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Peppermint mocha in a glass mug topped with whipped cream and crushed candy cane

Homemade Peppermint Mocha

Espresso whisked with cocoa and sugar, flavored with peppermint extract and topped with steamed milk.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 drink
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 shots espresso or 1/2 cup very strong coffee
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 1/2 to 2 tablespoons sugar or maple syrup
  • 1 pinch salt
  • 1/8 to 1/4 teaspoon pure peppermint extract start with 1/8
  • 1 cup milk 240 ml, any kind
  • whipped cream and crushed candy cane optional, for topping

Method
 

  1. Add the cocoa powder, sugar and salt to a mug.
  2. Pour in the hot espresso and whisk until smooth and glossy.
  3. Stir in 1/8 teaspoon peppermint extract, taste, and add a little more if you like.
  4. Heat the milk to about 140 to 150°F (60 to 65°C) and froth it.
  5. Pour the milk into the mug, stir, and top with whipped cream and crushed candy cane.

Notes

For a richer mocha, replace the cocoa and sugar with 1 oz (28 g) chopped dark chocolate melted into the hot espresso. For iced, let the chocolate base cool briefly, then pour over ice with cold milk.