3 tablespoons powdered baking cocoa
3 tablespoons warm water
1 1/2 tablespoons peppermint syrup
4 ounces espresso
12 ounces steamed milk (I like the Fat Free)
Whipped cream
Red sugar crystals
Mix together 3 tablespoons of warm water with 3 tablespoons of baking cocoa until you have a syrup. Pour into an extra large 16 ounce coffee mug or split between 2 standard coffee mugs. Add espresso to 16 ounce mug or half of espresso between two 8 ounce mugs. Add Peppermint syrup, splitting amount in half if using 2 mugs. Steam milk and add to remainder of cup, once again splitting in half if using 2 cups. Garnish with whipped cream and a few pinches of sugar crystals before serving.
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