Chocolate-Peppermint Coffee
5 Min(s)
5 Min(s) Prep
The chocolate syrup and peppermint give this hot coffee its awesome flavor and aroma. Now to give it festive flair—serve with candy canes!
What You Need
Select All
4 servings
Original recipe yields 4 servings
3/4 cup milk
1/4 cup chocolate syrup
2 Tbsp. sugar
1/2 tsp. peppermint extract
4 small candy canes
Let's Make It
1
Cook coffee, milk, chocolate syrup and sugar in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
2
Stir in extract.
3
Pour into 4 mugs. Add candy cane to each mug.
Kitchen Tips
Tip 1
Substitute
Prepare using your favorite variety of MAXWELL HOUSE Coffee.
Tip 2
How to Store Ground Coffee
Air causes ground coffee to become stale, so keep your coffee stored in an airtight container in your refrigerator or freezer. Maximum refrigerated storage time is 10 days. Do not allow coffee container to stand at room temperature or the container will condense moisture vapor from the air and the coffee will deteriorate faster. For longer storage, store coffee in the freezer for up to 6 months. No need to thaw--you can use directly from the freezer when brewing. Return container to freezer immediately after use.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol less than 5mg
2%
Sodium 45mg
2%
Total Carbohydrates 32g
12%
Dietary Fiber 0g
0%
Sugars 26g
52%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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