This Peppermint Mocha Eggnog is a cozy twist on a classic holiday drink.
It’s creamy, rich, and has just the right touch of peppermint and chocolate to make it feel festive.
Think of it as a hug in a mug — but with a fun coffee shop vibe.
If you’ve ever had a peppermint mocha or traditional eggnog, this is the best of both worlds.
Whether you’re sipping it warm by the fire or serving it chilled at a holiday get-together, it just works.
Why I Love This Recipe
This one brings me back to winter nights when I’d make a batch of eggnog from scratch, but always thought — why not mix in some of my favorite flavors? The peppermint mocha combo gives it just the right balance of rich and refreshing. I made this once for a holiday game night with friends and they couldn’t stop asking for the recipe.
- The chocolate and peppermint flavors give it café vibes
- You can serve it warm or chilled — super flexible
- Makes any night feel like a holiday celebration
- It’s easy to batch for a group or just for yourself
- Looks so pretty with toppings — always impresses
Makes: 4 servings
Total Time: 25 minutes
What You’ll Need
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chips (semi-sweet)
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- Optional toppings: whipped cream, crushed peppermint candies, chocolate syrup
Pro Tips
- Don’t boil the milk — heat it gently to avoid curdling the eggs
- Temper the egg yolks slowly so they don’t scramble
- For stronger coffee flavor, use 1 full teaspoon espresso powder
- Use a fine mesh strainer to keep it silky smooth
- Chill it fully if serving cold — it thickens nicely
Tools You’ll Need
- Medium saucepan
- Mixing bowls
- Whisk
- Wooden spoon
- Mesh strainer
- Ladle
- Measuring cups and spoons
- Clear glass mugs (optional for serving)
Substitutions and Variations
- Use almond milk or oat milk for a dairy-free version
- Skip the coffee powder if you don’t want a mocha flavor
- Add a splash of bourbon or rum for an adult twist
- Use white chocolate chips for a lighter version
- Add a pinch of cinnamon for a warm spice kick
Make Ahead Tips
- You can make the base up to 2 days ahead and store in the fridge
- Whisk before serving — it may thicken slightly as it chills
- Great served warm or cold depending on your vibe
Recipe + Instructions
Step 1: Heat Milk and Cream
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream over medium heat. Warm it until small bubbles form around the edges — don’t let it boil.
Step 2: Whisk Egg Yolks and Sugar
While the milk heats, whisk 4 egg yolks with 1/3 cup granulated sugar in a mixing bowl until it’s thick and pale yellow.
Step 3: Temper the Eggs
Slowly pour a ladle of the hot milk into the egg yolk mixture while whisking constantly. Then pour the tempered egg yolks back into the saucepan.
Step 4: Cook the Mixture
Cook over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5–7 minutes). Don’t let it boil.
Step 5: Add Chocolate and Flavor
Remove from heat. Whisk in 1/4 cup cocoa powder, 1/2 cup chocolate chips, 1/2 teaspoon espresso powder, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vanilla extract until smooth and melted.
Step 6: Strain and Serve
Pour the mixture through a mesh strainer into a clean bowl or pitcher. Serve warm in mugs or chill for later. Top with whipped cream, crushed peppermint, and a drizzle of chocolate syrup if you like.
Leftovers and Storage
Store leftovers in the fridge in a sealed jar or pitcher for up to 3 days. Give it a good whisk or shake before serving again. Reheat gently if you want it warm — don’t boil it.
Why This Recipe Works (Quick Science)
Egg yolks thicken the drink naturally through gentle cooking, giving you that classic eggnog creaminess without needing cornstarch. The chocolate chips and cocoa powder add richness, while the peppermint extract gives that fresh, minty edge. The espresso powder boosts the chocolate flavor without tasting like coffee.
Common Mistakes
- Boiling the mixture – It can scramble the eggs. Keep it to a gentle heat.
- Not tempering eggs – Pouring in the hot milk too fast will cook the yolks too quickly.
- Skipping the strainer – This step keeps the texture super smooth.
- Using too much peppermint – A little goes a long way.
What to Serve With
- Gingerbread cookies
- Chocolate biscotti
- Cinnamon rolls
- Holiday shortbread
- A charcuterie board for a festive snack pairing
FAQ
Can I make this without eggs?
You can try an eggless eggnog recipe using cornstarch as a thickener, but the texture will be different.
Can I spike this drink?
Yes! Add 1 to 2 ounces of rum, bourbon, or peppermint schnapps.
Can I make it dairy-free?
Use full-fat oat milk and coconut cream for the creamiest results.
Can I serve this cold?
Absolutely. Just chill it for a few hours and give it a whisk before serving.
Can I double the recipe?
Yes — it doubles well. Just use a larger saucepan and stir constantly.
Enjoy making this recipe and let me know how it turned out! Drop a comment with your favorite way to serve it or any questions you have — I’d love to hear how it went for you.
