A peppermint mocha is a mocha (coffee, chocolate and steamed milk) with a cool hit of peppermint. Making it at home with real melted chocolate gives you a richer, less syrupy drink, and you control how minty it gets.
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The chocolate
Chopped dark or semisweet chocolate melts into milk for a silky, café-style mocha. Chocolate sauce works in a pinch. Cocoa powder alone tastes thinner, so add a little sugar if you use it.
Peppermint: less is more
Peppermint extract is very concentrated. Start with 1/8 teaspoon, taste and add a drop at a time. For a softer mint flavor, melt a crushed candy cane into the milk instead.
Variations
- White chocolate peppermint mocha: swap in white chocolate and skip the sugar.
- Iced: cool the chocolate milk and pour over ice with cold brew.
- Kid version: skip the coffee for peppermint hot chocolate.
FAQ
What’s the difference between a mocha and a latte?
A mocha is a latte with chocolate added.
Can I make it without an espresso machine?
Yes, any strong coffee works. See our French press guide for a rich, full-bodied base.
Peppermint Mocha
Ingredients
Method
- Warm the milk in a small saucepan over medium-low heat. Add the chopped chocolate and sugar and whisk until melted and smooth. Do not let it boil.
- Take the pan off the heat and stir in 1/8 teaspoon peppermint extract. Taste and add a drop more if you like.
- Froth the chocolate milk with a handheld frother or whisk vigorously until foamy.
- Pour the coffee into a mug, add the peppermint chocolate milk and top with whipped cream and crushed candy cane.
Notes
🍩 Something sweet on the side? Our sister site Blue Bear Donuts has baked apple cider donuts, mini donuts and an easy donut glaze.
