This DIY version of a peppermint white chocolate mocha is simple to make, sweet, and incredibly cozy. With creamy white chocolate and cool, frosty peppermint, this warm coffee beverage is the ultimate winter treat!
Quick Note: This is an updated version of a post that originally appeared on Bright-Eyed Baker in 2014. Updates include new text and photos, as well as some very minor tweaks to the recipe.
My love for peppermint and chocolate runs deep, but my love for peppermint and white chocolate is - in at least some contexts - even stronger. Hear me out: white chocolate on its own is one-dimensional and overly sweet. BUT, its creamy sweetness makes it the perfect base for the intensely frosty flavor of peppermint. And white chocolate in coffee? *Dreamy* Like I said: it's sweet, it's creamy, it's made for coffee. Add those three flavors together and you have the ultimate winter drink: a peppermint white chocolate mocha.
Here's what you'll need for this peppermint white chocolate mocha recipe:
- heavy cream
- granulated sugar
- white chocolate - Be sure to use a high-quality chocolate bar, and not white chocolate chips. The bars contain more cocoa butter, which will ensure that they melt more smoothly and evenly
- peppermint extract
- whole milk - This is my preference for any sort of coffee or tea beverage since it has the creamiest and most neutral flavor. If you typically prefer a different type of milk or dairy-free milk alternative in your coffee, you can use that instead.
- espresso or strongly brewed coffee - If you have an espresso machine, I'd recommend using 2 shots of espresso in this drink. Otherwise, you can use 6 ounces of strongly-brewed coffee to achieve a similar flavor. Feel free to adjust the amount of espresso/coffee used to taste. Use decaf coffee to make this a decaf mocha.
- whipped cream - Technically optional, but highly recommended! And if you want a true coffee shop-style mocha, whipped cream is a must. You can use store-bought whipped cream, or (preferably) make your own. Instructions for that are in the recipe notes!
How to make a peppermint white mocha
Best thing about this recipe: it takes less time to make than it would take to go to your nearest coffee shop and buy a mocha. Here are the basic steps:
Make the peppermint white chocolate syrup:
First, you'll need to make the syrup that's used to flavor this mocha. This takes about 10 minutes, and once done, you'll have enough to make (approximately) 12 mochas. To do it, start by heating cream and sugar on the stove over medium heat. Once the mixture is *just* starting to boil, pour it over a bowl filled with your chopped white chocolate, and let it sit for 5 minutes. (This is essentially the same process that's used to make chocolate ganache, but in this case, we're using a higher volume of cream for a more fluid finished product.) After 5 minutes, whisk the mixture until smooth. Your syrup is now ready to use!
Make a peppermint white chocolate mocha:
Once the syrup is made, combine one serving's worth (I like to use two tablespoons) with your milk of choice. Heat and froth the mixture like you would for a latte - I'll go over options for frothing in the next section. Pour your coffee/espresso in a mug, top with frothed milk, and finish with whipped cream and crushed candy cane pieces. Now picture yourself at home, cozied up in your comfiest sweats and slippers, drinking a mocha that looks like it was just handed to you by a barista. That can be you (in just 15 minutes) with this recipe!
How to froth milk for a mocha
The easiest (and most effective) way to froth milk for lattes, mochas, and other coffee or tea beverages is to use a milk frother. Some can froth both hot and cold milk, which is the best case scenario. If you don't own one, you can achieve a similar effect using the mason jar method:
Pour the milk and white chocolate syrup into a large mason jar - you'll want to have enough room for the mixture to increase in volume. Shake vigorously, and then transfer to the microwave and heat for 30-60 seconds. This will heat the milk and create a frothy layer of foam for your drink.
Making this mocha iced
Although I lean towards warm beverages in the winter - and this peppermint white mocha is very winter-appropriate - you can also make this recipe as an iced mocha. Just swap the coffee for chilled coffee or cold brew, and skip heating up the milk. You can either use the cold froth setting on your milk frother to combine the milk and syrup (best option) or shake them up in a mason jar. Pour the mixture over ice for an extra-frosty drink!
Storage & shelf life for peppermint white chocolate syrup
Once made, the syrup for this mocha can be stored in an airtight jar or other container and refrigerated; it will keep for at least a couple of weeks. It may thicken slightly when chilled, so shake well before using.
Baked goods to serve with this mocha
Serving your coffee with a baked good isn't required of course, but if you're really aiming to feel like you're at your favorite coffee shop while drinking this mocha, it'll complete the vibe! Here are a few great options to pair with this recipe:
Chocolate-Dipped Peppermint Marshmallows - You could swap the whipped cream in this mocha for homemade peppermint marshmallows!
More coffee beverages
While your on a roll saving money and making all your favorite coffee shop drinks at home, here are a few other recipes to try!Print
Peppermint White Chocolate Mocha
This DIY version of a classic coffee shop drink blends sweet, creamy white chocolate with cool, frosty peppermint. Add coffee, and you have the perfect mocha to keep you warm throughout the winter!
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 15 minutes
- Yield: 1 mocha 1x
- Category: beverages
- Method: stovetop
Peppermint White Chocolate Syrup*
- 1 cup (8 ¼ ounces) heavy cream
- ½ cup (3 ½ ounces) granulated sugar
- 4 ounces white chocolate, finely chopped
- ½ teaspoon peppermint extract
Peppermint White Chocolate Mocha
- ½ cup (4 ¼ ounces) milk (preferably whole milk)
- 2 tablespoons peppermint white chocolate syrup (use more or less to taste)
- 2 shots of espresso or 6 ounces strongly-brewed coffee
- whipped cream, for topping, optional****
- chopped/crushed peppermint candy, for sprinkling, optional
Peppermint White Chocolate Syrup
- Combine cream and sugar in a saucepan set over medium heat, and bring just to a boil. Meanwhile, place chopped white chocolate in a microwave-safe bowl.
- Pour hot cream mixture over chocolate and let sit for 5 minutes. Whisk until smooth, microwaving for about 10 seconds if needed to ensure all chocolate is completely melted. Whisk in the peppermint extract.
- Strain through a fine-mesh sieve into a jar or other airtight container. Transfer to the refrigerator to store until ready to use.
Peppermint White Chocolate Mocha
- Combine milk and peppermint syrup together and froth using a milk frother or other method of choice (see post above for more info).
- Add espresso/coffee to a mug and top with frothed milk. Stir together to combine. Top with whipped cream and peppermint candy pieces, if desired. Serve immediately.
*Makes enough syrup for about 12 mochas
**To make homemade whipped cream: Using a bowl and electric mixer, beat ⅓ cup (2 ¾ ounces) heavy cream with 1 tablespoon confectioner's sugar on medium-high speed until stiff peaks form. Optional: Add ¼ teaspoon peppermint extract to the mixture to make a peppermint whipped cream.
Keywords: peppermint white mocha, peppermint white chocolate mocha, Starbucks copycat recipe, holiday beverages, coffee beverages