Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
INGREDIENTS
3 tablespoons powdered baking cocoa (I used Ghirardelli-sweet ground chocolate and cocoa powder)
3 tablespoons warm water
1 1⁄2 tablespoons peppermint syrup
4 ounces espresso (see note below on how to make if you are unfamiliar)
12 ounces steamed milk (I use Fat Free)
whipped cream
red sugar crystals
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