Spike It: Boozy Peppermint-White Chocolate Iced Mocha
Peppermint-white chocolate mochas ruined my life. But in the best way possible!
See, I never used to like coffee. I didn’t have any desire to try to drink it as a kid or through high school. When I went to college, I once got some sort of a sugary mocha frozen drink, which made me break into a cold caffeine sweat in the middle of class. I decided to never drink it again. The problem was, as I got older, I wanted to like coffee. I wanted to be the cool kid who could meet friends at coffee shops and actually, well, drink coffee — not get hot chocolate.
So, one holiday season, I started getting a small peppermint-white chocolate mocha, and I actually enjoyed it. It became my gateway to what could now be considered a caffeine addiction. But, of course, it’s a good addiction. Right?
Back in the day, I wanted my coffee — especially iced coffee — to taste like ice cream. The thing is, I lean way more toward iced coffee than toward a hot cup. I don’t like my hot coffee sweet, but I do love my iced coffee sweet.
And this mocha that I made for you today — not only is it sweet, but it’s boozy, too! Win, win. This would be such a fun afternoon holiday treat while you finish trimming the tree. It would even be a delicious dessert if you use decaf espresso. And since it is the holiday season, it may even make a lovely Christmas morning treat. Just sayin’.
Boozy Peppermint-White Chocolate Iced Mocha
Serves 1 (easily multiplied)
2 shots brewed espresso
1 ounce coffee liqueur
1 ounce white chocolate liqueur
1/2 ounce peppermint Schnapps
6 ounces milk
Whipped cream for topping
Crushed candy canes for topping
Fill a tall glass with ice.
Pour the espresso shots over the ice. Stir in the coffee liqueur, the white chocolate liqueur and the peppermint Schnapps. Pour the milk over top and stir. Top with whipped cream and crushed candy canes. Serve immediately!
Note: I find that this is sweet enough for me with the coffee and white chocolate liqueurs, but if you’d like it sweeter, stir a teaspoon or two of sugar into your espresso.