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My family swears this homemade peppermint mocha tastes even better than any coffee shop. It features creamy cocoa with a subtle hint of peppermint. Enjoy it hot, iced, or blended.
Love copycat Starbucks drinks? Try my gingerbread latte, caramel ribbon crunch frappuccino, and salted caramel cream cold brew next.
Table of Contents
Why this peppermint mocha is my favorite
I always have a beverage in my hand, or, more realistically, two or three. Of course, my morning beverage of choice is coffee in some shape or form. Come the holiday season, it’s all about this peppermint mocha recipe.
It has all the flavors you’d expect: smooth chocolate, vibrant peppermint, and warming espresso. But, instead of being pumped full of sugary syrups, it’s made with minimal sugar and wholesome, simple ingredients. Here are some other reasons why I love it:
- It’s cheaper to make. My homemade version of Starbucks peppermint mocha is both cheaper AND more satisfying.
- Customizable. Use whatever milk you like and make it as pepperminty as you want. Every element of this drink can be customized to you.
- Enjoy it hot, cold, or blended. I prefer warm mochas, but I’ve also included instructions on how to serve it over ice or as a blended frappuccino.
- Ready in 5 minutes. There’s zero prep time for this recipe. Just add all the ingredients and let them simmer until warm.
Key Ingredients
- Milk. I used unsweetened soy milk, but use your favorite dairy or non-dairy milk.
- Espresso. Use either instant coffee or, if you have an espresso maker, a single shot of espresso.
- Cocoa powder. For the chocolate flavor.
- Sugar. For sweetness. I used white sugar, but liquid sweeteners like pure maple syrup can also work.
- Peppermint extract. For the peppermint flavor, of course! I prefer extract over peppermint syrup because it’s just as flavorful but more versatile.
- Whipped cream. Optional, but recommended.
How to make a peppermint mocha
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Simmer. In a small saucepan, combine all of the ingredients except for the whipped cream. Bring it to a boil over medium heat, then reduce to low heat and let it simmer for 2-3 minutes, making sure to stir regularly.
Step 2- Serve. Remove from the heat and let the mixture cool for a minute, then pour it evenly between two mugs. Top with whipped cream right before serving.
Arman’s recipe tips
- Make an iced mocha. Let the mocha cool for 5 minutes before pouring it into a mug filled with ice. You can also transfer it to a container and let it cool completely in the refrigerator.
- Make a frappuccino. Chill the mocha for 5 minutes, then blend 1 cup of mocha with 1 cup of ice. Taste it and add more sweetener if necessary.
- Don’t use ‘mint extract.’ The flavor isn’t nearly as strong.
- Taste as you go. It’s easy to go overboard with peppermint extract, so taste it after 2 drops of extract before adding more. The same goes for the sugar.
- Use strong coffee. If you don’t have instant coffee or an espresso machine, make an extra-strong cup of coffee and use that instead.
Frequently asked questions
Yes! If you’re sensitive to caffeine, use decaffeinated espresso instead.
This homemade peppermint mocha latte will have a subtle coffee flavor, but it’ll be largely hidden because of the vibrant peppermint and chocolate flavor.
More coffee recipes to try
Peppermint Mocha
Ingredients
- 2 cups milk I used unsweetened almond milk
- 2 servings espresso 1/4 cup brewed espresso
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 2 drops peppermint extract
- 1/4 cup whipped cream
Instructions
- In a small saucepan, combine the milk, espresso, cocoa powder, sugar, and peppermint extract and bring to a boil. Once it begins to boil, reduce to very low. Let it simmer for 2-3 minutes, stirring regularly.
- Remove from the heat and let cool for a minute, before pouring into two mugs. Top with whipped cream and enjoy.
Notes
- Use white chocolate. Skip the cocoa powder and melt white chocolate with the milk until smooth and creamy.
- Add more chocolate. To make a thicker, more hot chocolate-inspired mocha, melt a handful of chocolate chips with the milk.
- Garnish. Add crushed candy canes, chocolate shavings, or chocolate syrup on top.
- Froth it up! For me, a good mocha is all about the foam. If you don’t have a milk frother, pour the chilled mocha into a jar, seal it, and shake until you see bubbles.
- To store: Leftover mocha can be stored in an airtight container for up to 3-4 days.
- To freeze: Freeze leftover mocha in ice cubes, then store them in an airtight container for 1-2 months. When you’re ready to enjoy it again, let the cubes thaw overnight or blend them with a splash of milk to make an effortless frappuccino.
- To reheat: Reheat in a saucepan over medium heat until warm or in the microwave in 20-second intervals.
Nutrition
Originally published November 2020, updated and republished December 2024
This should be perfect for Christmas. When we eat lumch as family, as dessert I can prepare them this.
If I’m using instant coffee, what would be the measurement?
Was wondering where the ingredient for mocha is in the coffee? Isn’t mocha, chocolate? Do you use unsweetened cocoa?
Hi Kathleen! I’m a dingbat, I forgot to add it in the recipe card, it has been fixed now! 🙂