This recipe comes from www.madincrafts.com . This is for all of you that miss those chocolate mochas from Starbuck's, after the holidays are over. Enjoy! Starbucks Peppermint Mocha Knockoff (with Homemade Chocolate Mint Syrup) Do you remember how I told you I was going to share a yummy way to use up my herb garden mint ? Time to make good on that promise. If you have ever grown mint, you know that it is an “aggressive grower” A.K.A. even Jess can’t kill it. Despite my brown thumb, my chocolate mint plant has been producing like crazy, so I needed to find a good way to put it to use. What better way than to make some yummy chocolate-chocolate mint syrup? For the recipe, you will need about 30 mint leaves. I didn’t actually count mine out, but I am pretty sure I had a good 3 dozen. Rinse them and pat them dry with a paper towel. Next, rip the leaves into small pieces. Rip, don’t cut. You want to bruise and beat up the lea
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