If PSL is the iconic fall drink, Peppermint Mocha is the beverage of winter! This is a dupe of the classic Starbucks peppermint mocha, complete with homemade whipped cream and chopped candy canes. It’s incredibly simple to make using store-bought peppermint syrup (you can purchase a bottle at your local Starbucks), or you can make your own syrup using fresh mint leaves or mint extract. Feel free to add more or less coffee, depending on your preference. What’s your favorite holiday Starbucks drink?
Peppermint Mocha
Equipment
- glass jar with lid
Ingredients
- 1/2 cup espresso or strong coffee
- 3/4 cup whole milk (or other milk of choice)
- 1 oz unsweetened chocolate bar
- whipped cream (for topping)
- crushed candy canes or peppermint candy (for topping)
Mint Sugar Syrup
- 1.5 cups water
- 1/5 cups granulated sugar
- 1 bunch fresh mint leaves
- 1/2 tsp peppermint extract
Instructions
To make the syrup
- In a medium saucepan, lightly boil the water. Add the sugar and keep stirring until it has dissolved. Remove from the heat, and add the mint leaves and peppermint extract. Allow the leaves to steep for 10-15 minutes. Make sure you're testing the flavor of the syrup to be sure it's to your liking. This will make more syrup than needed for one mocha, so store in the refrigerator for future use!
To make the mocha
- Add the milk and unsweetened chocolate together in either the bowl of a double boiler or a microwave-safe bowl, and heat until melted.
- Once melted, pour into a glass jar (you can also use a blender if no jars are available). Cap the jar tightly and shake vigorously, until the chocolate milk is foamy. Be careful, the jar and lid may get hot during this.
- Pour the foamy chocolate milk into a mug. Add the brewed coffee and stir until mixed. Add 2-3 tbsp (as desired) of the mint syrup, and stir to mix. Finally, top with whipped cream and crushed candy cane pieces.
- Enjoy!
