this is a variation of the irish cream recipe i posted last year. obviously with a new baby on the way i will refrain from sipping irish cream in my coffee this holiday season. instead i plan to see how many bottles of this dreamy concoction i can knock back before january...here is the recipe ::
peppermint mocha
2 TBSP instant coffee or espresso powder
2 TBSP chocolate syrup
1 tsp vanilla extract
2 cups whipping cream (one pint)
1 can sweetened condensed milk
3/4- 1 cup peppermint flavored syrup
blend, pour into clean bottles, and add liberally to your favorite brewed coffee. i like to use the flavored syrup empties to bottle it up. this will last 2-3 weeks stored in the refrigerator, but come on, who is going to let this sit around that long?! calorically speaking, this stuff is every bit as evil as the store bought flavored creamers, however, this sweet indulgence can be made without a single drop of high fructose corn syrup, depending on what kind of chocolate syrup you use.
i couldn't resist making cute little labels for my new love. smaller bottles of peppermint mocha would make great gifts, paired with a bag of coffee beans and some biscotti.
