Prep: 10 Minutes
Serves:1 (easy double recipe for more)
1 cup espresso; brewed (we use starbucks roast)
1/3 cup half and half
1 drop peppermint syrup
1 candy cane; crushed
2 candy cane; garnish
1teaspoon vanilla simple syrup
2 tablespoons ghirardelli’s chocolate sauce
1 fl oz. kahula
Brew espresso. Pour it into a shaker with ice. Add in peppermint syrup, kahula, and half and half. Shake well.
Brush vanilla simple syrup around the edge of the glass. Crush the mini candy cane and place along the rim of the glass.
Squeeze ghriradelli’s chocolate sauce into the glass. Pour in mixture from shaker. Add mini candy canes to the sides of the glass for garnish. Serve cold!