Exact quantities, then the method.
An iced peppermint mocha, the kind of thing you queue for at a Coffee shop, made at home for a fraction of the price. A thick mint hot chocolate base is cooled and poured over ice, then a shot of espresso and cold milk go on top, so you get chocolate, mint and coffee in one tall glass. Pour each layer slowly over the back of a spoon and it sits in neat bands.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Mint Mocha recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-mint-mocha/
Give it a good stir before drinking to bring the layers together.
You'll need
- 4 heaped teaspoons of Islands Mint Hot Chocolate Powder (about 25g)
- 80ml warm whole milk (for the chocolate base)
- 150ml cold whole milk (for the stretch out)
- 30ml shot of freshly pulled espresso, cooled to lukewarm
- 1 tall 400ml glass, chilled in the freezer for ten minutes
- Enough cubed ice (about 250g)
- 1 small saucepan
- 1 small balloon whisk
- 1 wide paper or metal straw
Method
- Chill a tall glass in the freezer.
- Warm the 80ml of milk gently, then whisk in the mint hot chocolate powder until smooth.
- Cool the base down, standing the pan in cold water.
- Pack the glass with ice and pour the cooled mint chocolate base over.
- Slowly pour the cooled espresso over the back of a spoon to layer it on the chocolate.
- Top with the cold milk, again over the back of the spoon.
- Serve with a straw, and stir before drinking.
- Tip: cool the espresso first; a hot shot melts the ice and muddies the layers.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Islands Mint Hot Chocolate Powder, 200g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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