The other day my husband and I went to the new Starbucks Reserve store in downtown Lake Forest. One of nine stores across the nation, it was truly a beautiful and cozy place. I had a delicious peppermint mocha and wanted to replicate at home, with a little Baileys of course!
3 tablespoons powdered baking cocoa
3 tablespoons warm water
1 1/2 tablespoons peppermint syrup
4 ounces espresso
12 ounces steamed milk
Whipped cream and candy canes, crushed
2 ounces Baileys (optional)
Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
Add Peppermint syrup.
Steam milk and add to remainder of cup.
Garnish with whipped cream and sugar crystals.