Description
A festive homemade Peppermint Mocha! Rich coffee, chocolate, and peppermint combine for a cozy drink topped with whipped cream and your favorite garnishes.
Ingredients
Scale
- 1 cup strong brewed coffee (dark roast preferred)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (or to taste)
- 1/2 cup milk (dairy or non-dairy)
- 1/4 teaspoon peppermint extract (start small, add more to taste)
- Pinch of salt
- 1 cup heavy cream (cold)
- 2 tablespoons powdered sugar
- 1/4 teaspoon peppermint extract (optional, for peppermint whipped cream)
- Chocolate shavings or curls
- Crushed peppermint candies
- Mini marshmallows
- Chocolate syrup or sauce
Instructions
- Combine Coffee, Cocoa, and Sugar: In a small saucepan, combine brewed coffee, cocoa powder, sugar, and salt. Whisk until cocoa is fully dissolved.
- Heat and Simmer: Place saucepan over medium heat and bring to a gentle simmer, stirring constantly. Simmer for 2-3 minutes, allowing flavors to meld and mixture to slightly thicken. Be careful not to boil over.
- Add Milk and Peppermint Extract: Reduce heat to low and slowly whisk in milk. Continue to whisk until heated through, but not boiling. Stir in peppermint extract (start with 1/4 tsp and add more to taste).
- Taste and Adjust: Taste and adjust sweetness or peppermint flavor as needed.
- Chill Your Equipment: Place mixing bowl and whisk attachment (or beaters) in the freezer for 15-20 minutes.
- Combine Cream and Sugar: Pour cold heavy cream into chilled bowl. Add powdered sugar and peppermint extract (if using).
- Whip the Cream: Whip on medium speed until stiff peaks form. Be careful not to overwhip.
- Pour the Mocha: Pour hot peppermint mocha into your favorite mug.
- Top with Whipped Cream: Generously top with freshly whipped cream.
- Garnish: Sprinkle chocolate shavings, crushed peppermint candies, and mini marshmallows. Drizzle with chocolate syrup.
- Serve and Enjoy: Serve immediately and enjoy!
Notes
- Make it Iced: Let coffee cool before combining with other ingredients. Pour over ice.
- Use Chocolate Syrup: Substitute cocoa powder with 2 tablespoons of chocolate syrup (adjust to taste).
- Add Espresso: Add a shot of espresso for an extra caffeine boost.
- Spice it Up: Add a pinch of cinnamon or nutmeg.
- Vegan Option: Use non-dairy milk and vegan whipped cream.
- Make Ahead: Prepare mocha base ahead of time and store in refrigerator for up to 2 days. Reheat before serving.
- Peppermint Extract Alternatives: Use peppermint schnapps or strong peppermint tea.
- Sweetness Level: Adjust sugar to your liking.
- Whipped Cream Stability: Add bloomed gelatin to stabilize whipped cream.
- Chocolate Choice: Experiment with different types of cocoa powder.
- Prep Time: 5 minutes
- Cook Time: 5 minutes