Peppermint Mocha– Easy Starbucks Copycat

This Peppermint Mocha recipe is a cozy copycat of the Starbucks version — rich espresso, homemade mocha and peppermint syrups, plus frothy milk and whipped cream on top. It’s cheaper, comes together fast, and hits that perfect sweet-winter-coffee note without being overwhelming. Great for holiday mornings or anytime you want a little comfort in a cup.

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Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: chocolatey, minty, not too sweet
• Great for: winter vibes, gift-wrapping days, coffee breaks that feel extra

Why I Like This Recipe

Honestly? I just wanted something warm that didn’t taste basic. Made this one night with leftover peppermint extract and cocoa powder, and it worked. It’s actually better than I expected — not too sweet, and the peppermint hits just right. Also, making your own syrups makes you feel weirdly accomplished.

Ingredients

Mocha Syrup (makes extra):

• 1 cup sugar
• 1 cup water
• 2 tbsp cocoa powder

Peppermint Syrup (also makes extra):

• 1 cup sugar
• 1 cup water
• 2 tsp peppermint extract

For 1 Drink:

• 4 oz espresso or strong coffee
• 1 tbsp mocha syrup
• 2 tsp peppermint syrup
• 8 oz milk (2% or any milk you like), steamed or warmed
• 2 tbsp whipped cream (optional)
• 2 tsp chocolate syrup (optional)
• 1 tsp crushed peppermint candy (optional)

How To Make Peppermint Mocha

1. Make the syrups: Boil water + sugar in two separate pots. Add cocoa to one for mocha, extract to the other for peppermint. Let them cool.
2. Brew your coffee: Make espresso or strong brewed coffee. Add mocha and peppermint syrup to your mug first, then pour in the coffee.
3. Warm the milk: Steam, froth, or just heat it. You want it hot but not boiling.
4. Build the drink: Pour milk over the coffee mix. Stir gently.
5. Top and finish: Add whipped cream. Drizzle with chocolate syrup. Sprinkle crushed peppermint candy. Done.

Tips for Success

• Don’t go overboard on the peppermint — it gets intense fast
• •Make syrups in advance and keep in fridge up to a week
• Froth your milk if you want that café feel without the price
• Whole milk = creamier texture, but oat milk works great too

Storage and Reheating

• Fridge: Cool leftover mocha down first. Store in a jar for up to 2 days.
• Reheat: Low heat on the stove or microwave in 30 sec bursts. Stir gently.
• Freezer: Wouldn’t freeze it — texture gets weird.

Frequently Asked Questions

• Do I need to make the syrups fresh each time?
  Nope — make them once, keep them in jars in the fridge. One batch lasts a week.
• Can I use peppermint extract directly in the drink?
  You can, but it’s easy to overdo. Syrup’s more balanced and easier to control.
• Can I use regular cocoa mix instead of making mocha syrup?
  You can in a pinch, but the texture and taste won’t be the same.
• What milk works best?
  Whole milk gives you the creamiest texture. But oat, almond, and soy work too.
• How do I froth milk without a frother?
  Heat it in a jar and shake (lid on!) or whisk it in a saucepan. Not fancy, still works.

Common Mistakes and How to Dodge Them

• Overdoing the peppermint:
  Even a little too much can turn the drink into toothpaste. Start small, taste, and add if needed.
• Boiling the milk:
  Kills the texture and flavor. Just warm it until steamy, not bubbling.
• Skipping the syrup step:
  Peppermint extract straight into the cup can be too harsh. Syrup helps mellow it out.
• Using low-quality cocoa:
  Makes it chalky or flat. A good dark cocoa powder really makes a difference.
• Forgetting to stir the syrups into hot coffee:
  If you don’t mix them well while the coffee’s hot, they’ll settle at the bottom.

Nutrition Facts (Per Serving)

• Calories: 276 kcal
• Fat: 8g
• Carbs: 41g
• Protein: 7g
• Sodium: 92mg
• Sugar: 36g

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