.White Chocolate Mocha with Mint and Honey Cream

2 tablespoons honey
2 ½ cups whipped cream
2 cups milk
1 cup white chocolate chips
1 cup espresso coffee
1 teaspoon peppermint extract
Crushed peppermints (optional garnish)

• Add the milk and 2 cups of the whipped cream into a medium-sized saucepan and heat over high heat. 
• Bring to a boil. 
• Add the white chocolate chips and one tablespoon of the honey. 
• Turn heat down to medium-low and add the coffee and the peppermint extract. 
• Cook for another 5 minutes.
• For the honey cream, add ½ cup of the whipped cream and 1 tablespoon of honey into a small bowl 
• Mix using an electric mixer. 
• Keep beating until peaks form when you lift the beater. 
• Pour the white chocolate mocha into mugs 
• Top with the honey cream. 
• Garnish with crushed mints.

Yields 4 servings

Recipe: Hispanic Kitchen