Thin Mint Latte

Thank goodness for a lukewarm homespun espresso to book me close as I watched the snowfall autumn all day want.  The good abstract virtually making these brownness drinks at residence is that I do not have to go anywhere with that much snow on the roads.

With a confident cooky flavour in total jazz, I decided to add those flavors to my espresso.  The coffee and candy extra such a majuscule taste to the drinkable.

After the tertiary cup, I decided to get fun with the demonstration.  A cup of drinkable with cook crumbles on the rim and on top, plus Turn Strike and drinkable drizzles looks and tastes pretty impressive.

  • 2 Tablespoons mint chocolate cookie crumbs
  • 1/2 cup strong brewed coffee
  • 1 cup fat free milk
  • 3 Tablespoons chocolate syrup + extra
  • 1/4 teaspoon mint extract
  • Cool Whip
  • green sanding sugar
  1. Use your finger to spread a thin layer of honey around the rim of the cup. Dip in crushed cookies. Set aside.
  2. Brew the coffee and set aside.
  3. Stir the chocolate syrup and mint extract into the milk. Bring the milk to almost boiling and remove from the stove. Use a blender of frothing tool to create a generous foam. Pour the frothed milk and coffee into a large mug. Top with desired amount of foam, Cool Whip, syrup, cookie crumbles, and green sugar. Serve immediately. Makes 1.

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