When the weather starts to get chilly, I like to warm up with this copycat Starbucks Peppermint Mocha. This recipe is easy to follow and tastes just as delicious as the one at your local coffee shop. So next time you're in the mood for a festive holiday drink, give this one a try.
If you're a coffee lover like me, one of my favorite parts about the holiday season is when my nearest Starbucks releases its holiday drink menu. As soon as the cold weather comes around, I start craving their delicious Christmasy drinks.
I love Starbucks peppermint mochas, and I always pick one up during the holiday season.
Because I work from home and don't get to my local Starbucks as often as I like, I decided to make a peppermint mocha at home.
I am happy to say that this delicious copycat version is simple to make at home and tastes just as good as the coffee shop version.
Plus, it's a lot cheaper to make your own holiday coffee drink at home.
For more seasonal drinks, try my copycat Iced Pumpkin Spice Latte, my Caramel Brulee Latte, or Peppermint Hot Chocolate.
Also, be sure to check out How To Make A Delicious Latte At Home!
Love Starbucks? Try these copycat recipes!
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Why you will love this recipe
- It's the perfect holiday drink. It has the perfect balance of peppermint and chocolate flavor.
- This Starbucks drink is festive and cheerful, perfect for getting into the holiday spirit.
- This festive drink is comforting and warming on cold days.
- This easy coffee recipe is super easy to make at home and tastes just as good if not better than the real thing. Everyone will think you were a professional barista at Starbucks! 🙂
- Make this coffee drink at home; it's affordable as it's made with simple ingredients that cost a fraction of the price of one coffee at your local Starbucks.
How do I make frothed milk at home?
There are a few different options how to make frothed milk at home:
- If you have a milk frother that also heats, froth the milk until hot.
- Add the milk to a small saucepan and heat over medium-high heat. Whisk constantly until frothy and steaming.
- You can also place milk in the microwave and heat it to make it hot, stirring occasionally so it doesn't burn. Use a whisk or fork and mix it until frothy.
Ingredients
This peppermint mocha is made with basic ingredients that are easy to find at your local grocery store.
- Sweet mocha sauce – made with cocoa, white sugar, and hot water. You can also use chocolate syrup like you would pour over ice cream.
- Espresso - made with Starbucks Espresso coffee in my espresso machine. Without an espresso machine, you can make espresso at home for your favorite coffee using strong coffee, regular coffee, or instant coffee.
- Peppermint simple syrup - made with a 2:1 ratio of water and sugar, along with mint extract. I used the Watkins brand which has the natural flavors of both peppermint and spearmint. The peppermint extract is sold out and I was unable to find it anywhere. If you use peppermint extract, it may be stronger so you don't need to use as much.
- Milk - heated and frothed. I used regular frothy milk (2%) to make this recipe. Feel free to use whatever milk you like. Some options are dairy milk such as 1% milk, nonfat milk, whole milk, half-and-half, or heavy cream. You could also use non-dairy milk like oat milk, soy milk, almond milk, or coconut milk. The less milk fat, the foamier the milk gets.
- Whipped cream - I used Dairyland whipped cream, but you could also make homemade whipped cream with heavy whipping cream. To do this, whip ¼ cup heavy cream with an electric mixer until soft peaks form. Add ½ teaspoon of vanilla extract and ½ tablespoon of maple syrup and whip until combined
- Optional toppings of chocolate sauce, chocolate shavings, chocolate curls, mini chocolate chips, or decorate with a crushed candy cane.
See the printable recipe card for quantities.
How to Make this Starbucks Peppermint Mocha recipe
This recipe makes one serving of 354 mL (Tall size). If making Venti size, double all of the ingredients.
Start by making the Peppermint Syrup.
Add 1 cup of water and ½ cup of white sugar together in a small saucepan. Whisk it over medium-low heat until the sugar is dissolved, just barely bring it to a boil. Remove from heat and add 1 tablespoon of peppermint extract. Whisk until combined.
Make the Mocha sauce.
In the bottom of the cup, add cocoa, sugar, and hot water. Stir well until combined.
Assemble the Mocha.
Add 2 tablespoons of peppermint syrup and add 1 shot of espresso over the mocha syrup. Use a whisk or frother and stir until combined.
Add steamed milk.
Pour ½ cup of frothed hot milk over the coffee mixture.
Toppings.
Top with whipped cream....
.....and chocolate shavings.
Enjoy!
Variations
- Iced peppermint mocha: Serve cold espresso over ice with mocha sauce, cooled peppermint syrup, and frothed milk or cold foam.
- Minty: Add a sprinkle of mint chocolate chips on top for an extra-indulgent treat.
- White chocolate peppermint: Use white chocolate syrup instead of regular chocolate syrup to create this classic combo.
