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Sweet chocolate, cool peppermint, and bold espresso combine in this peppermint mocha latte that can be enjoyed hot or iced! This coffee recipe is ready in less than five minutes and a perfect way to treat yourself during the holidays. Or any time of year!
To make this Christmas coffee I took my beloved mocha latte and added a splash of homemade peppermint simple syrup to it.
(Pssst...I also made a bonkers delish version with white chocolate! Yep, a peppermint white mocha. You're welcome.)
Obviously topping the drink with a mountain of whipped cream, a drizzle of extra chocolate syrup, and a sprinkle of crushed candy canes was totally necessary. ‘Tis the season to indulge, amirite?
A seasonal coffee beverage is one of my favorite parts about the holidays! It’s the time of year where lattes get laced with warm spices, cool syrups, and topped with all the fun garnishes! It just makes things extra special. And I’m nothing if not extra.
To make a peppermint mocha that’s the rival of any stop at Starbucks you’ll want to have the following:
What you’ll need
- Fresh Espresso – I have two espresso machines because I’m actually obsessed with making lattes at home, but you can totally use instant espresso.
- Peppermint Simple Syrup – Make it at home with just three ingredients or buy it.
- Chocolate Syrup – I love the Ghirardelli syrups, but Hershey’s special dark syrup is also great.
- Milk – Whatever you prefer, it can even be dairy-free.
- Ice – If you’re making an iced peppermint mocha, obvi.
- Garnish – Spray whipped cream, more chocolate sauce, and crushed peppermint candies, because why not?
Check out my maple latte, gingerbread latte, or eggnog latte for even more festive flavored coffee drinks!
How to Make a Peppermint Mocha Latte
This is just a brief overview, find detailed instructions in the recipe card below!
- Combine the syrups and espresso. In your favorite serving glass.
- Top with milk. And ice if you’re using it. Or steamed milk if you’re going for a hot latte.
- Garnish with all the goodness. I love really dressing my peppermint mochas to the nines!
Using Cold Brew in an Iced Latte
If you don’t have an espresso machine or don’t want to make instant espresso but still want to enjoy an iced peppermint mocha I’ve got a tip for you!
Use 3 ounces of cold brew coffee concentrate in place of the fresh espresso. It’s not going to be identical, but it’s going to be pretty darn close! And easy! And that’s ideal.
In fact, I make a peppermint mocha cold foam cold brew situation that is unbelievably good. Like, so amazing.
This is as holly jolly as it gets!
Peppermint Mocha Latte (Hot or Iced)
Equipment
- Espresso Maker (optional)
- Milk Frother (optional)
- Mugs
Ingredients
- 1 - 3 Tablespoons chocolate syrup (more or less depending on how sweet you like it)
- 1 - 3 Tablespoons peppermint simple syrup (more or less depending on how sweet you like it)
- 2 ounces espresso (or 3 ounces strongly brewed coffee or cold brew coffee concentrate if making an iced latte)
- 8 ounces milk of choice
Instructions
- In a mug or glass, combine 1 – 3 tablespoons chocolate syrup, peppermint simple syrup, and 2 shots of espresso and stir well.
For a hot peppermint mocha:
- Steam 8 ounces of your preferred milk and pour over the espresso mixture.
For an iced peppermint mocha:
- Add ice and 8 ounces of your preferred milk, stirring to combine.
To Garnish:
- If desired, add whipped cream, a drizzle of chocolate syrup, and crushed candy canes to serve. Enjoy immediately.
Notes
- Recipe makes one drink, is easily multiplied.
- Nutrition facts calculated based on using 1 tablespoon each of the chocolate and peppermint syrups and whole milk.
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