Peppermint Mocha

Looking for a warm and comforting beverage that perfectly captures the spirit of the holidays? This homemade Peppermint Mocha is your answer! Combining rich chocolate, invigorating peppermint, and smooth coffee, this drink is a delightful treat for chilly evenings or a festive morning pick-me-up. It’s easy to make at home and tastes even better than the coffee shop version. This peppermint mocha recipe is a holiday favorite.
I’ve always loved the combination of chocolate and peppermint, especially during the holiday season. There’s something so comforting and festive about it. This homemade version is my go-to for a cozy treat, and I’m excited to share it with you. This easy peppermint mocha is perfect for any occasion.
How to Make It
We start by brewing strong coffee or espresso. This forms the base of our mocha.
Next, we make the chocolate syrup. You can use store-bought chocolate syrup, or you can make your own by combining cocoa powder, sugar, and water.
We then combine the hot coffee, chocolate syrup, and peppermint extract in a mug.
The milk is then steamed or heated. You can use a milk frother, a stovetop, or a microwave to heat the milk.
The steamed milk is then poured into the mug, and the drink is topped with whipped cream and a sprinkle of crushed peppermint candies or cocoa powder.
Make Ahead Method
The chocolate syrup can be made ahead of time and stored in the refrigerator for up to a week. You can also brew the coffee ahead and reheat it gently before making the mocha. However, the assembled mocha is best enjoyed fresh.
Pro Tips
- Use good quality coffee or espresso: This will greatly enhance the flavor of your mocha.
- Use whole milk or a milk alternative with a high fat content: This will create a richer and creamier drink.
- Don’t add too much peppermint extract: Peppermint extract is very potent, so start with a small amount and add more to taste.
- Use real whipped cream: This adds a luxurious touch to the drink.
- Garnish with crushed peppermint candies or cocoa powder: This adds a festive touch.
Storage
Storing Leftover Components:
- Chocolate Syrup: Store leftover chocolate syrup in an airtight container in the refrigerator for up to a week.
- Brewed Coffee: Store leftover brewed coffee in an airtight container in the refrigerator for up to 3-4 days.
The assembled mocha is best consumed immediately and is not recommended for storage.

Tools For This Recipe
- Coffee maker or espresso machine
- Mugs
- Small saucepan (for homemade chocolate syrup)
- Whisk
- Measuring cups and spoons
- Milk frother (optional)
FAQs!
- Can I use a different type of milk? Yes, you can use any type of milk or milk alternative you prefer.
- Can I use peppermint syrup instead of peppermint extract? Yes, you can, but you may need to adjust the amount depending on the strength of the syrup.
- Can I make this iced? Yes, you can make an iced peppermint mocha by combining cold coffee, chocolate syrup, peppermint extract, and cold milk over ice.
Peppermint Mocha
Ingredients
- 1 cup hot brewed coffee or 2 shots espresso
- 2 tablespoons chocolate syrup store-bought or homemade
- 1/4 teaspoon peppermint extract
- 1/2 cup steamed milk or milk alternative
- Whipped cream for topping
- Crushed peppermint candies or cocoa powder for garnish
Instructions
Brew Coffee/Espresso:
- Brew your coffee or prepare your espresso. Pour it into a mug.
Combine Ingredients:
- Add the chocolate syrup and peppermint extract to the mug with the coffee. Stir well to combine.
Steam Milk:
- Steam or heat your milk until hot. You can use a milk frother, heat it on the stovetop in a saucepan, or microwave it in short bursts, being careful not to boil it.
Assemble Mocha:
- Pour the steamed milk into the mug with the coffee mixture.
Top and Garnish:
- Top with whipped cream and sprinkle with crushed peppermint candies or cocoa powder. Serve immediately and enjoy!