for the mint syrup
1 1/2 cups water
1 1/2 cups sugar
1 bunch fresh mint leaves OR 1 teaspoon peppermint extract (or a combination of both)
for the mocha
3/4 cup milk
1 ounce unsweetened chocolate bar or baking bar (not cocoa powder)
1/2 cup espresso or strongly brewed coffee
whipped cream
crushed candy canes
Bring the water to a low boil. Add the sugar and stir until dissolved. Add the mint or peppermint extract and steep for 10-15 minutes (heat off or on low) until the syrup has good flavor to it. Remove the mint leaves and store in the refrigerator for future peppermint mochas.
Heat the milk and unsweetened chocolate together until melted (could be in the microwave or on the stovetop).
Add the milk mixture to a glass jar. Put a cap on the jar and wrap with a towel (the metal lid will get hot). Shake until foamy.
Pour the milk mixture into a mug. Stir in the coffee and 2-3 tablespoons of mint syrup. Top with whipped cream and candy cane pieces.
