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  • 3/4 cup Milk

  • 1 ounce Unsweetened chocolate
  • 1 shot Espresso
  • 2 tablespoons C&H® Turbinado Cane Sugar
  • ¼ teaspoon Pure peppermint extract
  • 2 tablespoon Whipped cream
  • Crushed peppermint candy canes, as garnish

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Prep Time: 10 minutes / Yields: 1 drink
Step 1

In a small saucepan, combine the milk and chocolate. Bring mixture to a simmer. Stir occasionally until the chocolate is completely melted.

Step 2

Pour one shot of espresso in a cup. Add the sugar and peppermint extract. Pour the chocolate-milk mixture and stir. Top with whipped cream and crushed peppermint candy canes.

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