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DIY Peppermint White Chocolate Mocha

Peppermint White Chocolate Mocha - a warm, creamy coffee treat for cold winter days that totally beats the coffeehouse version.

Sweet and creamy white chocolate blends perfectly with cool, fresh peppermint to make this DIY version of a classic coffeehouse treat.

Scale

Ingredients

Peppermint White Chocolate Syrup*

Peppermint White Chocolate Mocha

Instructions

Peppermint White Chocolate Syrup

  1. Combine cream and sugar in a saucepan over medium heat and bring just to a boil. Meanwhile, place 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. Cool at room temperature, and then transfer to refrigerator to store.

Peppermint White Chocolate Mocha

  1. Heat milk and syrup until steaming and whisk to froth, or use a milk frother to heat and froth.
  2. Transfer milk mixture to coffee cup and pour coffee on top. Stir together. Top with whipped cream and peppermint candy, if desired.

Notes

*This will make enough syrup for about 12 mochas

**Use whatever type of milk you like using in your coffee. I usually use almond milk which works well here.

***Feel free to use more or less syrup to suit your tastes depending on how sweet you like your mochas.

****If you really want to make the ultimate mocha, use freshly whipped cream with a little bit of peppermint extract added to it. :)