This Peppermint Mocha is cozy, creamy, and tastes like winter in a mug. You get the deep flavor of chocolate, the bold kick of coffee, and just the right amount of cool peppermint to wake everything up. It’s the kind of drink that makes you pause after the first sip—and it only takes 10 minutes to make.
Why I Love This Recipe
I made this one cold afternoon when I was craving something festive but didn’t want to go out. It turned out way better than anything I’ve bought at a coffee shop—no weird syrups or overly sweet stuff. Just real ingredients and the perfect balance of rich and minty.
- Chocolate + coffee = always a win
- The peppermint makes it feel special, like a holiday treat
- You only need one small piece of peppermint candy
- It’s so quick to make
- Great hot or iced
Servings & Cook Time
Makes: 1 peppermint mocha
Time: 10 minutes
What You’ll Need
- ¾ cup milk (whole or oat milk works best)
- 1 tablespoon cocoa powder
- 1 tablespoon granulated sugar
- ¼ cup strong brewed coffee or 1 shot espresso
- ¼ teaspoon peppermint extract
- 1 tablespoon chocolate syrup (plus more for topping)
- 2 tablespoons whipped cream (optional)
- 1 peppermint candy, crushed (or about ½ tsp crushed peppermint pieces)
Tools You’ll Need
- Small saucepan
- Spoon
- Milk frother or whisk
- Mug
- Small strainer (optional if needed)
Pro Tips
- Don’t use too much peppermint extract—it’s strong
- Whisk the cocoa well so it dissolves smoothly
- Crushed candy on top melts into the whipped cream—so good
- Froth your milk for a creamier texture
- Want it sweeter? Add a bit more sugar or syrup
Substitutions & Variations
- Use dark chocolate chips instead of cocoa powder
- Swap peppermint extract for a few drops of mint syrup
- Use non-dairy milk like almond, oat, or soy
- Add a pinch of cinnamon or nutmeg for a holiday twist
- Make it iced by chilling the coffee and using cold milk over ice
Make Ahead Tips
- Brew the coffee ahead of time and store it in the fridge
- Mix the cocoa, sugar, and peppermint as a base and refrigerate up to 2 days
Let’s Make It
Step 1: Warm the Milk with Cocoa and Sugar
In a small saucepan over low heat, add ¾ cup milk, 1 tablespoon cocoa powder, and 1 tablespoon sugar. Whisk until smooth and warm (don’t boil).
Step 2: Add Peppermint and Chocolate Syrup
Stir in ¼ teaspoon peppermint extract and 1 tablespoon chocolate syrup. Whisk until glossy and well combined.
Step 3: Add Coffee
Pour in ¼ cup strong brewed coffee and stir gently to combine.
Step 4: Froth and Pour
Froth the mocha mixture using a whisk or frother until slightly foamy. Pour into a clear glass mug.
Step 5: Add Toppings
Top with 2 tablespoons whipped cream, a drizzle of chocolate syrup, and a sprinkle of crushed peppermint candy.
Leftovers & Storage
- Best served fresh
- You can store the base (without toppings) in the fridge for 1–2 days
- Reheat gently and top just before serving
Macros (Estimated Per Serving)
Calories: 220
Protein: 5g
Fat: 8g
Carbs: 32g
Sugar: 26g
Why This Recipe Works (Quick Science)
- Cocoa dissolves best in warm milk, creating a rich base
- Peppermint extract is strong, so just a little gives a big flavor
- Whipped cream on top traps heat and slowly melts into the mocha
- Crushed candy melts slightly, infusing more mint into each sip
Common Mistakes
- Using too much peppermint – It gets overpowering fast
- Not mixing cocoa well – You’ll get clumps
- Boiling the milk – Makes it lose the smooth texture
- Skipping the stir after adding coffee – Can cause uneven flavor
What to Serve With
- Chocolate chip cookies
- Shortbread
- Candy cane biscotti
- A slice of chocolate cake
FAQ
Can I use hot chocolate mix instead of cocoa powder?
Yes, just skip the sugar and cocoa powder and adjust to taste.
Can I make this without coffee?
Totally—it becomes a peppermint hot chocolate.
Is it good iced?
Yes! Chill the mocha base and pour over ice with cold milk.
Final Thoughts
This Peppermint Mocha is rich, cozy, and has the perfect cool finish. It’s like a warm hug with a peppermint kick. Try it once, and you’ll probably be making it all winter. When you do, let me know how it went and what you paired it with!
