A decadent cocoa-concoction of Chocolate Peppermint Pu-erh, cocoa powder and a healthy dollop of homemade peppermint whipped cream. Finished with chocolate shavings, one sip and you'll be transported to the tippy top of the Matterhorn.
Chocolate Peppermint Pu-erh Alpine Cocoa
Ingredients
- 3 sachets Chocolate Peppermint Pu-erh
- 1/2 oz 100% pure maple syrup
- 2% milk (or alternative milk of choice)
- 2 tsp Holy Kakow powder (or chocolate powder of your choice)
- Homemade peppermint whipped cream*
- Chocolate shavings for garnish
Directions
- Bring spring or freshly drawn filtered water to a boil.
- Pour 125 ml water over 3 sachets of Chocolate Peppermint Pu-erh and steep 5 minutes in an 8 oz mug.
- Discard sachets.
- Add maple syrup and Holy Kakow powder to tea concentrate. Stir to combine.
- Top tea mixture with freshly steamed milk.
- Finish with
homemade peppermint whipped cream. - Garnish with chocolate shavings.
- Enjoy.
*Peppermint Whipped Cream
Ingredients (Makes enough for 8 cocoas)
- 2 cups heavy cream
- 1 1/2 oz simple syrup
- 1 tsp Peppermint Leaves loose botanical
- 4 drops Chocolate Peppermint Pu-erh tincture**
Directions
- Combine all ingredients to a large bowl and whip with a hand mixer until medium peaks are formed.
**Chocolate Peppermint Pu-erh Tincture
Ingredients
- 20g or 9 sachets Chocolate Peppermint Pu-erh
- 4 oz neutral spirit (we suggest vodka)
Directions
- Add 20 grams of Chocolate Peppermint Pu-erh (nine sachets) to 4 oz of a neutral
spirit. Steep covered overnight and strain in the morning.