Peppermint Mocha Breve Recipe

Peppermint Mocha Breve Recipe. My absolute favorite and super simple and healthy peppermint mocha coffee breve recipe! Better than starbucks!

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Ever feel like you just need to change up your coffee a tad?

I am one to drink the exact same drink every single morning until one day I’m suddenly tired of it, and it’s time to switch it up. Sometimes the switching it up even just means I use a different mug. But having some super easy and delicious add-in’s is a great way to bring some variety in.

I drink my all time favorite breve every morning. We go out and milk Lois the family cow. I bring the milk inside and strain it. I put all the jars in the refrigerator. Then I get some cream out from the day before that’s settled to the top of the milk, and I make my coffee.

Peppermint Mocha Breve Recipe

• Cream
• Whole milk
• Maple syrup
• Raw cacao powder
• Peppermint essential oil
• Espresso

I’ve adjusted my breve recipe just a little since my last blog post about it. I add a little more cream and a little splash of whole milk as well so I can use the steamer on the espresso machine to make it warm and frothy. It makes the whole drink bigger and foamier.

So first you are going to turn on your espresso machine so it can be warming up.

Pour a little cream in your cup, maybe 1/8 of a cup if I had to guess. And a little splash of milk, not much at all, but it helps it all to froth up better.

Pour in the amount of maple syrup you usually take in your coffee. I like to froth it with the syrup and other ingredients in to combine them even better.

Add 1/4 tsp of raw cacao powder and 1 drop of peppermint essential oil. The peppermint is strong so be careful not to let too much drip out. I use a little handheld frother super quick for this next part because the steamer on the espresso machine doesn’t always combine the cacao powder super well and it can leave chunks. So I like to break it up a bit first, which a handheld frother does perfectly, but this is a totally optional step.

Turn the steamer on to let out the beginning water stream, then place it in the cream mixture. Let it steam until it’s to the temperature you want (I go by how the outside of the mug feels to my fingers), and the milk has at least doubled volume with foam.

Wipe off the steamer and flip the machine over to espresso brewing. I let it brew about 4 or 5 oz of coffee.

Pour the coffee immediately in the frothed cream and stir slightly.

Taste to see if it needs any more maple syrup.

And enjoy!

You’ll be shocked at how much this tastes like a peppermint mocha from a coffee shop with just adding two small and super simple ingredients!

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