Print

Copycat Starbucks Peppermint Mocha Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

This Copycat Starbucks Peppermint Mocha recipe lets you enjoy the festive flavors of peppermint and rich chocolate combined with bold espresso right at home. It’s a quick and easy way to make a delicious holiday-inspired coffee drink that can be served hot or iced, perfect for cozy mornings or festive gatherings.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 16 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Ingredients

Syrup

  • 1/4 cup sugar
  • 1/4 cup water
  • 1.5 teaspoons peppermint extract (divided)

Cocoa Paste

  • 3 tablespoons powdered baking cocoa
  • 3 tablespoons warm water

Beverage

  • 1/2 cup hot espresso*
  • 1.5 cups steamed milk

Instructions

  1. Make the Syrup: In a medium saucepan, combine the sugar and 1/4 cup water. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and prevent burning.
  2. Simmer Syrup: Once boiling, reduce heat to low and let it simmer gently.
  3. Add Peppermint Extract: When simmering stops, stir in half of the peppermint extract (1.5 teaspoons). Mix well and turn off the heat.
  4. Create Cocoa Paste: In a small bowl, mix the powdered baking cocoa with 3 tablespoons of warm water until smooth, forming a thick paste.
  5. Combine Cocoa and Espresso: Add the hot espresso and the remaining peppermint extract (1.5 teaspoons) to the cocoa paste. Stir until fully combined.
  6. Prepare Your Drink: In a coffee mug, add the cocoa-espresso mixture, then 1 tablespoon of the prepared peppermint syrup, followed by 1.5 cups of steamed milk.
  7. Final Touches: Stir everything together. You can enjoy the mocha as is, or top with whipped cream and crushed candy canes for added festivity.
  8. Optional Iced Version: If you prefer an iced peppermint mocha, allow the drink to cool slightly, then pour over ice and serve.

Notes

  • You can adjust the peppermint extract amount to taste, especially if you prefer a stronger or milder mint flavor.
  • For the hot version, serve immediately after preparation to enjoy the warmth and creaminess.
  • If you don’t have espresso, you can use strong brewed coffee as a substitute.
  • The syrup can be stored in the fridge for up to one week.
  • Optional toppings like whipped cream and crushed candy canes add an extra festive touch but will increase calories and sugar.

Find it online: https://cheftinaskitchen.com/copycat-starbucks-peppermint-mocha-recipe/