1/4 cup whole milk
1 ounce crème de menthe liqueur
1 tablespoon chocolate syrup
5 ounces of Melitta Colombian Supreme coffee
chocolate syrup for garnish
In a small saucepan over medium heat, warm the milk until it just begins to steam.
Add the crème de menthe and the chocolate syrup to the warm milk and stir to combine.
Pour the warm milk into a large 12-ounce mug.
Brew a 5-ounce cup of Melitta Colombian Supreme coffee.
Stir and garnish with a swirl of chocolate syrup.