INGREDIENTS
•
Peppermint White Chocolate Syrup*
•
8 1/4 ounces (1 cup) heavy cream
•
3 1/2 ounces (1/2 cup) granulated sugar
•
4 ounces white chocolate, finely chopped
•
1/4 teaspoon peppermint extract
•
Peppermint White Chocolate Mocha
•
4 1/4 ounces (1/2 cup) milk**
•
2 tablespoons peppermint white chocolate syrup***
•
double shot of espresso (or about 5 ounces strongly-brewed coffee)
•
whipped cream, for topping, optional****
•
chopped/crushed peppermint candy, for sprinkling, optional