1/3 c Ground coffee 1 ts Chocolate extract 1/2 ts Mint extract 1/4 ts Vanilla extract Place coffee in a blender or food processor. In a cup, combine extracts. WIth processor running, add exracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings
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Let’s make a peppermint white chocolate mocha.
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!
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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.
Assembly: -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
Enjoy!
Mint Chocolate Latte☕️ #coffee #youtubeshorts #asmr
How to: MONIN Mint Hot Chocolate
1 Minutes Recipes | Mint Chocolate Latte
????????????????????’???? ????????????????: Mint Chocolate Latte INGREDIENTS 2 tea bags of Numi Moroccan Mint tea 2 tsp. fair trade sugar 6 oz milk (of your choice) 1 tbs. dark chocolate sauce whipped cream to top (optional) fresh mint to garnish (optional)
INSTRUCTIONS 1. In your favourite 12-ounce mug, brew two tea bags of Numi Moroccan Mint tea using 6 ounces of water, steeping for 5 minutes. Remove tea bags. 2. Add 2 teaspoons of sugar and one tablespoon of your favourite dark chocolate sauce. Stir to blend well. 3. Heat 6 ounces of your preferred milk and pour into tea, stir or froth or blend until incorporated. 4. Top with whip cream and garnish with spring if mint and a drizzle of chocolate sauce. 5. Enjoy with your current read.
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CHOCOLATE OVERLOAD: MINT CHOCOLATE & STRAWBERRY CHOCOLATE WITH PANNA COTTA
1oz = 30ml
RECIPES: Mint Chocolate Overload 16oz Dark Chocolate (unsweetened) 3 scoops or 3 tbsp Hot Water to dissolve 60ml Half&Half 60ml (you may also use milk syrup if you would like it to be sweeter Fresh Milk 60ml Mint Syrup 20ml Panna Cotta sinker
Strawberry Chocolate Overload 22oz Dark Chocolate (unsweetened) 4 scoops or 4 tbsp Hot Water to dissolve 75ml Half&Half 75ml (you may also use milk syrup if you would like it to be sweeter Fresh Milk 60ml Strawberry Puree or Syrup 30ml Panna Cotta sinker
????For shot glass ????For measuring cups ???? For Unsweetened Dark Chocolate powder
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Lots of love from Chao! ???????????????????????????????????????????? ???? #chaoph #chaocoffeeandtea #ticedcocoa #darkchocolate #mintchocolate #strawberrychocolate