In a saucepan, make the simple syrup by combining Splenda Sweet Minis, water, and mint.

Place over medium heat. Stir until all of the tablets have dissolved and let this softly simmer for about 3 minutes.

Strain mint from the syrup and place the syrup in a container (this step can be done in advance).

Makes about 60 ml syrup, enough for approximately 2 servings, depending on your preferred taste.

Heat cocoa powder, 1 teaspoon of Splenda Granulated and 1/4 milk in a small saucepan over medium heat until cocoa powder, dissolves when stirred.

Remove from heat and stir in espresso and peppermint syrup, as much as you desire.

Pour into a large mug or glass.

Steam the remaining milk (using a frother) and add to the espresso mixture.

Garnish with a tablespoon of light whipped cream.