This peppermint mocha was born from a desire to elevate my usual coffee routine into something special without fuss. I love how it combines the sharp freshness of peppermint with the deep richness of chocolate and coffee. It’s the kind of drink that makes a winter morning feel like a tiny celebration.

Why this peppermint mocha keeps calling me back

It’s the perfect balance of chill and thrill—mint and chocolate dance together, warming me from the inside out. The aroma alone lifts my spirits, especially on gray mornings. Plus, it’s easy to customize—more mint, less sugar, a splash of bourbon—whatever makes it feel just right.

Breaking down the ingredients

Coffee or Espresso: The base that anchors the drink in bold, roasted flavor.

Milk: Creates a creamy, soothing texture—whole milk is best for richness.
Chocolate syrup: Sweetens and deepens the cocoa taste with a velvety finish.

Peppermint extract: A burst of bright, minty freshness—use sparingly, it’s potent.
Whipped cream: Optional but adds a fluffy, indulgent crown.
Crushed peppermint candies: For garnish and a crunchy, cool finish.

Sweetener (optional): Adjust sweetness to your liking, honey or sugar works.

Tools of the trade for a cozy brew

Small saucepan: Heating milk and melting chocolate evenly.
Whisk or spoon: Stirring ingredients smoothly and avoiding lumps.
Measuring spoons: Accurately adding peppermint extract and syrup.
Mug: Serving your hot, frothy drink.
Whipped cream dispenser (optional): Adding a fluffy topping for extra indulgence.

Crafting the Perfect Peppermint Mocha

Step 1: Start by gathering your ingredients and tools.

Step 2: Heat the milk in a small saucepan over medium heat until steaming, but not boiling.

Step 3: Add the coffee or espresso to a mug.

Step 4: Stir in peppermint extract and chocolate syrup into the hot milk, then pour over the coffee.

Step 5: Top with whipped cream and a sprinkle of crushed peppermint candies for extra flair.

Peppermint Mocha

This peppermint mocha is a cozy, indulgent coffee drink combining bold espresso, creamy milk, and rich chocolate syrup, topped with whipped cream and crushed peppermint candies. The process involves heating milk, mixing in chocolate and peppermint, and layering everything in a mug for a visually appealing, festive beverage with a smooth, frothy finish.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 1

Course: Main Course

Cuisine: Beverages

Calories: 250

Ingredients Equipment Method

Ingredients

1 shot espresso or strong brewed coffee
1/2 cup milk whole milk preferred for richness
2 tbsp chocolate syrup
1/4 tsp peppermint extract use sparingly, it's potent
whipped whipped cream for topping
crushed peppermint candies for garnish
to taste sweetener (optional) honey or sugar

Equipment

Small saucepan
Whisk or spoon
Measuring spoons
Mug
Whipped cream dispenser (optional)

Method

Gather your ingredients, including espresso, milk, chocolate syrup, peppermint extract, whipped cream, and crushed peppermint candies.

Pour the milk into a small saucepan and heat over medium, stirring occasionally until it’s steaming and hot but not boiling, about 2-3 minutes.
While the milk heats, brew a shot of espresso or prepare strong coffee and pour it into your mug.
Add the chocolate syrup and peppermint extract to the hot milk, whisking vigorously until the syrup is fully melted and the mixture is smooth and fragrant.

Pour the hot chocolate mixture over the brewed coffee in the mug, blending the flavors together beautifully.
Top the drink generously with whipped cream, creating a fluffy, inviting crown.
Sprinkle crushed peppermint candies over the whipped cream for a crunchy, minty garnish and festive look.

Optionally, add a splash of sweetener to adjust sweetness to your liking, stirring gently if needed.
Serve immediately with a cozy stir, enjoying the aroma of peppermint and chocolate, and savor each creamy, frothy sip.

Cooking checkpoints to keep it perfect

Milk should be steaming, not boiling, to avoid scorching.
Chocolate syrup should melt smoothly without clumping.
The peppermint extract adds a bright note—don’t overdo it, a little goes far.

Whipped topping should be fluffy and stable, not runny.

Common pitfalls and how to dodge them

Milk boiling or burning.? Use low to medium heat to prevent scorching the milk.
Clumpy chocolate or burnt flavor.? Stir continuously when adding chocolate.

Overpowering mint.? Add peppermint gradually and taste.
Over-whipping, turning it grainy.? Whip the cream until soft peaks form.

This peppermint mocha isn’t just a seasonal treat; it’s a little ritual that brings warmth on cold mornings. As you sip, notice how the peppermint brightens the rich cocoa and coffee. Feel free to tweak the sweetness or add a splash of your favorite liqueur for an adult version. It’s simple, comforting, and just the right amount of indulgence.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.