This Peppermint Spiked Coffee is perfect for the festive season! Mint, chocolate, coffee, cream and candy - what's not to love? This can be served hot in winter, or you can serve over ice in summer.
Ingredients
- 5-Parts Freshly brewed black coffee
- 2-Part Top Shelf Crème de Menthe (pre-mixed)
- 2-Part Top Shelf Crème de Cacao (pre-mixed)
- 1-Part Heavy cream
- Whipped cream (for serving)
- Crushed candy cane
- Ice - for cold version
Directions
- If serving hot, combine the coffee, Crème de Menthe and Crème de Cacao in a large saucepan. Heat on medium-low until hot. Take off heat and stir in heavy cream.
- If serving cold, combine the coffee, Crème de Menthe, Crème de Cacao, and heavy cream in a shaker with ice and shake well.
- Adjust the liqueurs to taste if needed.
- Pour into your preferred glass and top with whipped cream then sprinkle over crushed up candy cane.
How To Distil
- Looking to learn How To Distil your very own homemade spirits to make this recipe, then we have you covered!
