Print

DIY Peppermint Mocha

A dark and rich mocha with the fresh taste of peppermint, perfect for the winter season. It tastes just like it came from your favorite coffeehouse!

Scale

Ingredients

Peppermint Mocha Syrup

Peppermint Mocha

Instructions

To make the Peppermint Mocha Syrup

  1. In a small saucepan over medium-low heat, combine the milk and sugar. Stir constantly until the sugar dissolves into the milk. Sift in the cocoa powder and add the chocolate chips. Whisk until smooth. Remove from heat and whisk in the peppermint extract. Strain into a jar or other container and refrigerate.

To make a Peppermint Mocha

  1. Add the peppermint mocha syrup to the espresso and microwave for 20 seconds. Stir together.
  2. Pour the frothed (or steamed) milk into coffee mug, holding back the froth with the back of a spoon. Add the froth on top. Pour in the syrup/espresso mixture in a circular motion to disperse, simultaneously turning the entire top layer of froth a soft chocolate color. Dust with cocoa powder if desired. Enjoy!

Notes

*Or 4 ounces of any bittersweet chocolate bar, chopped (the chocolate chips I used are 60% cacao)

**If you don’t have the ability to make your own espresso, I would try using 1/2 cup of dark-roast coffee. Then, you can adjust the amount to taste for the future.

***I love this milk frother for making my lattes and mochas!