That red cup. You know the one. The one that truly signals the start of the holiday season. Ok maybe for you it’s getting a Christmas tree or hearing the first few bars of Mariah Carey singing, but for me the Christmas season starts when that Starbucks holiday cup comes out. Yep, that’s me, basic as can be & not ashamed in the least. The only problem is that diabetic sugar kick it provides. So to keep our insulin levels in line let’s make this healthier version of a Candy Cane Latte & save the $7 for our own Secret Santa gift to ourselves.
You know what goes great with a candy cane latte? A cookie. Maybe two? Check out the recipe for the Peppermint Mocha Crinkle Cookies for an extra special afternoon treat or dessert-like start to the day.
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Candy Cane Latte
Ingredients
- 1 cup coffee (or 2 espresso shots)
- 1/3 cup non-dairy milk of choice
- 1 tsp cocoa powder plus more for garnish
- 2 drops peppermint extract, divided
- added sweetener to taste optional
- crushed candy cane optional garnish
Instructions
- In a small sauce pan warm up the milk & 1 drop of peppermint extract. Remove from heat & froth the milk using your preferred milk frothing method.
- Make the coffee or espresso.
- Place the cocoa powder & 1 drop of peppermint extract in your favorite mug. Add the coffee & stir well. Top off with the frothed milk. Garnish with candy cane & cocoa powder.*sweeten as needed
