It’s our favorite time of year for making warm espresso drinks! Here’s one of our holiday favorites, peppermint mocha!
Crushed Candy Cane
Hot Chocolate Mix
- Coat the rim of a 16oz mug with honey, then sprinkle crushed candy cane along the rim.
- In the mug, combine 3 Tbsp hot chocolate powder with 3 Tbsp warm water and stir.
- Attach the double espresso adapter ring and large water tank from the Barista Kit to your Nanopresso. Fill the large filter basket with ground coffee (we suggest Starbucks® Pepperment mocha ground coffee) and tamp hard. ��Pump the double espresso into the mug.
- Froth milk. Scoop off the foam and add to the drink.
- Garnish with whipped cream and crushed candy cane crystals.