Peppermint Mocha
Cozy up with this homemade Peppermint Mocha—a no-bake, quick coffee beverage that blends rich chocolate, refreshing mint, and a warming caffeine kick. Perfect for holiday gatherings or solo enjoyment by the tree.
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.
Notes
Store any leftover mocha base (without toppings) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for silky texture.
Nutrition
Calories: 250kcal
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