The holidays are finally here, and that means it’s time to make some festive coffee drinks. My go-to holiday treat-yourself coffee is always a peppermint white chocolate mocha or regular peppermint mocha. Two years ago I posted the recipe for the homemade white chocolate version, so this year you’re getting a classic peppermint mocha.
Like my regular homemade mocha, this is a really quick, simple, and easy recipe to make at home. You don’t need espresso, store-bought syrups or peppermint extract. It’s made with strongly brewed coffee (or whatever coffee you have in your pot right now), a quick chocolate syrup of cocoa powder, sugar, and water, and the peppermint flavor comes from a crushed up candy cane.
Ingredient Notes
Milk: Use any milk you like here (plant-based works just fine). The higher fat the milk, the richer your peppermint mocha will be. For an extra rich and creamy drink, try substituting half and half or heavy cream for some of the milk. Cocoa powder: Both natural and Dutch-process cocoa powder will work for this recipe. Candy cane: This recipe calls for one large candy cane, but if you only have small ones, one large candy cane is equal to about 3 or 4 minis.
How to Make a Peppermint Mocha at Home
Can I make this a peppermint mocha frappuccino?
Yes. If you’re one of those people who still prefer their coffee iced in the winter, you can serve this over ice or blended into a frappe. *If making a peppermint mocha frappuccino and you like a pretty sweet drink, use a heaping tablespoon of sugar or double the sugar because blending in ice will cut the sweetness.
Can I make this with peppermint extract instead of a candy cane?
You can. Skip the candy cane and make the recipe as written. After adding the sugar, add peppermint extract to taste—peppermint extract is very strong, so you won’t need more than a couple of drops.
Can I make a peppermint mocha in the microwave?
Absolutely. To make your mocha in the microwave, combine cocoa powder, sugar, finely crushed candy cane and water in a mug. Stir until well-mixed and microwave for 15 seconds. Stir until candy cane pieces are mostly dissolved before adding the milk. Microwave 30 seconds to 1 minute, until steaming. Stir in hot coffee, and enjoy!
More Starbucks Copycat Recipes
White Chocolate Mocha Caramel Macchiato Salted Caramel Mocha Chai Tea Latte
More Christmas Drinks
Eggnog Latte Hot Chocolate Rich and Thick Hot Chocolate Peanut Butter Hot Chocolate The BEST Crockpot Hot Chocolate
A Note on Serving Size
This recipe makes about 1 cup of coffee, enough to fill an 8-ounce mug. If you’d like to fill an oversized mug, 1 1/2 or double the recipe. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
