I used to be kind of in love with Starbucks.  Back when it was the next best thing to move into my relatively small city, my middle-school self thought it was a bit magical.  “Adults with jobs go there and get fancy coffee.”  It was a symbol of sophistication and maturity when I was surrounded by my fellow 6th and 7th graders with no apparent aspirations than to go out with each other.

Higher quality and convenience, with lower cost, waste and fuss.

Now, though, it’s a different story.  I’m more environmentally and value conscious, and while the appeal of Starbucks hasn’t completely worn off, I much prefer to do it myself.  The sparkling magic of the ready-made commercial brand got replaced with the romance of bespoke craftsmanship — by making my own peppermint mochas at home, I get exactly what I want, exactly when I want it, with nothing but the best ingredients.

Here’s what you need to do it yourself:

• Regular coffee — either single or double-strength
• Milk of your choice
• Cocoa powder
• Mint syrup
• Optional: whipped cream, sprinkles, candy cane, or chocolate stick
• The secret ingredients: dash of salt, and drop of good vanilla

Contrary to popular belief, you don’t need an espresso maker.  For a cappuccino, it would be a different story, but this is a mint mocha.  You’re adding so much stuff that it doesn’t matter that much.  I used to work in an Italian-style cafe as a barista, and I know from customer feedback that people like mint mochas because it’s like a peppermint hot chocolate with a hint of coffee!

So, you can use regular coffee made in your coffee maker, as I do, or “double strength” coffee — just use half the water.  If you do like a stronger coffee flavor, you can even use instant coffee.  It tastes great in these kinds of drinks!

Then, use the highest quality of milk — organic milk, even — heated on your stove, with real cocoa powder (not Hershey’s, but Green & Black or other high grade) and mint syrup.  Torani is usually available in liquor stores or places like World Market.  Whisk it to make sure there are no cocoa lumps.

This will get you a good-tasting drink, but to really taste like the pro stuff, you need two additional ingredients: a dash of salt, and a drop of vanilla.

Why the salt and vanilla?

As my chef brother could tell you, these are both flavor enhancers.  Few people will actually notice them, but they will create a more harmonious blend — a lot like adding musk and vanilla to perfumes in small quantities.  When I make my hot chocolate with salt and vanilla for my mom, a hot chocolate connoisseur, she even admits it’s better than Starbucks.

Finish it off.

What’s a holiday drink without the whipped cream, sprinkles, candy cane, or chocolate stick?  While you can use those canned whipped creams like Reddi-Whip, you can also get a reusable pro setup with a whipped cream dispenser and nitrous cartridges.  I like to make my own because they’re more eco-friendly, and because the premade stuff is always too sweet for me.

Sprinkles may seem like overkill for making your drink at home, but it’s the finishing touches that add the magic.  It’s simple to keep a stainless sprinkle jar full of red sugar, cocoa, chocolate, or whatever you like on top.

Remember, it’s a treat, so don’t skimp.

One additional tip — don’t use skim milk unless you really like it.  It’s a treat, not a diet drink, and the higher-fat milk will make your mint mocha much more enjoyable.  In Starbucks and many other coffee bars, the default milk is whole! The richness of the milk is a major factor in the enjoyment of commercially-prepared coffee drinks.

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