|1/2 oz • Giffard Menthe Pastille|
|1/2 oz • Giffard Vanille de Madagascar|
|1/4 oz • Giffard Sirop d'Orgeat|
|2 tbsp • unsweetened cocoa powder|
|1 cup • whole milk|
|1 pinch • Kosher salt|
Heat milk and orgeat in a heavy bottomed sauce pan on the stove at medium heat. Whisk in the cocoa and salt when the milk just begins to steam. Take the pan off the heat and whisk in the Menthe Pastille, and Vanille de Madagascar. Pour into a heatproof mug and garnish the side of the cup with a miniature candy cane.