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Easy Homemade Peppermint Mocha Recipe (Best Ever)

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This Easy Homemade Peppermint Mocha is perfectly balanced with real peppermint, rich chocolate, and strong coffee. It’s quick, customizable, and budget-friendly—better than any coffee shop version.

Ingredients

Scale
  • 1 cup (240 ml) strong brewed coffee (dark roast or espresso)
  • 1 cup (240 ml) whole milk (or 2%, oat milk for dairy-free)
  • 2 tablespoons (10 g) unsweetened cocoa powder (Dutch-processed preferred)
  • 2 tablespoons (25 g) granulated sugar (adjust to taste)
  • 1/4 teaspoon (1 ml) pure peppermint extract (not peppermint oil)
  • 1/2 teaspoon (2 ml) vanilla extract
  • Pinch of salt
  • Whipped cream (for topping, optional)
  • Crushed peppermint candies (for garnish, optional)

Instructions

  1. Brew 1 cup of strong coffee using your preferred method (French press, pour-over, or espresso diluted with hot water). Set aside.
  2. In a small saucepan, whisk together the cocoa powder, sugar, and salt until no lumps remain.
  3. Add about 2 tablespoons of milk to the dry ingredients and whisk vigorously to form a smooth paste.
  4. Slowly pour in the remaining milk while whisking continuously until the mixture is smooth.
  5. Place the saucepan over medium heat and whisk frequently until hot but not boiling (small bubbles around the edges). About 3-4 minutes.
  6. Remove from heat and stir in the vanilla extract and peppermint extract. Taste and adjust if needed.
  7. Pour the brewed coffee into a mug. Slowly stream in the hot peppermint chocolate milk mixture and stir gently to combine.
  8. Top with whipped cream and sprinkle crushed peppermint candies over the top. Serve immediately.

Notes

Don’t boil the milk—heat gently until small bubbles form. Crush peppermint candies into small pieces, not powder. Warm your mug with hot water before assembling to keep the drink hot longer. For a dairy-free version, use oat milk or cashew milk. For extra chocolatey flavor, add 2 ounces of chopped dark chocolate to the milk mixture.

Nutrition

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