Peppermint Mocha Recipe

Peppermint mocha has always been my winter go-to, a delight that combines the richness of chocolate with the cool kiss of peppermint. But I’ve never been one to follow the crowd—so I tweak it, add a little extra love, and make it my own. This isn’t just a recipe, it’s a small act of joy I look forward to every year.

Why I Keep Coming Back to This Peppermint Mocha

It’s the perfect seasonal comfort—rich, cool, and just sweet enough. The peppermint hits my senses like a brisk winter wind, invigorating and nostalgic. Making it feels like a small act of defiance against the cold, a cozy ritual I cling to.

Breaking Down the Ingredients of Your Peppermint Mocha

• Strong brewed coffee: The backbone of the drink, providing depth and warmth; use a robust roast.
• Cocoa powder: Offers rich chocolate flavor; use unsweetened for control over sweetness.
• Peppermint extract: Adds that icy, menthol kick; start small, it’s potent.
• Milk or cream: Makes it creamy and smooth; substitute with almond or oat milk for a dairy-free version.
• Sugar or sweetener: Balances bitterness; adjust to taste, especially if using dark cocoa.
• Whipped cream: For topping and texture contrast; opt for heavy cream for best fluff.
• Crushed peppermint candies: Festive crunch and extra peppermint flavor; use candy canes for a more intense hit.

Tools & Equipment for Your Peppermint Mocha Journey

• Small saucepan: To gently heat the coffee and chocolate mixture without scorching.
• Whisk: To dissolve cocoa and sugar smoothly, creating a frothy top.
• Mug: To serve the warm, comforting drink.
• Spoon: To stir and taste as you go, adjusting flavors.

Crafting the Perfect Peppermint Mocha

Step 1: Start by gathering your ingredients and equipment: a small saucepan, a whisk, a mug, and a spoon.

Step 2: Pour 200 ml of fresh brewed strong coffee into your saucepan. Warm it over medium heat, about 70°C (160°F), until steaming but not boiling.

Step 3: Add 2 tablespoons of cocoa powder, 1-2 teaspoons of sugar, and a splash of milk or cream. Whisk vigorously until smooth and slightly frothy, about 2 minutes.

Step 4: Stir in a drop of peppermint extract—start with 1/4 teaspoon, then taste. Be cautious; peppermint can overpower quickly.

Step 5: Pour the mixture into your mug. Top with whipped cream, crushed peppermint candies, and a drizzle of chocolate syrup.

Step 6: Allow the drink to rest for a minute, letting the flavors meld and the whipped cream settle. Serve warm, sip slowly.

Peppermint Mocha

This peppermint mocha combines robust brewed coffee with rich cocoa powder, sweetened and flavored with peppermint extract. It's topped with whipped cream and crushed candies, creating a creamy, festive beverage with a refreshing peppermint kick. The final drink is smooth, frothy, and visually appealing with a swirl of toppings.

Print Recipe Pin Recipe

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

  

• 200 ml strong brewed coffee preferably robust roast
• 2 tablespoons cocoa powder unsweetened
• 1-2 teaspoons sugar or sweetener adjust to taste
• a splash milk or cream dairy or plant-based
• a drop peppermint extract start with 1/4 teaspoon, adjust
• whipped whipped cream for topping
• crushed peppermint candies use candy canes if preferred

Equipment

• Small saucepan
• Whisk
• Mug
• Spoon

Method

 

1. Gather your ingredients and equipment: a small saucepan, a whisk, a mug, and a spoon.
2. Pour the hot brewed coffee into the saucepan and warm it over medium heat until steaming, about 2-3 minutes, but do not let it boil.
3. Add the cocoa powder and sugar to the warm coffee, then whisk vigorously until the mixture is smooth, thickened slightly, and frothy, about 2 minutes.
4. Stir in a small splash of milk or cream for extra creaminess and adjust the temperature if needed.
5. Drop in a small amount of peppermint extract, starting with 1/4 teaspoon, and taste as you go to achieve your preferred peppermint level.
6. Pour the hot chocolate mixture into your mug, filling it to the desired level.
7. Spoon generous dollops of whipped cream on top of the hot drink, creating a fluffy, snowy layer.
8. Sprinkle crushed peppermint candies over the whipped cream for a festive crunch and extra peppermint flavor.
9. Finish with a light drizzle of chocolate syrup if desired, for added sweetness and visual appeal.
10. Allow the toppings to settle for a minute, then enjoy your cozy, festive peppermint mocha, sipping slowly to savor the flavors.

Cooking Checkpoints & Tips for Peppermint Mocha

• The coffee should be hot but not boiling to avoid scalding the milk or burning the cocoa.
• Whisk until the cocoa and sugar are completely dissolved, avoiding lumps for a smooth drink.
• The whipped cream should be fluffy and not wilted; add just before serving to keep it appealing.
• Peppermint extract is potent—start small and taste as you go to avoid overpowering the brew.

Common Mistakes & How to Fix Them

• Overly bitter coffee or cocoa.? If the drink is too bitter, add a touch more sugar or milk.
• Lack of peppermint punch.? Dull flavor? Increase peppermint gradually, tasting as you go.
• Wimpy whipped topping.? If the whipped cream deflates quickly, add a pinch of gelatin or use chilled cream.
• Overcooked cocoa mixture.? Burnt chocolate? Lower heat and whisk constantly.

This peppermint mocha isn’t just a drink; it’s a small ritual. It reminds me of holiday mornings, the kind where the air smells of pine and cinnamon, and everything feels a little slower. Adjust the peppermint to your liking—more for that icy burst, less if you prefer subtle coolness. It’s perfect for cold afternoons or a cozy evening by the fire, a simple pleasure that warms from the inside out.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).