Where you able to snag one of Starbucks' BOGO drinks this weekend? On Saturday while I was out, I stopped by (the line was long) and got myself a Peppermint Mocha and a Caramel Brulée (which, by the way, bugs me because Caramel in French is a masculine noun, not feminine, so it should be Caramel Brulé, not Brulée . . . but that's another story :). I drank the Peppermint Mocha and put the Caramel Brulée in the fridge for the next day. OH.YUM! I think I liked the drink better chilled! Anywho . . .
This morning I was in the mood for dipping some of my buttered toasted homemade bread in either hot chocolate or coffee. Before you think me unsophisticated, this is a very French thing to do. Every morning for breakfast, my French grandmother would get herself a bowl (yes bowl) of coffee, slice up some day-old french bread, butter it, and dip it in her coffee. As a young girl visiting her during the summer, I would do the same, except I'd do it with chocolate milk . . . and when I got older, with café au lait (half coffee, half milk). Ah, the memories.
Anyway, this morning I wanted to dunk my bread in something yummy . . . I saw something on top of my fridge and was inspired to make my version of Starbucks' Peppermint Mocha. Here's what I used:
1 mug of strong coffee
1 peppermint herbal tea bag (that's what I saw on the top of my fridge) or peppermint extract
1 package of hot cocoa
Milk to taste
Whipped cream (which we never buy, but happened to have from some previous thingy)
And this was the delicious result:
Now I understand that not everyone has peppermint tea bags or peppermint extract around their house. You can make a Mocha Latte instead! I happen to have both because Celestial Seasonings tea bags often go on sale and with the common $1 off coupons in the paper, it makes for cheap winter hot drinks. And I make candy cane fudge every year . . . thus the extract. Hmmm, that sounds good. Maybe I'll have to post that recipe later!