Peppermint Mocha
This Peppermint Mocha recipe captures winter warmth with a holiday twist. It blends freshly brewed coffee, melted dark chocolate, and peppermint syrup for a balanced, low-sugar treat that still feels indulgent. Perfect for cozy winter mornings or holiday gatherings.
Ingredients
- 1 cup strong brewed coffee
- 2 tbsp dark chocolate chips 70% cocoa or Ghirardelli squares
- 2 tbsp peppermint syrup homemade or Torani brand
- 1 cup milk whole, oat, almond, or coconut
- 1-2 tsp sweetener maple syrup, honey, or stevia
- Whipped cream optional
- Crushed candy cane or cocoa powder for garnish
Instructions
- In a small saucepan over medium heat, warm the milk until tiny bubbles form around the edge (about 2–3 minutes). Stir gently to avoid scorching.
- Pour brewed coffee into a large mug. Add dark chocolate chips and whisk until fully melted.
- Add peppermint syrup and sweetener to the coffee–chocolate mix. Taste and adjust sweetness.
- Use a handheld frother or whisk vigorously until foam appears.
- Pour frothed milk over the coffee blend and top with foam.
- Top with whipped cream and crushed candy cane or cocoa powder. Enjoy the minty chocolate bliss.
Notes
Warm your mug before pouring for longer-lasting heat. Store leftover mocha in the fridge for up to 24 hours. Make-ahead peppermint syrup can be refrigerated for up to 2 weeks.
Nutrition
Calories: 200kcal
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