2 oz organic espresso

2 oz organic chocolate syrup

4 oz steamed organic milk

Dollop of organic whipped cream

Make sure your chocolate syrup is at room temperature. Prepare 2 oz espresso (which on most espresso machines typically equals 2 “shots”). If you do not have a home espresso machine, a “mocha” style stove-top espresso pot will do, but increase the amount to 3 oz. as mocha-style espresso is not as concentrated.

Steam the milk to approximately 165°. If you want more foam keep the tip of the steam wand just below the surface. For less foam, submerge the wand further into the milk.  (You may alternatively heat your milk in a saucepan.) Pour the syrup into a mug, then add the espresso, and then the hot milk. Top with a dollop of organic whipped cream (optional).

1 oz peppermint syrup

2 shots organic espresso

8 oz steamed organic whole milk

1 Miniature Candy cane

Put the syrup into the bottom of a cup. Prepare two shots of the espresso, steam the whole milk. Pour the espresso into the cup, then add dollops of the steamed milk and foam to taste. Garnish with miniature candy cane.