Description

When the festive season is in full swing, nothing captures the holiday spirit quite like the combination of rich chocolate and refreshing peppermint. The Starbucks Candy Cane Mocha Frappe and Chocolate Peppermint Brownie are a dynamic duo that bring together the best of holiday flavors

Ingredients

for the Frappe:

1 cup milk (or non-dairy alternative)

1/4 cup chocolate syrup

1/4 cup peppermint syrup

1/2 cup ice cubes

2 tablespoons whipped cream for topping

1 tablespoon crushed candy canes for garnish

1 small peppermint stick

Instructions

Step-by-Step Instructions for the Frappe:

Blend the Frappe:

Combine milk, chocolate syrup, peppermint syrup, and ice cubes in a blender. Blend until frothy.

Prepare the Cup:

Drizzle chocolate syrup along the inside of the cup.

Pour & Garnish:

Pour the frappe into the cup, top with whipped cream, sprinkle crushed candy canes over the top, and place a peppermint stick in the whipped cream.

Add the Pairing:

Pair the frappe with a Chocolate Peppermint Brownie for a chocolatey, minty combo.

Notes

Fresh Ingredients

Use fresh candy canes and high-quality chocolate for the best results.

Adjusting Flavor

For more peppermint flavor, increase the peppermint syrup or extract slightly. To tone it down, balance with more chocolate.

Storage Tips

Store leftover brownies in an airtight container for up to 3 days. The frappe is best enjoyed fresh but can be frozen and re-blended for later.

Make It Ahead

Prepare the brownie batter in advance and store in the fridge for up to a day. Simply bake when ready.