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Peppermint mocha topped with marshmallows and candy canes

Peppermint Mocha

A homemade peppermint mocha with real melted chocolate and a little peppermint, topped with whipped cream and crushed candy cane.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 mocha
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup very strong coffee 80 ml, or 2 shots espresso
  • 1 cup milk 240 ml
  • 1 oz dark or semisweet chocolate 28 g, chopped, or 2 tbsp chocolate sauce
  • 1 tbsp sugar optional, to taste
  • 1/8 to 1/4 tsp peppermint extract start small
  • whipped cream and crushed candy cane for topping

Method
 

  1. 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.
  2. Take the pan off the heat and stir in 1/8 teaspoon peppermint extract. Taste and add a drop more if you like.
  3. Froth the chocolate milk with a handheld frother or whisk vigorously until foamy.
  4. Pour the coffee into a mug, add the peppermint chocolate milk and top with whipped cream and crushed candy cane.

Notes

Go easy on peppermint extract. It is very strong; too much tastes like toothpaste. A crushed candy cane melted into the milk is a gentler option.
Kid-friendly: skip the coffee for a peppermint hot chocolate.