Recipe by shereen pavlides
for whipped cream:
1 cup cold heavy cream
1/4 cup confectioner sugar
1/2 teaspoon pure vanilla extract
for the peppermint latte:
3/4 cup water
freshly ground espresso coffee beans (1/4 cup ground)
1/2 cup milk
1 peppermint candy cane - broken into tiny pieces
1 tablespoon granulated sugar
chocolate shavings - to garnish
how to make the whipped cream:
In a stand mixer or hand mixer, fitted with whisk attachment(s): whisk cream, confectioner sugar and vanilla extract on medium speed until stiff peaks, about 2 minutes. Can make ahead, 4 hours in advance and place in the refrigerator, in a tight fitted container. You’ll have plenty of whipped cream left over. Will keep in the refrigerator for, about 1 day.
how to make the peppermint latte:
Fill water into the water reservoir of a small or indivdual coffee maker. Add ground coffee into the mesh filter of the coffee maker. Brew the coffee.
Meanwhile, while the coffee is brewing: place milk in a heat-safe pitcher and heat in the microwave on HIGH for 1 minute, to get hot. Pour hot milk into a stand mixer fitted with the whisk attachment and whisk on HIGH to get frothy, about 5 minutes OR use a hand held milk frother and froth the milk in the pitcher until air-rated and frothy.
When the coffee is finished brewing, stir in 3/4 of the candy cane pieces (reserving the remaining to garnish) and sugar until dissolved (the candy cane bits will slowly melt as you drink).
Pour the frothed milk over the coffee. Dollop with a good amount of fresh whipped cream on top.
Garnish with candy cane bits and chocolate shavings.
Makes: 1 drink