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Cozy up with this homemade Peppermint Mocha—a no-bake, quick coffee beverage that blends rich chocolate, refreshing mint, and a warming caffeine kick.
Welcome to my little kitchen corner, where holiday cheer meets your morning routine. This Peppermint Mocha is more than just a drink; it’s a seasonal hug in a mug. When December rolls around, I swap out my plain latte for this festive chocolate-mint magic, inspired by memories of peppermint candy canes and snow-dust mornings. You’ll find it’s surprisingly easy to whip up, customizable for dietary tweaks, and perfect for sharing at holiday gatherings—or savoring solo by the tree.
Why You’ll Love This Recipe
- Ready in under 10 minutes—no espresso machine required.
- Rich chocolate flavor without gritty bits—thanks to a simple cocoa slurry.
- Kid-pleasing mint hint (minus caffeine) with a decaf option.
- Customizable dairy-free swap (almond or oat milk works wonders).
- Perfect for cozy winter mornings or holiday dessert drinks.
- Easily scaled—make one cup or a party-sized batch.
- Whipped cream and crushed candy cane garnish for that Instagram-worthy look.
- Uses pantry staples—no special ingredients hiding in the back of the cupboard.
Ingredients
• 1½ cups whole milk (or almond milk for a dairy-free holiday twist)
• ¾ cup strong brewed coffee or 2 shots espresso (decaf if serving kids)
• 2 tbsp unsweetened cocoa powder (choose Dutch-process cocoa for deeper color)
• 2 tbsp granulated sugar (coconut sugar works, too)
• ¼ tsp pure peppermint extract (start small—you can always add more)
• Pinch of fine sea salt (balances the sweetness)
• Whipped cream, for topping (coconut whipped cream if vegan)
• 2 candy canes, crushed (or peppermint candy pieces)
• 1 oz dark chocolate shavings (optional, for garnish)
Directions
- Heat the milk: In a small saucepan over medium heat, warm the milk until steam rises—avoid boiling. (Tip: Use a thermometer; 160°F is just right.)
- Combine cocoa and sugar: While the milk warms, whisk cocoa powder, sugar, and salt in a mug. This cocoa slurry keeps clumps at bay.
- Add hot coffee: Pour the brewed coffee or espresso into the mug and stir until smooth. Notice how the chocolate and coffee swirl together? That’s your cue.
- Stir in peppermint: Drizzle in the peppermint extract and taste—if it’s too mild, add a tiny fraction more. Peppermint can be punchy, so go slow.
- Froth or whisk: For a frothy top, use a handheld milk frother or whisk vigorously for 10 seconds. You’ll see little bubbles—just the fun froth you want.
- Top and finish: Generously dollop whipped cream, sprinkle crushed candy cane, and shave a bit of dark chocolate on top. Ta-da—holiday magic.
- Sip and enjoy: Grab a cozy throw, find a twinkling light, and let that peppermint mocha warm you from the inside out.
Servings & Timing
• Yield: 2 generous mugs (or 3–4 small cups)
• Prep Time: 5 minutes
• Brew/Froth Time: 5 minutes—total about 10 minutes
Variations
• Peppermint Mocha Frappe: Blend cooled mocha with ice for a chilly variant.
• Vegan Peppermint Mocha: Swap in oat milk and coconut sugar plus dairy-free whipped cream.
• Sugar-Free Version: Use a zero-calorie sweetener like erythritol or stevia blend.
• White Chocolate Twist: Stir in white chocolate chips instead of cocoa powder for a mint-white mocha.
• Spiced Mocha: Add a pinch of cinnamon and nutmeg for a holiday spice blend.
• Peppermint Latte: Omit cocoa powder and double the peppermint extract for pure mint latte bliss.
Storage & Reheating
Store any leftover mocha base (without whipped cream or candy cane) in an airtight container in the fridge for up to 3 days. When you’re ready for round two, gently reheat on the stove over low heat, stirring occasionally—avoid the microwave to keep the texture silky. If you’ve made a big batch, you can freeze it in ice-cube trays and blend cubes with milk for an instant frappe later.
Notes
• I learned that whisking the cocoa and sugar dry first really cuts down on gritty bits—worth that extra step.
• If your peppermint tastes too sharp, a little more salt smooths it out instantly.
• For an ultra-creamy mocha, swap half the milk for heavy cream—it’s indulgent but oh so good for special occasions.
• Crushed candy canes can sink; press some into the whipped cream to show off those festive flecks.
FAQs
Q: Can I use instant coffee instead of espresso?
A: Absolutely—just dissolve 1 heaping teaspoon instant coffee in ¼ cup hot water, then follow the recipe.
Q: How much peppermint extract is too much?
A: More than ½ teaspoon can taste medicinal; start with ¼ teaspoon, taste, and then add a pinch more if needed.
Q: Will this separate if I reheat it?
A: If you heat too quickly, the milk fats might separate—warm slowly over low heat and stir gently to keep it smooth.
Q: Can I make this ahead of time for a party?
A: Yes—prepare the mocha base up to 24 hours early, refrigerate, then reheat and froth just before guests arrive.
Q: What’s the best cocoa powder for flavor?
A: Dutch-process cocoa has a mellow, rounded flavor, while natural cocoa is tangier—choose based on your chocolate preference.
Q: Is there a caffeine-free option?
A: Swap in decaf coffee or try a caffeine-free coffee substitute (like chicory) for a kid-friendly holiday treat.
Q: How do I make it less sweet?
A: Reduce sugar by half, then sweeten individually with honey or maple syrup to taste—those natural sweeteners add depth.
Q: Any tips for a dairy-free version?
A: Oat milk and almond milk both froth nicely; top with coconut whipped cream and garnish with vegan candy canes.
Conclusion
This Peppermint Mocha recipe brings together festive flavor, rich coffee, and chocolatey goodness in minutes—perfect for chilly mornings or holiday parties. Give it a try, then swing back and let me know how it turned out (and don’t forget to share a photo!). If you loved this flavorful winter drink, you might also enjoy my Gingerbread Latte or Peppermint Bark recipes—cheers to cozy sips and joyful moments!
Peppermint Mocha
Ingredients
- 1½ cups whole milk (or almond milk for a dairy-free holiday twist)
- ¾ cup strong brewed coffee or 2 shots espresso (decaf if serving kids)
- 2 tbsp unsweetened cocoa powder choose Dutch-process cocoa for deeper color
- 2 tbsp granulated sugar (coconut sugar works, too)
- ¼ tsp pure peppermint extract start small—you can always add more
- Pinch fine sea salt balances the sweetness
- Whipped cream, for topping (coconut whipped cream if vegan)
- 2 candy canes, crushed (or peppermint candy pieces)
- 1 oz dark chocolate shavings optional, for garnish
Instructions
- In a small saucepan over medium heat, warm the milk until steam rises—avoid boiling. Use a thermometer; 160°F is just right.
- Whisk cocoa powder, sugar, and salt in a mug while the milk warms. This cocoa slurry keeps clumps at bay.
- Pour the brewed coffee or espresso into the mug and stir until smooth. Notice how the chocolate and coffee swirl together? That’s your cue.
- Drizzle in the peppermint extract and taste—if it’s too mild, add a tiny fraction more. Go slow as peppermint can be punchy.
- For a frothy top, use a handheld milk frother or whisk vigorously for 10 seconds. You’ll see little bubbles—just the fun froth you want.
- Generously dollop whipped cream, sprinkle crushed candy cane, and shave dark chocolate on top. Holiday magic complete.
- Grab a cozy throw, find a twinkling light, and let that peppermint mocha warm you from the inside out.