- Nutella: Add a spoonful of Nutella to your mocha for a hazelnut-flavored treat.
- Skinny peppermint mocha: Use skim milk and omit the whipped cream topping. You can also use a sugar substitute in place of the sugar.
Equipment
- A mug or cup - make sure it is large enough to hold your homemade peppermint mocha.
- Small saucepan - for making the peppermint syrup, and to heat the milk if you don't have a milk frother that heats up.
- Milk frother or whisk - for mixing the ingredients.
- Espresso machine, Moka pot, coffee maker, or French press - for making espresso or strong hot coffee.
Storage
If you have leftover mocha, your can store it in the refrigerator in an airtight container for up to 2 days. I like to use a mason jar with a tight-fitting lid.
I do not recommend freezing it.
Top tips
- Use freshly ground coffee for the best flavor.
- To get that perfect chocolate flavor, use good-quality cocoa powder.
- If you want a little extra sweetness, add an extra teaspoon of peppermint simple syrup.
- If you would like a stronger peppermint flavor, add more peppermint syrup, a teaspoon at a time, tasting as you go.
- For additional peppermint mochas, go to the servings section of the recipe card, and you can use the slider to choose how many servings you want, and the recipe card will automatically adjust.
FAQ
Yes, this peppermint mocha is gluten-free. The drink is made with espresso, milk, chocolate syrup, and peppermint extract. There is no wheat or barley in any of these ingredients.
Yes, peppermint mocha is a coffee drink that contains espresso, milk, chocolate, and peppermint syrup.
A mocha contains milk, chocolate, and espresso, while a latte is simply espresso and steamed milk.
If you don't have an espresso maker, you can still make coffee using a coffee maker. Brew coffee a bit stronger than you normally would. Also, make sure to use dark roast coffee beans to get the best flavor.
Yes, it is possible to make a sugar-free peppermint mocha at home. All you need to do is substitute the sugar with a sugar-free sweetener like Stevia.
Serving Suggestions
This peppermint mocha is delicious any time of the day. Have it in the morning with an Oven-Baked Omelet Casserole or Buttermilk Belgian Waffles.
Or enjoy it in the afternoon with Apple Cinnamon Oatmeal Muffins, Banana Chocolate Chip Muffins, or Strawberry Cheesecake Snack Bars.
If you love this Starbucks Peppermint Mocha recipe, please take a moment to rate the recipe and leave a comment, letting me know how you liked it. I love hearing from you!
Don't forget to share it on social media!
📋 Recipe
How To Make Starbucks Peppermint Mocha At Home
Equipment
- A mug or cup
- Small saucepan
- Milk frother or whisk
- Espresso machine or coffee pot or French press
Ingredients
Sweet Mocha Sauce
- 1 tablespoon cocoa unsweetened
- 1 tablespoon sugar
- 1 tablespoon hot/boiling water
Peppermint Simple Syrup
- 1 cup water
- ½ cup sugar
- 1 tablespoon peppermint extract
Peppermint Mocha
- 2 tablespoon Mocha sauce reserve extra for drizzling if desired.
- 1 ounce espresso
- 2 tablespoon peppermint simple syrup *see Note below
- ½ cup milk heated and frothed
- whipped cream for topping
- Desired toppings such as mini chocolate chips, chocolate sprinkles, or chocolate shavings
Instructions
- Make the Peppermint Syrup. Add 1 cup of water and ½ cup of sugar together in a small saucepan. Whisk it over medium-low heat until the sugar is dissolved, barely bringing it to a boil. Remove from heat and add one tablespoon of peppermint extract. Whisk until combined. (Store leftover syrup in a jar or airtight container in the fridge, where it will keep for up to 2 weeks).
- Make the Mocha Sauce. Add 1 tablespoon of cocoa, 1 tablespoon of sugar, and 1 tablespoon of hot/boiling water to the bottom of a cup. Stir well until combined.
- Assemble the Mocha. Add 2 tablespoons of peppermint syrup (*see Note below) and one ounce of espresso over the mocha syrup. Use a whisk or frother to mix. Next, pour frothed milk over the coffee mixture. Next, add whipped cream and chocolate shavings if desired.
- Enjoy!
Notes
- Use freshly ground coffee for the best flavor.
- To get that perfect chocolate flavor, use good-quality cocoa powder.
- If you want a little extra sweetness, add an extra teaspoon of peppermint simple syrup.
- If you would like a stronger peppermint flavor, add more peppermint syrup, a teaspoon at a time, tasting as you go.
- For additional peppermint mochas, go to the servings section of the recipe card, and you can use the slider to choose how many servings you want, and the recipe card will automatically adjust.
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