Peppermint Mocha Recipe: Coffee-Shop Style at Home

This peppermint mocha recipe makes one coffee-shop style mug at home: 2 shots of espresso (or 1/2 cup strong coffee), 1 tablespoon cocoa powder, 1 tablespoon sugar, 1/8 teaspoon peppermint extract, and 3/4 cup steamed milk. Stir the cocoa, sugar and extract into the hot coffee until smooth, pour in the frothed milk, and you are done in about 5 minutes.

You do not need an espresso machine to pull it off. Below you will find both methods, a make-ahead peppermint mocha syrup for busy mornings, and four variations, including an iced version and a coffee-free one for kids. It is one of the easiest Christmas coffee drinks to make, and it tastes just as good on a cold night in February.

Homemade Peppermint Mocha Ingredients (One Mug)

These amounts make one 10 to 12 ounce homemade peppermint mocha.

• 2 shots espresso (about 2 ounces), or 1/2 cup very strong brewed coffee
• 3/4 cup milk (whole milk froths best; use 1/2 cup if you are using brewed coffee)
• 1 tablespoon unsweetened cocoa powder, or 1 ounce chopped dark chocolate
• 1 tablespoon sugar (start with 2 teaspoons if you use sweetened chocolate)
• 1/8 teaspoon pure peppermint extract
• Tiny pinch of salt
• Optional: whipped cream and crushed candy cane or chocolate shavings

A warning about peppermint extract: it is very strong. Measure 1/8 teaspoon with a spoon and never pour straight from the bottle over your mug. Too much makes the drink taste like toothpaste, and you cannot take it back out. You can always add another drop or two after tasting.

How to Make a Peppermint Mocha Latte With an Espresso Machine

1. Add the cocoa powder, sugar and salt to a warm mug.
2. Pull 2 shots of espresso directly over the cocoa mixture. Stir for 15 to 20 seconds until no dry lumps remain.
3. Stir in the 1/8 teaspoon of peppermint extract.
4. Steam 3/4 cup of milk until it is hot and glossy with a thin layer of foam, around 140 to 150°F. The pitcher should be hot to the touch but not painful.
5. Pour the milk into the mug, holding back the foam with a spoon, then top with the foam.
6. Finish with whipped cream and crushed candy cane if you like.

If you are still shopping for a machine, our guide to the best home espresso machines covers the main types.

Peppermint Mocha Without an Espresso Machine

Strong coffee and a cheap frother get you very close to the peppermint mocha latte above.

1. Brew 1/2 cup of strong coffee. A moka pot is ideal. For drip or pour over, use about double your usual grounds for the amount of water, and a dark roast helps the coffee stand up to the chocolate.
2. Whisk the cocoa, sugar and salt into the hot coffee in your mug until smooth, then stir in the peppermint extract.
3. Heat 1/2 cup of milk in a small saucepan or the microwave until steaming but not boiling.
4. Froth the milk with a handheld frother for 15 to 20 seconds. No frother? Pour the warm milk into a jar with a tight lid, filling it no more than halfway, hold the lid with a towel, and shake for 30 seconds.
5. Pour the milk over the coffee and spoon the foam on top.

Make-Ahead Peppermint Mocha Syrup

If you plan to drink these all season, a batch of peppermint mocha syrup saves you from measuring every morning. This makes about 1 1/2 cups, enough for roughly 12 drinks.

• 1 cup water
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• Pinch of salt
• 1 1/2 teaspoons pure peppermint extract
• 1/2 teaspoon vanilla extract (optional)

1. Whisk the water, sugar, cocoa and salt in a small saucepan over medium heat.
2. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking, until the sugar dissolves and the syrup looks glossy.
3. Take the pan off the heat and let it cool for 10 minutes.
4. Stir in the peppermint and vanilla extracts. Adding them off the heat keeps the flavor from cooking away.
5. Pour into a clean glass bottle or jar and refrigerate.

To use: stir 2 tablespoons of syrup into 2 shots of espresso or 1/2 cup strong coffee, then add your milk. Skip the cocoa, sugar and extract from the single-mug recipe. For more flavors, see our coffee syrup recipe.

Storage

Keep the syrup in a sealed container in the fridge for about 2 weeks. The cocoa settles, so shake or stir before each use. Throw it out if it smells off or shows any mold. A finished mocha is best fresh, but leftovers can be chilled and poured over ice the next day.

Peppermint Mocha Variations

Iced Peppermint Mocha

Dissolve the cocoa, sugar and peppermint in the hot espresso first, since cocoa will not mix into cold liquid. Fill a tall glass with ice, pour in the chocolate espresso, and add 3/4 cup cold milk. With syrup it is even easier: 2 tablespoons syrup, coffee, ice, milk, stir. Our iced coffee recipe has more tips for keeping iced drinks from tasting watery.

