Cocoa Mint Latte
From the Rishi Kitchen
||simple syrup, plain or flavored, optional
||cocoa mint milk
Add espresso (and syrup, if using) to a 12-ounce cup; stir to combine. Top with steamed cocoa mint milk.
Add espresso to a 16-ounce cup 50% filled with ice.
Combine milk and syrup to a cocktail shaker with ice. Shake to chill & foam.
Strain over iced espresso.
Cocoa Mint Milk
||Rishi Cocoa Mint herbal blend
||filtered water at 200°F
Combine herbal blend and hot water in a 32-ounce jar; infuse for 1 minute & add milk.
Secure tightly and shake to combine.
Refrigerate 8 to 12 hours. Strain fully.
Use for hot or cold drinks.