Mini chocolate chips or chocolate shavingoptional for garnish
Instructions
Make the chocolate peppermint cold foam. Add the heavy cream, 1 tablespoon whole milk, peppermint syrup, and cocoa powder to a small glass or mason jar. Use a milk frother to froth the mixture, about 15-30 seconds. Set aside.
Brew your espresso into a tall glass, then stir in the white chocolate sauce. Stir in the ¾ cup milk, then top with ice.
Pour the chocolate peppermint cold foam over the iced white mocha, then garnish with mini chocolate chips or chocolate shavings if desired. Drink up!