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Peppermint mocha in glass mug drizzled with chocolate syrup and crushed peppermint canes.
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Homemade Peppermint Mocha

This Peppermint Mocha gives you that cozy, coffee-shop feeling right at home. It's quick to make, easy to customize, and costs a fraction of the cafe price.,
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Beverage
Cuisine: American
Servings: 1
Author: Kristen Chidsey

Ingredients

  • 1 tablespoon granulated sugar +/- to taste
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup strong coffee or espresso
  • ¼ teaspoon peppermint extract
  • ¼ teaspoon vanilla extract
  • ½ cup milk any variety
  • whipped cream, chocolate shavings, candy canes, for serving (optional)
US Customary - Metric

Instructions

  • In a small saucepan, whisk together 1 tablespoon granulated sugar, 1 tablespoon unsweetened cocoa powder, and ½ cup strong coffee. Heat over medium heat until small bubbles begin to form around the edges and the sugar has dissolved, whisking constantly.
  • Remove the coffee mixture from the heat, add ¼ teaspoon peppermint extract and ¼ teaspoon vanilla extract, and pour into a coffee mug of choice.
    Dissolved sugar and cocoa powder in coffee in small saucepan.
  • Heat ½ cup milk in a heat-safe measuring cup for 45-60 seconds. Use a frother or whisk to froth the milk until bubbly.
    Frothed milk in glass measuring cup.
  • Pour the frothed milk over top the coffee mixture. Stir lightly to combine. Top with whipped cream, chocolate shavings, and crushed candy canes if desired.
    Peppermint mocha in glass mug drizzled with chocolate syrup and crushed peppermint canes.

Notes

Non-Dairy: Make a dairy-free peppermint mocha by using your favorite non-dairy milk in place of the whole milk.
Adjust the Sweetener. Feel free to use your favorite sugar alternative or increase or decrease the added sugar as desired.
Use Peppermint Syrup: If you happen to have peppermint syrup on hand, omit the sugar, vanilla, and peppermint extract from the recipe. Heat the cocoa powder with the coffee until dissolved and then stir in 1-2 teaspoons of the peppermint syrup into the coffee mixture.
Peppermint Extract: Use peppermint NOT spearmint or mint extract. 
Nutrition values will vary based upon how much sugar is added and the variety of milk used. 

Nutrition

Calories: 106kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 54mg | Potassium: 342mg | Fiber: 2g | Sugar: 19g | Vitamin A: 250IU | Calcium: 171mg | Iron: 1mg
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