2cupsstrong brewed mocha coffee*may use regular coffee
crushed peppermintscandy canes, or holiday sprinkles
1cupheavy whipping cream
Add milk, Torani Dark Chocolate Sauce, and Torani Peppermint Syrup to a medium saucepan and heat over medium heat until milk begins to steam—do not boil. Add brewed coffee and pour into cups. If desired, use a milk frother to blow steam through the milk and incorporate air bubbles into it.
Top each drink with fresh whipped cream and drizzle with more dark chocolate sauce. Garnish with crushed candy canes or peppermints, if desired.
Place metal mixing bowl and beaters in the freezer for 15-20 minutes—very important!
Add heavy whipping cream and sugar to chilled bowl and beat on high until stiff peaks form. Add vanilla and whisk just until incorporated. May chill in refrigerator until ready to use (up to 8 hours). Whisk again before serving.
For a single serving: Heat 1 cup milk with 2 tablespoons Torani Dark Chocolate Sauce and 1 tablespoon Torani Peppermint Syrup. Add ½ cup strong brewed coffee and froth, if desired.** To use a whipped cream dispenser with chargers, follow instructions provided with the dispenser.