This newer version of my chocolate mint coffee is a hot alcoholic beverage. It has all the elements of the chocolate mint coffee from three years ago with an added punch.
The very first coffee recipe that I posted on this blog is the chocolate mint coffee — plain coffee to which two bars of Andes mint chocolate were dropped and stirred. That was almost three years ago and I have become acquainted with a whole lot of ingredients since.
Before I go to the recipe, please note that the Hello Kitty! mug isn’t mine. It’s Sam’s. Or perhaps, Alex’s. I’m not really sure. I was looking inside the cabinet over the breakfast counter (now a mini-bar) and choosing which mug to use to best show off my latest coffee creation and the frosted Hello Kitty! mug caught my eye. The choice is sort of ironic, I must admit, as this alcoholic version of the chocolate mint coffee is definitely not meant for minors. But, anyway…
- Pour the hot coffee into a mug.
- Stir in the chocolate syrup and white creme de menthe. (No sugar is needed as the chocolate and creme de menthe will provide all the sweetness that the coffee needs.)
- Taste. If you want a sweeter drink, add more chocolate syrup or creme de menthe, or both.
- Top with whipped cream, dust with cocoa powder and serve at once.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
But, wait! Did I say white creme de menthe? But isn’t creme the menthe green? Well, there’s green creme de menthe and white creme de menthe. Although the flavors are similar, unless you want a strangely green-tinted coffee drink, I really suggest you use white creme de menthe.