How to Make Peppermint Mocha Coffee at Home

A peppermint mocha is just coffee, chocolate, peppermint, and hot milk. That’s the whole secret. The coffee shop version costs you a line and a few dollars. Yours takes about five minutes and a few things you probably already have.

The quick version: Stir 1 tablespoon of chocolate sauce and 1 to 2 teaspoons of peppermint syrup into a mug. Add 2 shots of espresso (or 4 oz of strong coffee) and stir until smooth. Top with about 8 oz of hot steamed milk. Add whipped cream if you’re feeling festive.

The Recipe (Makes One Mug)

You’ll need:

• 2 shots espresso (about 2 oz), or 4 oz strong brewed coffee
• 1 tablespoon chocolate sauce, or 1 tablespoon cocoa powder plus 1 tablespoon sugar
• 1 to 2 teaspoons peppermint syrup, to taste
• 8 oz milk, any kind
• Whipped cream and crushed candy cane, if you want them

Here’s how:

1. Put the chocolate and peppermint syrup in your mug.
2. Pull the espresso (or pour the strong coffee) right on top and stir until the chocolate dissolves. Doing this with hot coffee keeps the chocolate from sinking into a sludge at the bottom.
3. Heat the milk until it’s steaming but not boiling, around 140 to 160°F if you have a thermometer. Froth it if you can.
4. Pour the milk in, give it one stir, and add your toppings.
5. Taste it. Want more mint? Add a few more drops of syrup. Too sweet? Next time, use less syrup or swap the sauce for unsweetened cocoa.

Those amounts are starting points, not rules. Everybody’s sweet tooth is different, so adjust until it tastes right to you.

Start With Coffee That Can Hold Its Own

In a mocha, the chocolate and mint get all the attention, which is exactly why the coffee underneath matters. A weak or stale base just turns into sweet minty milk.

Here’s our take as roasters: medium roast is the sweet spot. It has enough body to stand up to milk and chocolate, without the smoky edge a very dark roast can bring, which tends to clash with mint. Fresh whole beans, ground right before you brew, will always taste better than a bag that’s been sitting open. Most of our roasts come in whole bean, standard, coarse, and espresso grinds, so you can match the grind to however you brew. You can see them all in our coffee collection.

The shortcut: If you’d rather skip the syrup, brew with a peppermint flavored coffee instead. Our Candy Cane flavored coffee is a medium roast made with all natural peppermint flavoring, so the mint is already in your cup. Stir in your chocolate, add milk, and you’ve got a peppermint mocha with one less bottle in the fridge. The mint is gentler than a syrup, so if you want it louder, add a drop or two of syrup on top. It’s a limited edition holiday flavor, so it’s worth grabbing before the season ends.

Syrup, Extract, or Candy Canes?

You’ve got options for the peppermint. Here’s how they compare:

Want to make your own syrup? Simmer 1/2 cup sugar and 1/2 cup water until the sugar dissolves, let it cool, then stir in 1/2 teaspoon peppermint extract. It keeps in the fridge for up to about two weeks.

Making It Iced

Same idea, different order. Dissolve the chocolate and peppermint in hot espresso first, because chocolate won’t dissolve in cold milk. Fill a glass with ice, add about 6 oz of cold milk, then pour the coffee mixture over the top.

No Espresso Machine? No Problem

You don’t need one. Any of these will work:

• Strong brewed coffee. Use about 1 part coffee to 10 parts water instead of the usual 1 to 16. A moka pot or AeroPress gets you even closer to espresso.
• Instant coffee. Use double your usual amount in half the water. Our instant coffee is made for exactly this kind of quick cup, and we explain how to get the best flavor out of it in Best Tasting Instant Coffee That Actually Tastes Like Real Coffee.
• Dedicated espresso beans. If you do have a machine and want to dial in a better shot, read What Are the Best Coffee Beans for Espresso?

When Your Mocha Goes Wrong

• It tastes like toothpaste. Too much extract or syrup. Cut back, and add the peppermint a little at a time.
• It’s too sweet. Use unsweetened cocoa instead of chocolate sauce, or use less syrup.
• Chocolate sunk to the bottom. Dissolve it in the hot coffee first and stir well before adding milk.
• It tastes flat. The coffee is probably too weak or too old. Use a stronger brew and fresher beans.
• The milk tastes burnt. It got too hot. Heat it gently and stop when it steams.

A Few Easy Twists

• White peppermint mocha. Melt a tablespoon of white chocolate chips into the hot espresso instead of using chocolate sauce.
• Dairy free. Oat milk tends to steam and froth well, so it’s a good place to start.
• Decaf for evenings. Swap in decaf coffee and nothing else changes.

Frequently Asked Questions

What’s in a peppermint mocha?
Espresso or strong coffee, chocolate, peppermint, and steamed milk. Whipped cream is the usual topping.

What coffee is best for a peppermint mocha?
A fresh medium roast. It’s bold enough to stand up to chocolate and mint without tasting bitter or smoky.

Can I make a peppermint mocha without syrup?
Yes. Use a few drops of peppermint extract, or brew with a peppermint flavored coffee like our Candy Cane roast and skip the syrup altogether.

Why does my peppermint mocha taste like toothpaste?
Peppermint extract is very strong. Start with 2 or 3 drops, taste, and add more only if you need it.

Can I make it iced?
Yes. Dissolve the chocolate in hot espresso first, then pour it over ice and cold milk.

Can I use real candy canes?
You can, but they work best crushed on top as a garnish. Stirred in, they melt into very sweet pockets rather than blending evenly.

Can I make a peppermint mocha without an espresso machine?
Absolutely. Strong brewed coffee, a moka pot, an AeroPress, or double strength instant coffee all work.