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.
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!!