There’s something about that first sip of a hot peppermint mocha that just feels like the holidays gave you a hug.
It’s warm, chocolatey, with just the right cool hint of peppermint — a total cozy-in-a-cup moment.
I make this every winter when the air gets crisp, and honestly, it beats any coffee shop version.
It’s rich without being too sweet, and the combo of cocoa and espresso gives you a little boost and a lot of comfort.
What You’ll Need
- 1 cup whole milk
- 1/2 cup brewed espresso or strong coffee
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 2 tablespoons semi-sweet chocolate chips (melted)
- Whipped cream, for topping
- 1 tablespoon crushed peppermint candies, for garnish
- 1 teaspoon chocolate syrup, for garnish
Pro Tips
- Heat your milk gently — don’t boil it! It can scald fast.
- Always add peppermint extract last; it’s strong and you don’t want to overdo it.
- For extra chocolate flavor, use real chocolate chips instead of just cocoa powder.
- Crush your peppermint candies just before serving to keep them crisp.
- Brew the espresso or coffee ahead so it’s ready when you need it.
Tools Required
- Small saucepan
- Whisk
- Measuring spoons
- Measuring cup
- Mug
- Spoon
Substitutions and Variations
- Swap whole milk for oat, almond, or soy milk if dairy-free
- Use dark chocolate chips for a richer mocha
- Try maple syrup instead of sugar for a twist
- Skip the espresso and just use hot cocoa for a caffeine-free version
- Add a dash of cinnamon or nutmeg for extra warmth
Make Ahead Tips
- Brew your espresso or coffee and refrigerate it the night before
- Crush your peppermint candies in advance and store in an airtight container
- Melt chocolate chips and keep in a sealed container in the fridge for up to 3 days — reheat gently when ready to use
Servings and Cook Time
Servings: 1 mug
Cook Time: 10 minutes
Why I Love This Recipe
This peppermint mocha is pure comfort in a cup. I started making it when I wanted a homemade version of the $6 coffee shop treat that didn’t taste like syrup. Over the years, I’ve tweaked the balance of chocolate, coffee, and mint until it was just right.
- It’s creamy and rich without being overly sweet
- It uses real chocolate for deeper flavor
- It’s quick enough for a weekday treat
- You can make it with things you probably already have
Why This Recipe Works (Quick Science)
The combination of cocoa powder and melted chocolate gives this mocha a layered chocolate flavor — the cocoa adds richness while the chocolate chips add body and smoothness. Milk proteins balance the bitterness of espresso, and peppermint extract needs only a few drops to bring that cool, refreshing note without overpowering the drink.
Common Mistakes
- Boiling the milk — it can curdle or burn
- Adding too much peppermint extract — it turns bitter fast
- Not mixing the cocoa and sugar well — it can clump
- Using too much chocolate — it makes the mocha overly thick
What to Serve With
- Buttery shortbread cookies
- A slice of chocolate peppermint loaf cake
- Toasted marshmallow on a skewer for dunking
- Warm cinnamon rolls or scones
FAQ
Can I make this without espresso?
Yes! You can use strong brewed coffee or even decaf if you prefer.
Can I microwave the milk instead of using a saucepan?
Sure, just watch it closely and whisk well to keep it smooth.
Is peppermint extract the same as mint extract?
Nope — peppermint is stronger and cooler in flavor. Use it for the classic taste.
Can I make a big batch?
Yes, just scale up the ingredients and keep warm in a small pot or thermos.
Step-by-Step Recipe & Images
Step 1: Heat the Milk
Add 1 cup whole milk to a small saucepan over medium heat. Warm it gently — do not let it boil.
Step 2: Add Cocoa Powder and Sugar
Whisk in 2 tablespoons unsweetened cocoa powder and 2 tablespoons sugar until fully dissolved and smooth.
Step 3: Stir in Melted Chocolate
Add 2 tablespoons melted semi-sweet chocolate chips and whisk until the mixture is thick and glossy.
Step 4: Add Espresso
Pour in 1/2 cup brewed espresso (or strong coffee) and stir to combine.
Step 5: Add Extracts
Turn off the heat and stir in 1/4 teaspoon peppermint extract and 1/4 teaspoon vanilla extract.
Step 6: Pour and Garnish
Pour the mocha into a mug. Top with whipped cream, a drizzle of chocolate syrup, and 1 tablespoon crushed peppermint candies.
Leftovers and Storage
This mocha is best fresh, but you can store the base (before adding whipped cream and garnishes) in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. Don’t reboil. Garnish just before serving.
Conclusion
This homemade hot peppermint mocha is a warm hug in a mug. It’s quick, cozy, and so satisfying — the perfect way to treat yourself on a chilly day. If you make it, let me know how it turned out! Leave a comment below with your thoughts or any questions — I love hearing from you.
