Today is National Peppermint Latte Day. Now here is a day that makes sense to me. After all, we all need that pick-me-up of a good dose of caffeine. And Candy Canes abound this time of year.
There is a town not far from here that is like taking a giant step back in time. The town was founded in 1850. Today it gives visitors a taste of the way it once was on the frontier. You can visit a working blacksmith’s shop, take a wagon ride or even watch Candy Canes made at the candy store. You can even get some chestnuts roasted on an open fire. I love this place, especially at the holidays.
Here’s to a simple life that once was, to simple pleasures and a strong sense of community. And a good cup of Peppermint Latte!
Peppermint Latte (per Cup)
1 cup Brewed Coffee, Strong
2 Regular Size Candy Canes, Finely Crushed
1/2 cup Whole Milk
1/2 teaspoon Vanilla Extract
Whipped Cream, optional
Candy Cane Stir Stick, optional
For Peppermint Mocha Latte:
1 teaspoons Unsweetened Cocoa
Brew coffee extra strong or make a double shot of espresso.
Break up candy cane. Place in a food processor with a blade, spice or coffee grinder. Pulse several times for a fine crush that is not quite a powder.
In a small microwave safe bowl, combine milk and crushed candy canes. Heat for 45 seconds. Stir. Heat for 45 more seconds or until hot. Stir until smooth.
Pour coffee in a mug. Pour in milk mixture.
Top with whipped cream and serve with a candy cane stir stick.