If you love iced coffee drinks but want something with a refreshing twist, you’ve gotta try this Mint Mocha Chill.
It’s smooth, chocolatey, cool, and minty—basically a coffee shop treat you can make in minutes at home.
I started making this one summer when I had leftover brewed coffee in the fridge, and now it’s a year-round favorite.
Super easy, and seriously hits the spot!
What You’ll Need
- 1 cup cold brewed coffee
- ¾ cup milk (any kind you like)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar (or more to taste)
- ⅛ teaspoon peppermint extract (a little goes a long way!)
- 1½ cups ice cubes
- Optional: whipped cream + fresh mint for topping
Why I Love This Recipe
This drink reminds me of those fancy coffee shop treats, but better because:
- You control the sweetness and strength
- It’s super refreshing on hot days
- The minty-chocolate combo tastes like a peppermint patty in drink form
- It takes less than 5 minutes!
Servings & Time
Serves: 1 large or 2 small
Time: 5 minutes total
Why This Recipe Works (Quick Science)
- Brewed coffee brings in bold flavor without the need for espresso.
- Cocoa powder adds real chocolate depth that melts perfectly when blended.
- Peppermint extract is super strong, so just a tiny bit wakes up the whole drink.
- Ice blending changes the texture—it makes everything smooth and creamy like a frappe.
Meal Plan Ideas
Pair it with:
- A breakfast sandwich or avocado toast in the morning
- An afternoon snack like a brownie or granola bar
- A light salad if you’re going for brunch vibes
Common Mistakes
- Too much mint extract. It overpowers fast—start with just a tiny splash.
- Using hot coffee. Always let it chill first so the drink doesn’t melt too fast.
- Not blending enough. Blend until totally smooth or the cocoa won’t dissolve right.
What to Serve With
- Chocolate chip muffins
- Fresh fruit like strawberries or orange slices
- Shortbread cookies (especially mint or chocolate ones)
Tools You’ll Need
- Blender
- Measuring cups and spoons
- Glass for serving
- Straw or spoon (optional)
Substitutions and Variations
- Use almond milk, oat milk, or coconut milk to make it dairy-free
- Add a scoop of vanilla protein powder to make it more filling
- Skip the sugar and use maple syrup or honey instead
Make Ahead Tips
You can brew your coffee the night before and keep it in the fridge, ready to go in the morning.
Instructions
1. Add coffee, milk, cocoa powder, sugar, and peppermint extract to blender
2. Add ice cubes
3. Blend until smooth and frothy
4. Pour into glass and top with whipped cream and mint if using
Leftovers and Storage
Not great for saving—this one’s best enjoyed right after blending. If you need to save it, store in the fridge and give it a good shake or re-blend with fresh ice before serving.
FAQ
Q: Can I use hot coffee?
A: Not for this one! Hot coffee will melt the ice too fast and mess up the texture.
Q: Is peppermint extract the same as mint extract?
A: Peppermint is a bit stronger and more classic for mocha drinks. Mint extract will work, but the flavor might be a little more “spearminty.”
Q: Can I skip the sugar?
A: Yep! You can use honey, maple syrup, or a sweetener you like. Taste and adjust.
Let’s Wrap It Up
This Mint Mocha Chill is quick, creamy, and just the right combo of chocolate and mint. Once you try it, you’ll want to make it all the time—no coffee shop trip needed. If you make it, leave a comment below and let me know how it turned out or what twist you added. I love hearing from you!