White Chocolate Peppermint Mocha

Swap the cocoa and sugar for 1 ounce (about 2 tablespoons) of chopped white chocolate or white chocolate chips. Stir them into the hot espresso until fully melted. White chocolate is already sweet, so taste before adding any sugar.

Dairy-Free Peppermint Mocha

Use barista-style oat milk, which froths the most like dairy, or soy milk. Almond and coconut milk work but foam less. Cocoa powder is dairy-free on its own; if you use chopped chocolate, check the label.

Kid-Friendly Peppermint Hot Chocolate (No Coffee)

Heat 1 cup of milk with 1 tablespoon cocoa powder, 1 tablespoon sugar and a pinch of salt, whisking until steaming. Take it off the heat and stir in a scant 1/8 teaspoon of peppermint extract. Top with whipped cream or marshmallows.

Peppermint Mocha Coffee Creamer

For plain drip coffee, whisk 1 cup half-and-half with 1/4 cup of the syrup above. That gives you a peppermint mocha coffee creamer that keeps in the fridge for about a week, or until the date on the carton if that comes first.

Peppermint Mocha

A homemade peppermint mocha with cocoa, espresso, peppermint extract and steamed milk.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 3 minutes mins

Total Time 5 minutes mins

Servings: 1 mug

Course: Drinks

Ingredients Method

Ingredients

  

• 2 shots espresso (about 2 ounces) or 1/2 cup very strong brewed coffee
• 3/4 cup milk (whole milk froths best; use 1/2 cup if you are using brewed coffee)
• 1 tablespoon unsweetened cocoa powder or 1 ounce chopped dark chocolate
• 1 tablespoon sugar (start with 2 teaspoons if you use sweetened chocolate)
• 1/8 teaspoon pure peppermint extract
• Tiny pinch of salt
• Optional: whipped cream and crushed candy cane or chocolate shavings

Method

 

1. Add the cocoa powder, sugar and salt to a warm mug.
2. Pull 2 shots of espresso directly over the cocoa mixture. Stir for 15 to 20 seconds until no dry lumps remain.
3. Stir in the 1/8 teaspoon of peppermint extract.
4. Steam 3/4 cup of milk until it is hot and glossy with a thin layer of foam, around 140 to 150°F. The pitcher should be hot to the touch but not painful.
5. Pour the milk into the mug, holding back the foam with a spoon, then top with the foam.
6. Finish with whipped cream and crushed candy cane if you like.

Marcus’s Pro Tips

• Make a paste first. Stir the cocoa and sugar with just a splash of hot coffee before adding the rest. It prevents lumps.
• Buy extract, not oil. Peppermint oil is several times stronger than extract. If oil is all you have, use a single drop.
• Do not skip the salt. A tiny pinch takes the bitter edge off cocoa and makes the chocolate taste richer.
• Warm your mug. Fill it with hot tap water while the coffee brews, then empty it. Your drink stays hot longer.
• Crush candy canes in a zip bag. Tap with a rolling pin for a fine, even topping, and add it at the last second so it does not melt into the foam.

Espresso vs. Strong Coffee: Which Method Fits You?

Serving a crowd? A set of clear glass mugs shows off the layers, and a whipped cream dispenser makes topping a tray of drinks quick.

Frequently Asked Questions

How much peppermint extract goes in a peppermint mocha?

Use 1/8 teaspoon of pure peppermint extract for one 10 to 12 ounce mug. It is strong, so measure it with a spoon and taste before adding more. If you only have peppermint oil, one drop is plenty.

Can I make a peppermint mocha without an espresso machine?

Yes. Use 1/2 cup of strong brewed coffee from a moka pot, drip maker or pour over in place of the 2 shots, and cut the milk to 1/2 cup. Froth the warm milk with a handheld frother or shake it in a lidded jar.

How long does homemade peppermint mocha syrup last?

About 2 weeks in a sealed container in the refrigerator. Shake it before each use because the cocoa settles. Discard it if you notice an off smell or mold.

Can I use chocolate syrup or chocolate chips instead of cocoa powder?

Yes. Use 2 tablespoons of chocolate syrup or 1 ounce of chocolate chips in place of the cocoa and sugar. Both are already sweetened, so taste first and add sugar only if needed.

Is peppermint extract the same as mint extract?

No. Mint extract is usually a blend of peppermint and spearmint and tastes more like chewing gum. For the classic candy cane flavor, look for a bottle labeled pure peppermint extract.

What other holiday coffee recipes go well with this one?

A pumpkin spice latte covers the fall months, and a simple brown sugar or vanilla syrup works all year. Making two syrups ahead lets guests pick their own drink at a holiday brunch.

That is everything you need for a peppermint mocha at home, with or without a machine. For more holiday coffee recipes, try our pumpkin spice latte recipe, see the best milk frothers for home baristas, or browse our best coffee gifts if a bottle of homemade syrup is going under the tree.

Marcus Webb

Home Coffee Writer & Founder

Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.