Peppermint Mocha Recipe

This peppermint mocha recipe takes about 10 minutes: melt chocolate with a little hot milk in your mug, add peppermint syrup and a double shot of espresso, then top with steamed milk, whipped cream and crushed candy cane. It tastes like a café holiday drink but with less sugar and real chocolate.

The recipe makes one 12 oz (350 ml) mocha. You can use an espresso machine, a moka pot or strong brewed coffee.

Ingredients

• 2 shots of espresso (about 60 ml), or 120 ml strong brewed coffee
• 20 g (about 2 tablespoons) dark or semi-sweet chocolate, chopped, or 1½ tablespoons chocolate sauce
• 1–2 tablespoons peppermint syrup (recipe below), or ⅛ teaspoon peppermint extract plus 1–2 teaspoons sugar
• 240 ml (1 cup) milk, whole or barista oat milk
• Optional toppings: whipped cream, crushed candy cane, chocolate shavings

Homemade peppermint syrup

1. Combine 120 ml (½ cup) water and 100 g (½ cup) sugar in a small saucepan.
2. Heat over medium, stirring, until the sugar dissolves, about 2–3 minutes.
3. Remove from heat and stir in ½ teaspoon pure peppermint extract. Peppermint extract is strong, so start with less and add more to taste.
4. Cool and store in a clean jar in the fridge for up to 2 weeks.

For a richer syrup, add 2 tablespoons of cocoa powder with the sugar to make a chocolate-mint syrup and skip the separate chocolate.

Peppermint mocha recipe: step by step

1. Melt the chocolate. Put the chopped chocolate in a 12 oz mug and add 2–3 tablespoons of hot milk. Stir until smooth. With chocolate sauce, just add it to the mug.
2. Add the peppermint syrup and stir.
3. Pull the espresso. Brew a double shot straight into the mug, for example 18 g of coffee for 36 g of espresso in 25–30 seconds. Stir to combine with the chocolate.
4. Steam the milk. Steam the rest of the milk to about 60–65°C (140–149°F) with a short stretch for a thin foam layer. See our guide on how to steam milk for technique.
5. Pour the milk over the chocolate espresso.
6. Top with whipped cream, crushed candy cane and chocolate shavings if you like.

No steam wand or espresso machine?

• Milk: heat it on the stove or in the microwave, then froth with a handheld frother or French press. Our guide on frothing milk without a steam wand covers five methods, and our list of the best milk frothers can help if you want a dedicated tool.
• Coffee: use 120 ml of moka pot coffee, a concentrated AeroPress brew, or strong drip coffee made at about 1:12.

Iced peppermint mocha

1. Stir 1½ tablespoons of chocolate sauce and 1–2 tablespoons of peppermint syrup into a double shot of hot espresso until smooth.
2. Fill a 16 oz glass with ice and add 180 ml (¾ cup) cold milk.
3. Pour the chocolate espresso over the top and stir.
4. Top with whipped cream or cold foam and crushed candy cane.

Variations

• White chocolate peppermint mocha: use white chocolate instead of dark. Reduce the syrup, as white chocolate is sweeter.
• Dairy-free: use barista oat milk and dairy-free dark chocolate. Many dark chocolates over 70% are dairy-free; check the label.
• Lighter: use 1 tablespoon of unsweetened cocoa and ⅛ teaspoon extract instead of syrup, and sweeten to taste.
• Decaf: use decaf espresso for an evening treat.
• Mint hot chocolate: skip the espresso for a kid-friendly version.

For more seasonal and classic drinks, see our espresso drink recipes and our homemade pumpkin spice latte.

Tips for the best peppermint mocha

• Use good chocolate. Chocolate between 55% and 70% cacao balances sweetness and depth.
• Go easy on peppermint. Too much extract tastes like toothpaste. Add, taste, then add more.
• Choose medium to dark roast beans. Chocolatey espresso pairs best with mint. See our list of the best coffee beans for espresso.
• Preheat the mug with hot water so the chocolate melts smoothly and the drink stays hot.
• Use pure peppermint extract, not mint extract, which often includes spearmint and tastes different.

Make it for a crowd

For four mochas, melt 80 g of chocolate with 120 ml of hot milk in a saucepan, stir in 4–6 tablespoons of peppermint syrup, and keep it warm on low heat. Pull two shots per guest, or brew a strong pot of coffee, then add warm milk and toppings to each cup.

FAQ

What is in a peppermint mocha?

Espresso, chocolate, peppermint syrup and steamed milk, usually topped with whipped cream and chocolate or candy cane pieces.

How much caffeine is in a peppermint mocha?

With a double shot, roughly 125 mg from the espresso, plus a few milligrams from the chocolate. Use one shot or decaf for less.

Can I use peppermint extract instead of syrup?

Yes. Use about ⅛ teaspoon of pure peppermint extract per drink and add sugar or simple syrup to taste.

Can I make a peppermint mocha without espresso?

Yes. Use 120 ml of strong brewed coffee, moka pot coffee or a concentrated AeroPress brew instead of two shots.

How long does peppermint syrup last?

About 2 weeks in a sealed jar in the fridge.