Ingredients
- 2 oz espresso
- 1 oz simple syrup, plain or flavored, optional
- 6 oz cocoa mint milk
Preparation
- Hot - Add espresso (and syrup, if using) to a 12-ounce cup; stir to combine. Top with steamed cocoa mint milk.
- Iced - Add espresso to a 16-ounce cup 50% filled with ice. Combine milk and syrup to a cocktail shaker with ice. Shake to chill & foam. Strain over iced espresso.
Cocoa Mint Milk
- 3 Tbsp Rishi Cocoa Mint herbal blend
- 3 oz filtered water at 200°F
- 20 oz whole milk
Cocoa Mint Milk
- Combine herbal blend and hot water in a 32-ounce jar; infuse for 1 minute & add milk.
- Secure tightly and shake to combine.
- Refrigerate 8 to 12 hours. Strain fully.
- Use for hot or cold drinks.