Candy Cane White Mocha

A festive holiday mocha that pairs Wolf Ember Candy Cane coffee with creamy white chocolate and milk. The coffee already brings the peppermint character, so the recipe keeps the added flavors simple and lets the seasonal blend do the work.

Ingredients

• 1 cup strongly brewed Wolf Ember Candy Cane coffee
• 1/2 cup milk of choice
• 2 tablespoons white chocolate chips or 1 1/2 tablespoons white chocolate sauce
• 1/4 teaspoon vanilla extract
• Optional: whipped cream
• Optional: crushed candy cane for garnish

Step-by-step instructions

1. Brew the coffee.
Brew 1 cup of Wolf Ember Candy Cane coffee a little stronger than usual so the coffee and peppermint notes stay noticeable after the milk and white chocolate are added.

2. Warm the milk.
Heat the milk in a small saucepan over low to medium heat until steaming but not boiling.

3. Melt in the white chocolate.
Add the white chocolate chips or sauce to the warm milk and stir until completely smooth. Stir in the vanilla extract.

4. Froth the milk.
Use a handheld frother, whisk, or French press to create a light layer of foam.

5. Build the mocha.
Pour the hot Candy Cane coffee into a mug, then slowly add the white chocolate milk. Spoon the foam over the top.

6. Finish and serve.
Top with whipped cream if desired. For a festive finish, add a very light sprinkle of crushed candy cane just before serving.

Iced version

Let the brewed Candy Cane coffee cool completely. Melt the white chocolate into a few tablespoons of warm milk first, then stir in the remaining cold milk and vanilla. Fill a glass with ice, pour in the coffee, add the white chocolate milk, and stir well. Top with cold foam or whipped cream if desired.

Wolf Ember tip

Because Candy Cane coffee already carries the peppermint flavor, taste the drink before adding any extra mint. The goal is a creamy white mocha with a clean candy-cane finish, not a drink where peppermint overwhelms the coffee.