Peppermint White Chocolate Mocha

Mocha in a mason jar topped with whipped cream, with candy canes and white chocolate syrup in the background.
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5 from 4 reviews

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!

  • Author: Alexandra
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 mocha 1x
  • Category: beverages
  • Method: stovetop
  • Cuisine: American



Peppermint White Chocolate Syrup*

  • 1 cup (8 1/4 ounces) heavy cream
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 4 ounces white chocolate, finely chopped
  • 1/2 teaspoon peppermint extract

Peppermint White Chocolate Mocha

  • 1/2 cup (4 1/4 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

  1. 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.
  2. 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.
  3. 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

  1. Froth milk and peppermint syrup together using a milk frother or other method of choice (see post above for more info).
  2. 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 1/3 cup (2 3/4 ounces) heavy cream with 1 tablespoon confectioner's sugar on medium-high speed until stiff peaks form. Optional: Add 1/4 teaspoon peppermint extract to the mixture to make a peppermint whipped cream. 

Nutrition facts do not include optional whipped cream or candy topping.