Whatever the reason, I was happy to find them in the pantry with one full sleeve of cookies left. And I did what any normal person would do on a cloudy, rainy Monday afternoon after finding a half box of thin mints.
I ate a handful, took a few more out for my mocha, and put the rest in the freezer – for safe keeping.
I’ve never been a barista. I only make coffee for myself, and this was my first time to ever try making a mocha at home. But I think anytime you add a cookie to your coffee and some green food coloring, it can only turn out great.
Since I don’t have any of those fancy coffee syrups, I made my own “mocha syrup” -
- and then added in some fresh brewed coffee, topped with some steamed fat free milk (which I added green food coloring to – you just can’t see it much in the pictures since it was so overcast) and crumbled in a thin mint.
I think I’m starting to like St. Patrick’s Day.
Thin Mint Mocha
1 Tbsp unsweetened cocoa powder
1/2 Tbsp sugar (use more if you like your coffee on the sweeter side)
1/4 tsp peppermint extract
1 Tbsp water
1 cup freshly brewed coffee
1 cup milk, heated or steamed
1 thin mint cookie, crumbled
In the bottom of a large mug or glass, mix the cocoa powder, sugar, peppermint extract and water until blended.
Pour the hot coffee into the cocoa mixture.
Slowly add your heated or steamed milk to the coffee.