Peppermint Mochas for Fuss Pots

It's that time of year where everything is candy cane scented and flavored: ice cream, chocolate, cookies, coffee.  I can't resist, myself.  But instead of popping into a corner coffee pit stop, I mix 'em at home.  I must confess, this is not the recipe for people who are only awake enough to push a button.

Brew your espresso or coffee.  In your coffee mug mix two teaspoons sugar with one teaspoon Barry cocoa (more or less sugar, to taste, of course).  Heat and froth 1/3 cup of milk.
Add coffee. Add 1/8 of a teaspoon of peppermint extract  (a drop or two, any more and it becomes medicinal). Mix in the milk to your desired proportion of liquid and froth.  Turn on the Christmas carols and skip reading the paper this morning.