Peppermint Mocha

Peppermint Mocha

Nov. 19, 2010 | Food Management

Source:

Ingredients & Directions
12 fl. Oz.	16 fl. Oz.	20 fl. Oz.
3 pumps (.75 fl. Oz.) 3 pumps (1.5 fl. Oz.) 1 shot Fill to ¼” below rim.	4 pumps (1 fl. Oz.) 4 pumps (2 fl. Oz.) 2 shots	5 pumps (1.25 fl. Oz.) 5 pumps (2.5 fl. Oz.) 2 shots	Fontana^® Peppermint Syrup Fontana^™ Premium Bittersweet Mocha Sauce Espresso Steamed Milk (Whipped Cream)
Method • Pump syrup and sauce into serving cup. • Pull espresso shot into serving cup and stir well. • Steam milk while pulling shot. • Pour milk to within ¼” from top of cup. • Add whipped cream. • Garnish as desired.