Chocolate mint coffee: the over 18 version

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. 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.

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…

To make a mug of this lovely coffee drink, pour 3/4 cup of strong coffee into a mug. Stir in about 4 tablespoonfuls of chocolate syrup (I used Hershey’s) and 4 tablespoonfuls of white creme de menthe. No sugar is needed as the chocolate and creme de menthe will provide all the sweetness that the coffee needs. 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.

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.

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