Cozy Homemade Peppermint Mocha

19 reviews / 4.8 average

Is it just me or have peppermint mochas taken over December life?

There is just no fighting it – it’s early morning, it’s cold outside, the wool mittens have made their annual appearance, Christmas music is pumping. Like, AS IF there is any restraint when it comes to a Peppermint Mocha pit stop. As if.

The baristas always get a little annoyed with me because I’m one of those people who has a super particular order that takes at least 15 sentences to communicate (full fat, no whip, and half the amount of syrup and chocolate) (if you’re a barista, I’m so sorry for my ways), but nevertheless, the December morning peppermint mocha is always, always, always worth it.

That first creamy, minty, rich dark chocolate sip? YASSSS.

Overhead shot of peppermint mocha in a mug with crushed candy canes.

I’ve developed something of a habit, which is great, but it also means that I now cannot start my day without a peppermint mocha. (Or Cashew Coffee. Or an Oatmilk Honey Latte. Just really any hot cozy drink.) I mean, like, even if it’s totally ridiculous and out of my way to find one, it must be done. This is my dilemma.

But friends! Good news of great joy!

In these days where we AREN’T driving to work or we want to stay home in our PJs instead of venturing out for the must-have coffee shop drink of the season, there is now a cozy 10-minute homemade alternative that can be prepped to our very own liking with no looks from the baristas.

Christmas Miracle? I think so.

👼👼👼

🙏🙏🙏

Picture of coffee being brewed in a Chemex.

What You Need To Make This Coziness Happen

What we are dealing with here are deliciously decadent peppermint mochas made at home with about five simple ingredients in ten minutes or less. Featuring:

  1. Milk
  2. Unsweetened Chocolate
  3. Homemade Mint Simple Syrup which will blow your mind with its ease of prep
  4. Rich coffee or espresso
  5. Whipped Cream + Candy Cane toppings bcz we’re divas

Simmer, shake, pour, top. That’s it.

Clear glass with mocha being poured inside.

This peppermint mocha should probably come with a warning: BEWARE. HABIT FORMING. NO TURNING BACK. But you knew that already, right? Ain’t nobody got time for warnings when there’s a peppermint mocha to be had.

Cozy up, grab a blanket and a book, and get your December on. Oooooh, it just gives me the happy chills!

Clear coffee cup filled with peppermint mocha, topped with whipped cream and candy canes.

Watch How To Make This Peppermint Mocha

Common Questions About Homemade Peppermint Mochas

How do I store extra peppermint simple syrup?

It can be stored in a sealed jar in the fridge for 1 month.

Can I use chocolate chips instead of an unsweetened chocolate bar?

Sure! The mocha will just taste a bit sweeter.

How can I make this dairy-free?

We’d suggest using a dairy-free milk alternative, like coconut milk or almond milk. We’d also suggest dairy-free chocolate chips and coconut milk whipped cream.

Print
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Peppermint Mocha held in hands.

Cozy Homemade Peppermint Mocha


  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 1 peppermint mocha 1x

Description

Cozy Homemade Peppermint Mocha! Creamy, minty, rich dark chocolate… SO yummy. Cozy up, grab a blanket and a book, and get your holidays on.


Ingredients

Scale

For the Mint Syrup

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1 bunch fresh mint leaves OR 1 teaspoon peppermint extract (or a combination of both)

For the Mocha

  • 3/4 cup milk
  • 1 ounce unsweetened chocolate bar or baking bar (not cocoa powder)
  • 1/2 cup espresso or strongly brewed coffee
  • whipped cream
  • crushed candy canes

Instructions

  1. Bring the water to a low boil. Add the sugar and stir until dissolved. Add the mint or peppermint extract and steep for 10-15 minutes (heat off or on low) until the syrup has good flavor to it. Remove the mint leaves and store in the refrigerator for future peppermint mochas. 🙂
  2. Heat the milk and unsweetened chocolate together until melted (could be in the microwave or on the stovetop).
  3. Add the milk mixture to a glass jar. Put a cap on the jar and wrap with a towel (the metal lid will get hot). Shake until foamy.
  4. Pour the milk mixture into a mug. Stir in the coffee and 2-3 tablespoons of mint syrup. Top with whipped cream and candy cane pieces.

Equipment

  • Category: Beverage
  • Method: Brew
  • Cuisine: American

Keywords: homemade peppermint mocha, peppermint mocha, peppermint hot chocolate, cozy drinks

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Recipe rating

107 Comments

  1. Pinch of Yum Logo
    Julie White

    Can’t wait to make this! How do you recommend storing extra peppermint simple syrup? Thanks!

