Let’s make a peppermint white chocolate mocha.

Coffee Drinks
Hi everyone. Welcome to the chaos of Morgan During The Holidays™

Enjoy this quick drink recipe and here are all the details that I probably missed in the video!

Also, buy my newly released coffee in collaboration with Wrecking Ball Coffee at https://morgandrinkscoffee.com/

Mint simple syrup:
-1:1 ratio of cane sugar to water
-Approximately 1 cup of fresh mint leaves
Heat water and sugar on stove until sugar is mostly dissolved, add mint leaves and stir until wilted. Turn off heat and set aside for 10-15 minutes to steep. Remove mint leaves and transfer syrup to a jar to cool.

White chocolate sauce:
-1/2 cup half & half
-8oz white chocolate, in small pieces
Heat half & half in stove until just under a summer. Turn down heat and add chocolate pieces, stirring quickly until fully melted. Take off heat and transfer to a storage container to cool.

Mint whipped cream:
-However much heavy whipping cream that your heart desires.
-80-100 grams of mint simple syrup
Whip until forms stiff peaks.

-20 grams mint simple syrup
-20 grams white chocolate sauce
-Double shot of espresso
-Steamed milk of choice
-Spoonful of whipped cream
-Crushed candy cane as a garnish


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