Ingredients
Instructions
- In a medium saucepan, heat and stir the milk until hot but not boiling.
- Stir in the creme de menthe syrup or peppermint schnapps.
- Whisk to make frothy.
- Divide espresso between 2 large cups.
- Divide milk between the 2 cups.
- If desired, sweeten with sugar or Splenda.
- Top individual servings with whipped topping and stir with a peppermint stick.
- Serve immediately.