This peppermint mocha isn’t just about caffeine — it’s about capturing a moment. I love how the aroma of peppermint and cocoa mingles with the rich coffee, making every sip feel special. It’s a simple recipe, but one that brings a little magic to winter mornings or lazy evenings.

Why this peppermint mocha keeps calling me back

The blend of peppermint and chocolate feels like a warm hug that’s both invigorating and soothing. It’s a tiny rebellion against the cold, a quick lift that also feels like a treat. No matter how chaotic the day, this drink is my small, sweet moment of calm.

Breaking down the magic: key ingredients

• Dark roast coffee: Brewed strong, it forms the robust base that balances sweetness and peppermint.
• Peppermint extract: A little goes a long way, offering that cool, refreshing burst without overpowering.
• Cocoa powder: Adds depth and richness; opt for unsweetened for a pure chocolate hit.
• Milk: Creamy and smooth, it clouds the coffee with gentle sweetness and foam.
• Whipped cream: Light and airy, it crowns the drink with velvety richness.
• Sugar or sweetener: Adjust to taste, balancing the minty and bitter notes.
• Garnishes: Peppermint sticks or crushed candies add visual pop and extra flavor.

Tools of the trade for a perfect peppermint mocha

• Small saucepan: Warm the milk gently, avoiding scorching.
• Whisk: Blend cocoa powder and peppermint extract into the milk smoothly.
• Mug: Serve and enjoy your drink in style.
• Spoon or stirrer: Mix ingredients thoroughly.

Step-by-step prep for your peppermint mocha

Step 1: Start by brewing a strong shot of your favorite dark roast coffee, about 30 ml or 1 oz. Let it sit while you prepare the other components.

Step 2: In a small saucepan, gently warm 200 ml of milk over medium heat until steaming but not boiling. Add a few drops of peppermint extract and a teaspoon of cocoa powder, whisking until smooth.

Step 3: Pour the hot coffee into your favorite mug. Stir in 1-2 teaspoons of sugar or sweetener of choice, then gently pour the peppermint-cocoa milk over the coffee.

Step 4: Finish with a dollop of whipped cream, a sprinkle of cocoa powder, and a peppermint stick or a few crushed candies for garnish.

Peppermint Mocha

This peppermint mocha combines rich dark roast coffee with a smooth, cocoa-infused milk mixture, topped with whipped cream and festive garnishes. The drink’s vibrant peppermint flavor and velvety texture make it a cozy, indulgent treat perfect for winter mornings or relaxing evenings. Its layered appearance and fragrant aroma make each sip a delightful experience.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 30 ml Dark roast coffee brewed strong
• 200 ml Milk whole or milk of choice
• 1-2 teaspoons Sugar or sweetener adjust to taste
• a few drops Peppermint extract start small and add more if desired
• 1 teaspoon Cocoa powder unsweetened for pure chocolate flavor
• Whipped cream Whipped cream for topping
• Cocoa powder Cocoa powder for garnish
• Peppermint stick or crushed candies Garnish for visual appeal and extra flavor

Equipment

• Small saucepan
• Whisk
• Mug
• Spoon or Stirrer

Method

 

1. Brew a strong shot of dark roast coffee, about 30 ml, and set it aside to keep warm.
2. Pour 200 ml of milk into a small saucepan and gently warm it over medium heat until steaming, but not boiling, and you start to see gentle bubbles around the edges.
3. Add a few drops of peppermint extract and a teaspoon of cocoa powder to the warm milk. Whisk steadily until the mixture is smooth, fragrant, and slightly frothy.
4. Pour the brewed coffee into your favorite mug, then stir in 1-2 teaspoons of sugar or sweetener to taste.
5. Gently pour the peppermint-cocoa milk mixture over the sweetened coffee, allowing the layers to blend naturally and creating a cozy, inviting look.
6. Top the drink generously with whipped cream, creating a fluffy, velvety crown.
7. Sprinkle a little cocoa powder over the whipped cream for a chocolatey touch and add a peppermint stick or crushed candies on top for a festive finish.
8. Enjoy your peppermint mocha immediately, savoring the warm aroma and layered textures with each sip.

Cues to keep an eye on while brewing and mixing

• Coffee should be hot but not boiling, to avoid bitterness.
• Milk should steam gently, with a fine foam forming on top.
• Whipped cream should be fluffy and stable, not melting instantly.
• Garnish should add visual flair without overwhelming the drink.

Common pitfalls and how to dodge them

• Weak coffee or milk dilution.? WATERED-down drink? → Use a strong coffee shot, not too much water.
• Burnt or bitter coffee.? Overly bitter? → Add a touch more sugar or sweetener.
• Garnish wilting or melting.? Garnish soggy? → Add whipped cream last, right before serving.
• Too much peppermint flavor.? Peppermint overpowering? → Reduce extract to a few drops next time.

This peppermint mocha feels like a warm secret, a little festive, a little nostalgic. It’s perfect for those chilly mornings or late-night sips when you need a quick escape. Feel free to adjust the peppermint or chocolate to match your mood. Sometimes, it’s just about that little extra cozy kick.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.