I don’t drink a lot of coffee, but some mornings, when I am extremely tired and need a dose of energy, I like to make a cup of coffee. The only time you’ll catch me at a coffee shop is during the holiday season when coffee shops get creative with holiday inspired coffee drinks. One of my absolute favorite holiday drinks is the peppermint mocha latte. I love the freshness of the peppermint blended with the richness of the chocolate and finished with the creaminess of the milk. The good part about specialty holiday drinks is the drinks are usually only served during the holidays, so I’m not tempted to buy specialty coffee drinks throughout the year. Unlike most people though, I like my coffee with mostly milk or cream and some coffee. Well, it is probably closer to a little less than half a cup of coffee and a little more than a half a cup of milk. The only exception is when I make coffee with condensed milk. In this case, I would usually have a cup of coffee and a large spoonful (or two) of condensed milk. Since the holidays are still a few weeks away, I wanted to make some minty coffee to curb my cravings for the peppermint mocha latte. Today, I made two cups of mint coffee served with fresh mint and sweetened condensed milk for Kevin and I. I also finally used the fancy coffee cups that my brother and sister-in-law gifted Kevin and I for the holidays in 2016. The coffee definitely hit the spot for me and will hold me over until winter rolls around. Once winter is here, I will be tempted to indulge in peppermint mocha lattes.
Mint Coffee:
· 2 cups freshly brewed coffee
· 2-4 tablespoons sweetened condensed milk
· Fresh mint leaves from two sprigs of mint, plus additional two sprigs for serving
Directions:
1) In a sturdy glass cup, muddle the mint with a spoon. Add a tablespoon or two of sweetened condensed milk. Add in the coffee and stir until combined. Serve with another sprig of fresh mint.
Takeaways: As another alternative to the fresh mint coffee, I sometimes add in a candy cane or mint candies into a hot cup of coffee. If fresh mint is available, I usually use the fresh mint. You can also add a squeeze of chocolate syrup to turn the mint coffee into a mint chocolate coffee.