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!
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 - take my favorite white chocolate peppermint cookies as proof.
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.
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Ingredients
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 a higher percentage of 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 and 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.
Recipe FAQ
Yes, but better! This recipe was inspired by the Starbucks drink, and in fact, I haven't ordered one from Starbucks in years now that I can make my own! The beauty of this DIY recipe is that you can customize the drink exactly to your liking.
Mochas are made with coffee (technically espresso), and therefore are caffeinated by default. However, you can easily make this drink decaffeinated by using decaf coffee.
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:
- Peppermint Brownies {gluten-free}
- Boozy Chocolate-Peppermint Layer Cake with Peppermint White Chocolate Frosting {gluten-free}
- Chocolate Sandwich Cookies with Peppermint Mocha Ganache
- Chocolate-Dipped Peppermint Marshmallows - You could swap the whipped cream in this mocha for homemade peppermint marshmallows!
- Double Chocolate Muffins {gluten-free option included} - Talk about a chocolatey breakfast combo!
- Chocolate Espresso Cupcakes {gluten-free and dairy-free options}
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!
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Recipe Card
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
- Total Time: 15 minutes
- Yield: 1 mocha 1x
- Category: beverages
- Method: stovetop
- Cuisine: American
Ingredients
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
Instructions
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
- Froth milk and peppermint syrup together 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.
Notes
*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.
Nutrition facts do not include optional whipped cream or candy topping.
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.
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Bri
Simply put, this is Christmas in a cup and you should be prepared to unashamedly lick the inside of your mug. There is not one negative thing I could say about it. I guess the one downside is becoming addicted, and on the days you want to be good and skip a cup of this sweet deliciousness you'll spend the day regretting it and then you'll cave. Cheers!
Alexandra Azary
Thank you so much for this glowing review Bri! I'm so happy you're loving the recipe!
Parisa
this is a winter must! If you love peppermint white mochas from Starbucks, you have to try this recipe at home. Best part is you can adjust it to your liking. Thank you for sharing!
Sandra
Beautiful - this looks like true artwork! Yummy!
Sandra
Beautiful!
Christina @ Whip This Up
These photos + graphics are totally gorgeous! Very winter wonderland'y. Looks delicious!
alexandra
Aww thank you so much Christina! ;)
Amy @ Amy's Healthy Baking
Ohhhhh my gosh, photographing whipped cream-topped drinks stresses me out to NO end! Granted, I only tried once, but... I had completely overfilled the glass, so the whipped cream pushed half of the smoothie out the top and down the sides of the glass. I pretended like it was the cool "messy" shot I wanted, but really... It just looked bad. Yours, however, totally looks professional! :) Pinned!
alexandra
Haha thanks so much Amy! That is EXACTLY what happened to me, and I was in this crazy panic the whole time just trying to get a few shots in. :(
Tina @ Tina's Chic Corner
I hate it when the food isn't a good subject matter for photography. Didn't this cup of hot goodness realize what you were trying to do? ;)
Love love love this. Peppermint + chocolate + coffee = I'm so there!
alexandra
Haha totally! It's like photographing ice cream - it's definitely not waiting for you to figure out what you're doing. ;)
Ashley
haha yeah, that's pretty much the story of my life. I make a mess no matter what I do!
And I will do anything to recreate beverages at home so I can stay in PJs and not have to go outside!! lol This looks awesome!
alexandra
Ahh so glad to know I'm not the only mess around. :) Thanks Ashley!
Maria | Pink Patisserie
I just can't bring myself to go buy expensive lattes and mochas anymore! That syrup looks divine! Can't wait to give it a go..
alexandra
Thanks so much Maria! And I totally agree; they're just not worth it when you can easily make your own.