Pink Spice White Mocha 🌹💗🍫 Contrary to their name, pink peppercorns aren’t *actually* a peppercorn. The bright pink dried berries from the Peruvian pepper tree have a similar flavor to black peppercorn, but brighter, fruitier, and less intense. The perfect ingredient for a coffee creation! Our Seattle team incorporated pink peppercorns for a simple, delicious, and elegant twist on the classic white mocha. If you enjoyed it at our October Shift Drink event, save this post to make the Pink Spice White Mocha at home 👇 Pink Mocha Sauce yields 7 drinks Ingredients: - 4 ounces white chocolate, chopped - 4 ounces oat milk - 1 tsp ground pink peppercorns, plus a little more for garnish - 1⁄4 tsp ground cinnamon, plus a little more for garnish - Double shot of espresso, we recommend Iridescent - 5 ounces oat milk for the drink Instructions: 1. Combine oat milk with the ground pink peppercorns and cinnamon, and heat in the microwave or on the stovetop until just below a boil. Set aside and allow to steep. 2. Place the chopped white chocolate in a microwave safe bowl and microwave for 30 second intervals, stirring between each interval, until the chocolate is melted and smooth. Alternatively, the chocolate can be melted over a double boiler. Stir in the oat milk and spice mixture until smooth and incorporated. 3. Strain the sauce through a fine mesh strainer to remove any large spice bits, and transfer to a small pitcher or squeeze bottle. 4. Pour 30 grams of the pink mocha sauce into a mug. 5. Add a double shot of espresso to the pink mocha sauce and stir to combine. 6. Steam about 5 oz oat milk and pour into the espresso and mocha mixture. 7. Dust the top of your mug with remaining ground pink peppercorns and cinnamon. 8. Enjoy!