A white chocolate mocha is definitely my coffee shop drink of choice. I have heard whispers off this festive flavoured twist on secret menus for a while now, but I have never dared stray from my usual order to try it myself. I have used peppermint cordial here instead of essence, after a disaster with an out of date bottle, but if you want to use essence, I would reduce the quantity to half a teaspoon.
Makes one mocha.
For the mocha:
1 mug of milk
30g white chocolate, broken into chunks
1 1/2 teaspoons peppermint cordial
1 teaspoon instant coffee
To serve (optional):
1/2 teaspoon cocoa powder, sifted
1 candy cane
Heat the milk, coffee and peppermint cordial on the hob, on a medium heat, until the milk just starts to bubble (make sure you stir well so that everything is combined).
Remove the milk mixture from the heat and leave to cool slightly, for around 30 seconds (because the white chocolate is very sensitive to heat).
Place the white chocolate into a large heat-proof bowl.
Pour the milk over the chocolate and stir well until all the white chocolate has melted and everything is well combined.
Pour the mocha into a mug and enjoy!