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a holiday scene with a mug of whipped cream topped homemade peppermint mocha and mint candies

Homemade Peppermint Mocha


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 8 1x
  • Diet: Vegetarian

Description

Homemade Peppermint Mocha! Hot brewed coffee, homemade peppermint syrup, rich chocolate sauce, and freshly whipped cream create a coffee shop holiday favorite you can enjoy in your P.J.’s!


Ingredients

Scale

For the Peppermint Syrup:

1 cup of water

1 cup granulated sugar

1 teaspoon high-quality peppermint extract

pinch of sea salt

For the Chocolate Syrup:

Rich & Thick Chocolate Sauce or store-bought

For the Whipped Cream:

1 cup cold heavy whipping cream

pinch of sea salt

1/4 cup sifted powdered sugar

1/2 teaspoon pure vanilla extract

Additional Ingredients Needed:

Hot freshly-brewed coffee

whole milk, for steaming

crushed candy canes or peppermint candies


Instructions

To Make the Peppermint Syrup:

  • Combine the granulated sugar, water, and a tiny pinch of sea salt in a medium saucepan over high heat.
  • Stir until the sugar is dissolved when the mixture comes to a boil. Lower the heat.
  • Simmer for ten minutes.
  • Remove the pan from the heat. Add the peppermint extract and whisk to combine.

For the Whipped Cream:

  • Pour the cold cream, tiny pinch of sea salt, powdered sugar, and vanilla into the bowl of a stand mixer. 
  • Using the whisk attachment, start the mixer on medium speed. After about 30 seconds, increase the speed to high and continue whipping until the cream forms soft peaks.

To Assemble each Homemade Peppermint Mocha:

  • Pour 2 Tablespoons peppermint syrup into a mug.
  • Add 1 Tablespoon chocolate sauce.
  • Pour one cup of hot, freshly brewed coffee into the mug.
  • Steam 1/4-1/2 cup whole milk. Add to the mug.
  • Stir to combine.
  • Top with a giant dollop of freshly whipped cream.
  • Garnish with crushed candy canes and additional chocolate sauce, if desired.

Notes

  • You can heat the milk on the stovetop until it’s hot but not boiling. I have a milk steamer/frother I bought from Williams-Sonoma years ago. It’s a little pricy, but it has lasted several years and consistently froths milk that adds a coffee house quality to my morning latte.
  • Leftover Chocolate Sauce and Peppermint Syrup should be stored in the refrigerator. Each will keep for seven days.
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade peppermint mocha, peppermint mocha, diy coffee drinks, coffee recipes