McCafe Peppermint Mocha Recipe

Skip the drive-thru line and recreate the festive magic of the McCafe Peppermint Mocha Recipe in your own kitchen. By simmering a quick, homemade chocolate-peppermint syrup, you create a rich, velvety foundation that blends seamlessly with bold espresso and frothy steamed milk. It is a cozy, barista-quality treat that delivers the perfect balance of holiday cheer and caffeine.

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McCafe Peppermint Mocha Ingredients

The Homemade Peppermint Mocha Syrup:

• 1 cup Sugar: Granulated white sugar creates a clear sweetness.
• 2 tbsp Cocoa Powder: Unsweetened cocoa provides the deep chocolate base; Dutch-processed offers a darker, smoother flavor.
• 1 cup Water: To dissolve the sugar and cocoa into a pourable syrup.
• 1 tsp Peppermint Extract: The essential flavor; add this after boiling to preserve its potency.

The Drink Assembly:

• 1 cup Hot Coffee or Espresso: A dark roast or espresso shot stands up best to the sweet syrup.
• 1–2 tbsp Peppermint Syrup: (From the batch made above). Adjust sweetness to taste.
• 1 cup Steamed Milk: Whole milk froths best, but oat milk (as used here) creates a creamy, nutty profile perfect for lattes.
• 2 tbsp Whipped Cream: For the classic coffee shop finish.
• Garnish: Extra syrup drizzle and optional crushed candy canes or nutmeg.

How To Make McCafe Peppermint Mocha

1. Simmer the Syrup: In a small saucepan, whisk together the sugar and cocoa powder to break up any lumps. Whisk in the water. Place over medium heat and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally, until the sugar is fully dissolved and the syrup slightly thickens.
2. Flavor the Syrup: Remove the saucepan from the heat. Crucial Step: Stir in the peppermint extract now. Adding it while boiling can cause the alcohol base to evaporate, dulling the mint flavor. Let the syrup cool slightly.
3. Brew the Base: Brew a strong cup of hot coffee or pull a double shot of espresso. The stronger the coffee, the less it will be overpowered by the chocolate and milk.
4. Froth the Milk: Pour the milk into a small saucepan and heat over low until steaming (do not boil). Use a handheld frother or a whisk to beat air into the milk until it creates a layer of warm foam.
5. Assemble: Pour 1 to 2 tablespoons of the homemade syrup into your favorite mug. Pour the hot coffee over the syrup and stir to combine. Gently pour in the steamed milk, holding back the foam with a spoon at first, then dolloping the foam on top.
6. Garnish: Top with a generous mound of whipped cream. Drizzle with a teaspoon of extra syrup and a dusting of nutmeg or crushed peppermint candy. Drink while warm.

Recipe Tips

• Syrup Storage: This recipe makes a large batch of syrup (about 1.5 cups). Store the excess in a glass jar in the refrigerator for up to 2 weeks. It’s great for hot chocolate or drizzling on ice cream.
• Peppermint vs. Mint: Ensure you use Peppermint extract, not just “Mint” or “Spearmint.” Spearmint tastes like toothpaste, whereas peppermint gives that classic candy cane flavor.
• Frothing Hack: If you don’t have a frother, pour hot milk into a mason jar, screw the lid on tight, and shake it vigorously for 30 seconds (using a towel to hold the hot jar).
• Chocolate Intensity: For a more decadent mocha, you can melt a square of dark chocolate into the hot coffee along with the syrup.

What To Serve With Peppermint Mocha

• Biscotti: A crunchy almond or chocolate biscotti is perfect for dipping.
• Shortbread Cookies: Buttery cookies balance the sweet drink.
• Croissants: A flaky pastry turns this into a continental breakfast.
• Chocolate Cake: For a double-chocolate dessert pairing.

How To Store Peppermint Mocha

• Fresh is Best: Espresso drinks should be consumed immediately. Reheating coffee often makes it bitter.
• Syrup: The syrup component is the only part meant for storage. Keep chilled in an airtight container.

McCafe Peppermint Mocha Nutrition Facts

• Calories: 290 kcal
• Fat: 12g
• Carbohydrates: 42g
• Sugar: 38g
• Protein: 8g
• Caffeine: 95mg

Nutrition information is estimated per 12oz drink prepared with whole milk and whipped cream.

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