ cups gives you closer to a Grande.
Makes one latte.
~Sarah