Peppermint Mocha

Sure, you could get dressed, spend $4, and make a half-hour run to Starbucks.  Or, you can make this every morning for pennies while you're deciding what to wear.  It's also an excellent after-dinner party drink, easily jazzed up with kahlua, creme de menthe, or chocolate liqueur.  To make it easier for the latter, I'll give the four-serving version.

And for those who have noticed, yes, I am working the peppermint extract overtime this month.  I like mint.

2 C French roast coffee, brewed double-strong, or 4 shots espresso
2 C milk
1/2 C chocolate syrup
1/8 tsp peppermint extract
whipped cream and crushed candy canes for garnish

1.  Once coffee has brewed, add milk directly to coffee pot.  Let sit five minutes for the burner to warm the milk.  Carefully stir in chocolate syrup and peppermint.  If necessary, leave on the burner a few more minutes.

2.  Pour into coffee cups and top with whipped cream and candy cane pieces.  Serve immediately.

Difficulty rating  π