Peppermint Mocha Recipe

Peppermint Mocha is my go-to drink during the colder months when I want something sweet, comforting, and a little festive.

I love making it at home because it tastes just like the coffee shop version but without the long line or extra sugar.

The combination of chocolate, espresso, and peppermint is cozy, bright, and indulgent without being over the top. It’s perfect for a quiet morning or an afternoon pick-me-up.

Behind the Recipe

I created this recipe one winter afternoon when I had a sudden craving for peppermint chocolate. Instead of heading out, I decided to experiment at home. Using simple ingredients like cocoa, espresso, and peppermint extract, I was able to craft a drink that’s creamy, chocolatey, and lightly minty. It quickly became a staple whenever I wanted something festive and quick.

Recipe Origin or Trivia

The peppermint mocha has its roots in seasonal coffee drinks that became popular in the late 20th century. Combining chocolate, coffee, and mint creates a flavor profile that’s both refreshing and comforting. It’s especially popular during the winter holidays.

Why You’ll Love This Recipe

• Creamy and chocolatey with a hint of peppermint
• Quick and easy to make at home
• Can be adjusted for sweetness and strength
• Kid-friendly without espresso
• Cozy, festive flavor perfect for winter
• Ready in under 10 minutes
• Can be made dairy-free with plant-based milk

Chef’s Pro Tips

• Warm the milk slowly to avoid scalding.
• Use freshly brewed espresso or strong coffee for the best flavor.
• Add peppermint extract gradually—it’s potent.
• Top with whipped cream and a drizzle of chocolate for extra indulgence.
• Stir well so the chocolate and peppermint blend evenly.

Kitchen Tools You’ll Need

1. Small saucepan
2. Whisk
3. Measuring spoons
4. Coffee maker or espresso machine
5. Mug

Ingredients in This Recipe

1. Milk (1 cup): Dairy or non-dairy; forms a creamy base.
2. Brewed Espresso or Strong Coffee (½ cup): Provides the coffee kick.
3. Cocoa Powder (1 tablespoon): Adds chocolate depth.
4. Sugar (1–2 teaspoons, optional): Sweetens the drink to taste.
5. Peppermint Extract (¼ teaspoon): Gives a refreshing mint flavor.
6. Whipped Cream (optional): For topping.
7. Chocolate Shavings or Syrup (optional): Adds extra chocolatey richness.

Ingredient Substitutions

• Use almond, oat, or soy milk instead of dairy.
• Use hot chocolate powder in place of cocoa for a sweeter version.
• Candy cane crushed for garnish instead of chocolate shavings.
• Adjust peppermint to taste or use peppermint syrup.

Ingredient Spotlight

• Peppermint Extract: A little goes a long way—it brings that classic winter flavor without overwhelming the chocolate.
• Espresso: Provides depth and warmth, balancing the sweetness of the chocolate.

Peppermint Mocha

This peppermint mocha combines the bold richness of brewed coffee with the smooth creaminess of heated milk, infused with refreshing peppermint and sweet chocolate syrup. The drink is topped with whipped cream and crushed peppermint candies, creating a festive, visually appealing, and cozy beverage. Its velvety texture and vibrant flavors make it a perfect treat for the holiday season or any chilly morning.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Main Course

Cuisine: Holiday

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 60 ml strong brewed coffee or espresso Freshly brewed for best flavor
• 240 ml milk Whole milk preferred for richness
• 2 drops peppermint extract Start with less, add more if desired
• to taste whipped cream For topping
• crushed peppermint candies peppermint candies For garnish and crunch
• 1 tablespoon 1 cocoa powder
• 1–2 teaspoon sugar

Equipment

• Saucepan
• Espresso machine or coffee maker
• Mug
• Whisk or spoon
• Measuring spoons

Method

 

1. Brew a strong shot of coffee or espresso, filling your mug with about 60 ml of the dark, aromatic brew.
2. Pour the milk into a saucepan and heat over medium-low heat until it begins to steam and becomes warm to the touch, roughly 65°C or 150°F.
3. Add the chocolate syrup and peppermint extract to the warm milk, then whisk or stir vigorously until the mixture is smooth, glossy, and evenly combined.
4. Once the milk mixture is ready, carefully pour it over the brewed coffee in your mug, allowing the rich, peppermint-chocolate aroma to fill the air.
5. Top the beverage generously with whipped cream, creating a fluffy, inviting crown on your mocha.
6. Sprinkle crushed peppermint candies over the whipped cream for a festive crunch and burst of peppermint flavor.
7. Serve immediately while hot, and enjoy the perfect balance of sharp peppermint, rich chocolate, and aromatic coffee.

Notes

Ensure gentle heating of milk to prevent curdling, and adjust peppermint to taste. For a creamier texture, substitute with half-and-half or add a dollop of whipped cream inside the drink before topping.

Make-Ahead & Storage Tips

• Make the chocolate milk base in advance and store in the fridge up to 24 hours.
• Heat gently and add coffee and peppermint just before serving.

How to Serve This Drink

• Serve in a tall mug for slow sipping.
• Top with whipped cream, chocolate drizzle, or crushed candy canes.
• Pair with cookies, biscotti, or a slice of cake for a cozy treat.

Creative Leftover Transformations

• Pour into popsicle molds for frozen peppermint mocha treats.
• Blend with ice for a peppermint mocha frappé.
• Stir into oatmeal for a chocolate-mint breakfast twist.

Additional Tips

• A small pinch of salt enhances the chocolate flavor.
• Adjust peppermint gradually—less is more.
• Use a milk frother for a café-style finish.

Make It a Showstopper

Top with a swirl of whipped cream, a drizzle of chocolate, and crushed peppermint candy on top. Serve on a festive tray with a cinnamon stick for stirring.

Variations to Try

1. White Chocolate Peppermint Mocha: Use white chocolate instead of cocoa powder.
2. Dairy-Free Version: Almond or oat milk with coconut whipped cream.
3. Spiked Version: Add a splash of peppermint schnapps or Irish cream.
4. Mocha Latte: Use double espresso for stronger coffee flavor.
5. Mint Chocolate Chip: Add a few chocolate chips to the mug and stir until melted.

FAQ’s

1. How do I keep it hot longer? Serve in a pre-warmed mug.
2. Can I make it without espresso? Yes, use strong brewed coffee.
3. Can kids have it? Skip the alcohol and keep it peppermint-chocolate only.
4. How much peppermint is too much? Start with ¼ teaspoon; adjust gradually.
5. Can I use instant cocoa? Yes, but taste may be sweeter and less rich.
6. Can I make a big batch? Yes, make the chocolate milk and keep refrigerated; add coffee per serving.
7. Can it be frozen? Not recommended; best served fresh.
8. Is whipped cream necessary? No, but it adds creaminess.
9. Can I use flavored syrup? Yes, peppermint or chocolate syrup works.
10. Can I make it vegan? Yes, use non-dairy milk and whipped topping.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.