I was wondering how this one was any different from Swiss Mountain, and I realize now it has vanilla too. Duh. I should have also figured out they were slightly different when I added milk and it didn’t taste like thin mints.

This one’s also a bit sweeter on its own because of the shamrock sprinkles, which of course did not fully melt because why would I be so lucky as to have that happen, and thankfully my finger is not still green from infuser cleaning.

This one is creamier than Swiss Mountain, and the creamy notes are definitely boosted by adding milk. Chocolate kind of takes a back seat to the vanilla and the mint, though it’s still there.

I prefer the other one, but this is festive for the time being, and just different enough that if I’m looking for something with less chocolate and more cream, it’d be the right choice.

Preparation
200 °F / 93 °C 3 min, 0 sec

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