There’s nothing cozier than a Peppermint Mocha! It’s chocolatey, minty, and gives you all those holiday vibes, no matter the time of year. It’s like a warm cup of cheer!
The best part? You don’t need to wait in line at a coffee shop—you can make this delicious drink at home in just a few minutes.
Let’s do it!
What You’ll Need:
- 1 shot (about 1 oz) of espresso or 1/2 cup strong brewed coffee
- 1 cup milk (dairy or plant-based)
- 1 tablespoon cocoa powder or chocolate syrup (plus extra for drizzling)
- 1-2 teaspoons peppermint syrup or extract (start small, a little goes a long way!)
- 1 tablespoon sugar or sweetener (optional, adjust to taste)
- Whipped cream (optional, but highly recommended!)
- Crushed candy canes or peppermint candies (optional, for garnish)
Pro Tips:
- Start with a small amount of peppermint syrup or extract—too much can overpower the drink!
- For a super creamy mocha, use whole milk or barista-style oat milk.
- No peppermint syrup? Make your own by mixing sugar, water, and a few drops of peppermint extract!
Tools You’ll Need:
- Espresso machine or coffee maker
- Small saucepan or microwave (to heat the milk)
- Whisk or frother
- Mug for serving
Substitutions & Variations:
- No espresso? Use 1/2 cup of strong brewed coffee instead.
- Dairy-free? Use almond, oat, or coconut milk for a plant-based version.
- Want it iced? Skip heating the milk and pour everything over ice!
Make Ahead Tips:
You can prep a small batch of chocolate-peppermint syrup ahead of time (mix cocoa, peppermint, and sugar with water) and keep it in the fridge for up to a week.
How to Make a Peppermint Mocha:
1. Brew the Coffee
Brew 1 shot of espresso or 1/2 cup of strong coffee and pour it into your mug.
2. Heat the Milk
In a small saucepan or microwave, heat 1 cup of milk until warm (but not boiling).
3. Mix the Flavors
Stir 1 tablespoon cocoa powder (or chocolate syrup), 1-2 teaspoons peppermint syrup or extract, and 1 tablespoon sugar (if using) into the warm milk. Whisk until smooth.
4. Froth the Milk (Optional)
Use a frother or whisk to create creamy foam in the milk.
5. Combine
Pour the milk mixture over the coffee in your mug, stirring gently to combine.
6. Top and Serve
Add whipped cream, drizzle with chocolate syrup, and sprinkle crushed candy canes on top. Serve immediately and enjoy!
Leftovers & Storage:
This drink is best enjoyed fresh, but leftover chocolate-peppermint syrup can be stored in the fridge for up to 1 week.
Conclusion:
And there you have it—a warm, chocolatey, minty Peppermint Mocha that feels like a little holiday celebration in a mug! It’s so easy to make and tastes like a café-quality drink. Try it out and let me know how you liked it—did you add your own twist? Drop a comment below, I’d love to hear! 🎄☕🍫
