One of the signature coffee drinks of the Christmas season is Starbucks’ peppermint mocha. ☕ Although it’s not quite as popular as the pumpkin spice latte, this refreshingly minty beverage is worth raving over this holiday season! Whether you’re too busy to drive to Starbucks, or just want a homemade version, use this recipe to get the Starbucks taste at home. (Trust me. I’ve mixed up 9 of these mochas for taste testing! 😉) Your peppermint-mocha-loving friends will be so impressed that you can make a barista-quality drink at home even without using espresso!
How do you achieve mocha making greatness without knowing the secrets of Starbucks baristas? Well, there’s three basic components to this mocha: peppermint syrup, homemade chocolate milk, and a mixture of strong coffee and milk. The peppermint syrup not only adds the peppermint flavor, but also sweetens the mocha. The homemade chocolate milk is not sweet, but has a strong chocolate flavor. Just add equal parts coffee and milk to the right amounts of these two flavorings, and you have your homemade Starbucks mocha. 😋 Best of all, this recipe makes extra peppermint syrup and chocolate milk. Just refrigerate these two leftovers, and then you can make these delicious peppermint mochas even faster. If you want to serve the mocha with a cookie like in the photos, try our easy and delicious cardamom snaps.
Ready to make some Christmas mocha goodness? Let’s do it!Print
Too busy to go to Starbucks this Christmas season? Get this easy recipe for a homemade peppermint mocha that’s even better than Starbucks!
For the Peppermint Syrup
- 3/4 cup granulated sugar
- 1/2 cup filtered water
- 1/2 teaspoon peppermint extract
For the Chocolate Milk
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1 tablespoon unsweetened cocoa powder, sifted
- 1/4 cup 60% cacao chocolate chips
For the Mocha
- 3 tablespoons mint syrup
- 1/4 cup chocolate milk
- 2/3 cup strong coffee (or 1/3 cup espresso)
- 2/3 cup whole milk
For Serving (enough for 1 mocha)
- 1/4 cup heavy whipping cream
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chocolate chips, chopped
Preparing the Peppermint Syrup (10 minutes)
- Pour the sugar and water into a small saucepan over medium heat. Stir until the sugar has fully dissolved.
- Boil the mixture for 1-2 minutes, then remove it from the heat and let it cool for about 1 minute before stirring in the peppermint extract. Set aside.
Preparing the Chocolate Milk (15 minutes)
- In the same small saucepan, heat the milk and cream over medium heat until steamy, stirring occasionally. Sift in the cocoa powder and stir until fully incorporated.
- Remove the pan from the heat and stir in the chocolate chips until they have fully melted into the milk.
- Pour the milk into a blender and blend for 30-45 seconds until the mixture is well blended and foamy. Set aside.
Making the Mocha (5 minutes)
- Make the coffee or espresso.
- Pour 3 tablespoons of the mint syrup and 1/4 cup of the chocolate milk into a mug. Add 2/3 cup of coffee and 2/3 cup of whole milk. Stir well to combine.
Garnishing the Mocha (8 minutes)
- Whip the heavy cream and granulated sugar together until stiff peaks form, then spoon the cream into a piping bag fitted with a star nozzle.
- Finely chop the chocolate chips.
- Pipe the cream in a mound on top of the mocha and sprinkle the chopped chocolate on top.
- Serve the mocha warm with a candy cane.
- Leftover peppermint syrup and chocolate milk can be stored in the fridge for a few days.
- Feel free to adjust the proportions of the ingredients to your taste.