Peppermint Mocha
This rich and creamy Starbucks copycat peppermint mocha is made with espresso, chocolate sauce, peppermint syrup, steamed milk, and whipped cream.
Ingredients
- 2 shots espresso or ⅓ cup strongly brewed coffee
- 2 tbsp chocolate sauce
- 1 tbsp peppermint coffee syrup
- 1 cup milk
- ¼ cup whipped cream
- 1 tsp chocolate curls, mini chocolate chips, or crushed candy cane
Instructions
- Brew two shots of espresso and pour them into a large mug.
- Add the chocolate sauce and peppermint syrup while the espresso is hot.
- Stir thoroughly until the chocolate sauce has completely dissolved.
- Heat the milk in a small saucepan over medium-low heat until steaming. Don't allow it to boil.
- Froth the warm milk with a milk frother, steam wand, French press, or whisk.
- Pour the milk into the peppermint mocha mixture and stir gently.
- Top with whipped cream and chocolate curls, mini chocolate chips, or crushed candy cane.
- Serve immediately.
Notes
- Begin with one tablespoon of peppermint syrup and add more only after tasting.
- For an iced peppermint mocha, mix the sauces with hot espresso, let it cool, and pour it over a glass filled with ice and cold milk.
- Oat milk is a good dairy-free option because it creates a creamy texture.
- If using peppermint extract, combine no more than ⅛ teaspoon with one tablespoon of simple syrup.
- Calories will vary depending on the type of milk, chocolate sauce, syrup, and toppings used.