Equal parts sweet and sparkle, the Johnny Weir is our winter homage to the ever-popular holiday mint mocha with some added flair. Our make-at-home version is elevated with fresh mint and cocoa powder, and when combined with easy-to-make coffee concentrate and warmed milk, it’s poised for a podium finish!

What You Need

For the Mint Chocolate Powder:

• 3/4 oz package fresh mint, stems removed
• 1 cup sugar
• 1 cup cocoa powder

For the Drink:

• ¾ cup coffee concentrate
• 1 tablespoon of mint chocolate powder
• ½ cup hot milk (or milk alternative)

How To Make It

Make the Chocolate Mint Powder:

1. Wash mint well and discard any tough stems or blemished leaves.
2. Add mint and sugar to the bowl of a food processor. Run until mint is pulverized and sugar has taken on a green hue.
3. Add cocoa powder to food processor bowl and pulse a few times until combined. Place in a resealable container and refrigerate. It will keep for up to 2 weeks.

Make the Coffee Concentrate:

1. Brew coffee as you normally (any brewing method) would with half the amount of water. If using a pour-over or auto-drip machine, grind the coffee slightly finer if possible.

Build the Johnny Weir

1. In a 10 oz mug, add 1 heaping tablespoon mint chocolate powder (or more to taste) and just enough coffee concentrate to cover. Stir until dissolved.
2. Fill mug halfway with coffee concentrate and halfway with hot milk (you can use more or less coffee to your taste). Top with whipped cream and crushed chocolate cookies.
3. If desired, add up to 1.5 oz brandy or 1 oz creme de cacao before you add the hot milk and stir to combine.