  2. Pinch of Yum Logo

    I love Peppermint Mocha! Thanks for this recipe! Now I can make it at home! I usually go crazy for Starbuck’s Peppermint Mocha now I can do it myself.






  3. Pinch of Yum Logo

    The coolest recipe ever. Which surprised our whole family. How do you guys make such a recipe? Every recipe is wonderful for you. The taste of every recipe is real. The biggest thing is easy to make.

  4. Pinch of Yum Logo
    Molly

    This was delicious! We made it both Saturday and Sunday this weekend! Planning to take the rest of the mint syrup to Christmas to make for my family! 🙂






  5. Pinch of Yum Logo

    This looks ridiculously comforting and delicious! Lol I’ve been making a ton of homemade gourmet coffee drinks at home, and just added this to my list.

    P.S. For anyone avoiding sugar – I have been using granulated xylitol in my homemade coffees and mochas. It is so good! No weird taste and in fact it tastes just like sugar. (I learned about it from a friend whose daughter is diabetic.)

  6. Pinch of Yum Logo
    Rita Mayberid

    This recipe is fantastic! Thanks so much for sharing it! I was wondering what brand the hot plate is that you use in the video? Or, what hot plate brands you might recommend – ending for for a very small space? Thanks a lot!

    1. Pinch of Yum Logo
      Ana

      Hi, I really like mocha. I must try this with peppermint. I follow your cooking recipes and they are always delicious. Thanks!

  7. Pinch of Yum Logo
    Julia

    For some reason I’ve had terrible finding peppermint extract in my neighborhood.. do you think a simple syrup could be made with peppermint tea?

  8. Pinch of Yum Logo

    I am mostly a gingerbread latte kind of girl, but I may need to change up my game with this mint chocolate one. Looks so delicious, and I’m sure cheaper and fewer calories than the Starbucks version!

  9. Pinch of Yum Logo
    liv

    SOOOO yummy, not too sweet. i had to skip the shaking step because the top of the jar popped off from the heat, but it is 10000x better than starbucks!






  10. Pinch of Yum Logo
    Heather

    I only had chocolate chips and unsweetened cocoa powder on hand, so I used a TBS of chocolate chips and a teaspoon of unsweetened cocoa powder and the rest of the recipe as is, and it was DIVINE.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So happy you were able to make it work with what you had in the pantry! Glad you enjoyed it!

  11. Pinch of Yum Logo
    Ali

    Can’t wait to try this; just wondering if I could substitute monk fruit for the sugar to keep the calories down a bit?It

    1. Pinch of Yum Logo

      Ali – I have been using xylitol in my fancy coffee drinks. Learned about it from a friend who wanted to make her diabetic daughter some of her famous chocolate pudding. It works great!

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tried making the simple syrup with sugar substitutes, so we can’t say for sure. You could prepare the milk and coffee as written in the recipe and add enough monk fruit sweetener to make it as sweet as you’d like. Enjoy!

  12. Pinch of Yum Logo
    Sheila

    Do u use u sweetened cocoa powder or unsweetened choc squares? I used the powder and that’s all I could taste. The syrup was wonderful alone and very flavorful, but the choc was so overpowering I couldn’t taste any mint. Even put crushed peppermint on top. The diff has to be in what kind of choc is used.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So sorry the mocha didn’t work out for you! We use unsweetened chocolate squares in this recipe. We appreciate the feedback!

    2. Pinch of Yum Logo
      Megan

      I just found this recipe, so I haven’t made it yet, but just bought chocolate squares to try it tomorrow. I went back and forth over which to use but the instructions said “melt” not “dissolve” which makes me think it is the square solid chocolate not the powder.

  13. Pinch of Yum Logo
    Tisha

    This is definitely what I was looking for! I don’t have a coffee maker so subbed approx 6oz instant coffee (I know… I know…)
    Just like the real thing, this was a little too thick and sweet for me so I’m probably going to reduce the chocolate and syrup next time and/or add more coffee. (I usually reduce by 1-2 pumps at Sbux.) There are a lot of DIY peppermint mocha recipes out there but this one seemed to have the right balance of being approachable and seeming to have the right ingredients. Glad I found it!






  14. Pinch of Yum Logo
    Sally

    I don’t understand why there are recipe ratings from people that haven’t even made it… doesn’t that defeat the point? Come on people…

  15. Pinch of Yum Logo

    You had me at NESPRESSO!!! I’m down if there’s Nespresso involved! This looks absoloutely deliciously decadent! I’m putting my Nespresso on right….now 🙂