Homemade Peppermint Mocha

There is no drink that signals Christmas to me faster than a peppermint mocha. The second that combination of rich chocolate, cool peppermint, and espresso hits my nose I feel it in my whole body — it is December, the tree is lit, and everything is right with the world. I have been ordering this drink every holiday season for as long as I can remember and making it at home has completely changed the game. Same exact flavor, a fraction of the price, and you get to control every single thing about it so it tastes exactly the way you want.

The homemade peppermint syrup is what makes this so much better than a store bought bottle of peppermint sauce. Water and sugar simmered until the sugar dissolves then finished with peppermint extract — the whole thing takes about five minutes and keeps in the fridge for two weeks. Start with a full teaspoon of peppermint extract if you love that bright minty punch, or dial it back to half a teaspoon for something more subtle and background. Making it yourself means the peppermint intensity is entirely in your hands and that is a very good thing when it comes to a flavor this strong.

The drink comes together in about three minutes once your syrup is ready. Peppermint syrup and chocolate syrup in the bottom of your mug, two shots of espresso poured right over and stirred gently, then frothed milk on top. A dusting of cocoa powder finishes it and a swirl of whipped cream with crushed candy cane if you want the full coffee shop experience in your own kitchen. Every single element is doing exactly what it needs to do and the result is a peppermint mocha that is genuinely as good as anything you would pay six dollars for.

Make the syrup this week and keep it in a jar in your fridge all December. It works in lattes, hot chocolate, steamed milk for the kids, even stirred into brownies or cookie dough. One batch of peppermint syrup and you have holiday drinks covered for two full weeks. This is the recipe that earns a permanent spot in the December routine every single year.

Homemade Peppermint Mocha

A homemade peppermint mocha made with a simple two ingredient peppermint syrup, chocolate syrup, two shots of espresso, and frothed milk. Ready in under ten minutes and completely customizable for peppermint intensity and sweetness. The peppermint syrup keeps in the fridge for two weeks so you can make this festive holiday coffee drink all December long.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Drinks

Cuisine American

Servings 1

Ingredients

  

For the Peppermint Syrup:

• 1 cup water
• 1 cup sugar
• 1 tsp peppermint extract 1/2 tsp if you want it more subtle

For the Drink:

• 1 Tbs peppermint syrup
• 1 Tbs chocolate syrup or 1 tsp cocoa powder
• 1 cup whole milk or milk of choice
• extra cocoa powder for dusting

Instructions

 

For the Peppermint Syrup:

• In a sauce pot over medium heat, combine the water and sugar. Cook until the sugar is completely dissolved and just at a boil.
• Remove from heat and stir in peppermint extract.
• Store in an air tight container or jar for 2 weeks.

For the Drink:

• Pour both syrups in the bottom of your mug.
• Pour 2 shots of espresso over the syrups and stir gently to combine.
• Heat and froth milk and pour over espresso.
• Top with cocoa powder and enjoy!!

Keyword coffee, holiday drinks