Peppermint Mocha
- 10 min
- 9 g protein
- 195 kcal
- 1 mocha (sauce makes 8)
Updated November 11, 2026
Quick answer
A peppermint mocha is espresso, 2 tbsp chocolate sauce and steamed milk with a little peppermint: ⅛ tsp peppermint extract or 1 tbsp peppermint syrup. Top it with whipped cream and crushed candy cane. Our 5-minute chocolate sauce (cocoa, sugar, water) makes 8 mochas and keeps a week.
Getting the peppermint right
Peppermint extract is strong: start with ⅛ tsp per mug and add more a drop at a time.
Too much peppermint tastes like toothpaste. ⅛ tsp of pure peppermint extract (not mint extract, which includes spearmint) is enough for 12 oz. Peppermint syrup is milder: 1 tbsp per mug, and cut the chocolate sauce to 1½ tbsp so it isn't too sweet.
Homemade vs. coffee shop
| Coffee shop (grande) | Homemade | |
|---|---|---|
| Price | $5.75 – $7.25 | about $1.30 |
| Calories with whipped cream | about 400 – 440 (2% milk) | about 255 |
| Calories without whipped cream | about 330 | about 195 |
| Sugar | about 50 g+ | about 24 g |
Mocha for a crowd
Warm 6 cups milk with ¾ cup chocolate sauce and ½ tsp peppermint extract in a slow cooker on LOW for 2 hours. Serve with a pot of strong coffee and let guests mix 1 part coffee to 2 parts peppermint chocolate milk. Pair it with our hot chocolate bar toppings.
White chocolate and iced versions
- Peppermint white mocha: replace the chocolate sauce with 2 tbsp melted white chocolate whisked into the hot milk.
- Iced: stir the sauce into the hot espresso first (it won't dissolve in cold milk), then pour over ice and add cold milk and peppermint.
Peppermint Mocha
- Prep: 5 min
- Cook: 5 min
- Total: 10 min
- Makes: 1 mocha (sauce makes 8)
Ingredients
Chocolate sauce (8 servings)
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup water
- 1 pinch salt
- ½ tsp vanilla extract
Mocha (1 serving, 12 oz)
- 2 shots espresso
- 2 tbsp chocolate sauce
- ⅛ tsp pure peppermint extract, or 1 tbsp peppermint syrup
- 1 cup 2% milk
- whipped cream and 1 crushed candy cane, optional, about +60 calories
Instructions
- Whisk the cocoa, sugar, water and salt in a small pot over medium heat until smooth and simmering, 3 to 4 minutes. Stir in the vanilla.
- Brew 2 shots of espresso into a mug and stir in 2 tbsp chocolate sauce and the peppermint extract until dissolved.
- Steam or froth the milk to 150 °F and pour it in.
- Top with whipped cream, a drizzle of sauce and crushed candy cane.
Nutrition per serving
- 195Calories (kcal)
- 9 gProtein
- 27 gCarbs
- 6 gFat
- 2 gFiber
- 24 gSugar
Estimated with USDA FoodData Central values for the listed ingredients.
Equipment
- Small saucepan and whisk
- Milk frother or steam wand
- Zip-top bag and rolling pin
Variations
- IcedDissolve the sauce in hot espresso, then ice and cold milk.
- ProteinUltra-filtered milk + 1 tbsp chocolate protein shake: about 17 g protein.
- Dairy-freeOat milk and coconut whipped cream.
FAQ
Can I use chocolate syrup from a bottle?
Yes, 2 tbsp of chocolate syrup works. Homemade sauce made with cocoa tastes darker and less sweet.
How do I crush candy canes neatly?
Put them in a zip-top bag, wrap it in a towel and tap with a rolling pin. Sieve out the dust if you want clean pieces.
Is there a decaf peppermint mocha?
Use decaf espresso. Cocoa still has a little caffeine, about 5 to 10 mg per mug.
Free printable
Coffee Syrup Recipe Cards + Bottle Labels
Recipe cards for 8 homemade coffee syrups and matching bottle labels. 3 pages, US Letter.
