Peppermint Mocha Recipe

I’ve always loved peppermint mocha, but I recently realized how much I crave it when the weather dips below freezing. It’s a drink that balances richness and freshness, like a little burst of winter in a mug. Making it from scratch feels like reclaiming a personal holiday ritual, one that’s simple but meaningful.

Why I keep coming back to this recipe

It’s a small ritual that signals winter’s quiet, cozy hours. The peppermint’s brisk brightness cuts through the cold, while the cocoa comforts like a warm blanket. Every sip feels like a little celebration, a reminder to slow down and savor the season.

Breaking down the ingredients

• Espresso or dark coffee: Provides the bold base flavor; use freshly brewed for the best punch.
• Milk: Creates the creamy texture; whole milk is ideal but almond or oat works.
• Peppermint extract: Gives that cool, invigorating flavor; add sparingly to avoid overpowering.
• Cocoa powder: Adds rich chocolate notes; unsweetened for depth, or Dutch-processed for smoothness.
• Whipped cream & toppings: Finish with a fluffy crown and festive crunch.

Tools and equipment for making peppermint mocha

• Espresso machine or French press: To brew a strong, rich coffee base.
• Small saucepan: To heat the milk gently for frothing and flavoring.
• Whisk: To blend cocoa and peppermint into the milk smoothly.
• Mug: To serve your hot, soothing peppermint mocha.
• Spoon or small spatula: To stir ingredients thoroughly.

Step-by-step to Cozy Peppermint Mocha

Step 1: Start by brewing a strong shot of espresso or dark coffee—about 60 ml (2 oz)—using your preferred method.

Step 2: In a small saucepan, gently heat 250 ml (1 cup) of milk over medium-low heat; do not boil. Add a splash of vanilla extract for depth.

Step 3: Once the milk is steaming and just about to shimmer, stir in a teaspoon of peppermint extract and a tablespoon of cocoa powder. Whisk until smooth and fragrant.

Step 4: Pour the hot coffee into a mug, then add the peppermint mocha mixture. Stir well to combine.

Step 5: Top with whipped cream and a sprinkle of crushed peppermint candies or chocolate shavings for a festive touch.

Homemade Peppermint Mocha

This peppermint mocha blends rich coffee with smooth milk, infused with refreshing peppermint and deep cocoa flavors. The drink is topped with whipped cream and festive toppings, creating a cozy, visually appealing beverage with a luscious, creamy texture and a vibrant, wintery appearance.

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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: Beverages

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 60 ml freshly brewed espresso or dark coffee Strong and bold
• 250 ml milk whole, almond, or oat milk
• 1 teaspoon peppermint extract add sparingly
• 1 tablespoon unsweetened cocoa powder Dutch-processed for smoothness
• to taste whipped cream for topping
• crushed peppermint candies or chocolate shavings for garnish toppings

Equipment

• Espresso machine or French press
• Small saucepan
• Whisk
• Mug
• Spoon or small spatula

Method

 

1. Start by brewing a strong shot of espresso or dark coffee, about 60 ml, using your preferred method. The aroma should be rich and inviting.
2. Pour 250 ml of milk into a small saucepan and gently heat over medium-low. Listen for a gentle simmer and watch for small bubbles forming around the edges, but do not let it boil. The milk should steam and shimmer lightly.
3. Add a splash of vanilla extract if desired, then stir in a teaspoon of peppermint extract and a tablespoon of cocoa powder. Whisk continuously until the mixture is smooth, fragrant, and slightly frothy, about 1-2 minutes.
4. Pour the brewed coffee into your mug, creating a warm, dark base. Carefully add the peppermint mocha mixture over the coffee, then stir thoroughly to combine all flavors evenly.
5. Top your drink generously with whipped cream, creating a fluffy, white crown. Finish by sprinkling crushed peppermint candies or chocolate shavings over the whipped cream for a festive look.
6. Serve immediately and enjoy the cozy, invigorating flavors of your homemade peppermint mocha, perfect for chilly days.

Cooking checkpoints and tips for a perfect peppermint mocha

• Ensure the coffee is brewed strong enough to stand up to the milk and flavorings.
• Heat the milk gently—scalding hot can scorch it, leaving a burnt smell.
• Stir the peppermint and cocoa thoroughly to avoid clumps and ensure even flavor.
• Whipped cream should be fluffy and not melting too quickly; add just before serving.

Common mistakes and how to fix them

• Heating milk too quickly or to boiling.? Use a gentle heat—high heat scorches milk, creating a burnt aroma.
• Clumping of cocoa powder in the milk.? Stir cocoa well to avoid lumps—use a small whisk or fork.
• Overloading the peppermint extract.? Add peppermint gradually—too much can overpower.
• Using over-extracted coffee or too long brewing.? Don’t overbrew coffee—bitter flavors develop.

This peppermint mocha isn’t just a seasonal treat; it’s a quick fix for those mornings when you need a little extra comfort. Its rich chocolate and cool peppermint bring back childhood memories of holiday baking and winter woods. Feel free to tweak the sweetness or add a splash of Bailey’s for grown-up nights. Pour yourself a mug, breathe in that warm, minty aroma, and let the season’s spirit settle in.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.