Description
A delightful Peppermint Mocha recipe that blends rich espresso, creamy milk, chocolate, and refreshing peppermint flavor for a perfect holiday treat or cozy coffee break.
Ingredients
Scale
Milk Mixture
- 3/4 cup whole milk
- 3 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
Espresso & Flavorings
- 3/4 cup brewed espresso or strong coffee
- 1/4 teaspoon mint extract or 1/2 peppermint candy cane or peppermint syrup
- 1/4 teaspoon vanilla extract
Garnish (Optional)
- Whipped cream
- Chocolate shavings
Instructions
- Heat the Milk: In a small saucepan, combine the whole milk, cocoa powder, and sugar. Heat over medium heat, stirring occasionally until small bubbles form around the edges and the sugar has dissolved completely.
- Mix in Espresso and Flavors: Stir in the brewed espresso (or strong coffee), mint extract, and vanilla extract. If using a peppermint candy cane, stir until it melts completely into the mixture, infusing the mocha with a fresh minty taste.
- Serve: Pour the peppermint mocha into a large mug. Top with whipped cream and garnish with chocolate shavings if desired for an indulgent finish.
Notes
- For a dairy-free option, substitute whole milk with almond, oat, or soy milk.
- Adjust sweetness by varying the amount of sugar or using peppermint syrup.
- Using freshly brewed espresso will provide the best flavor but strong brewed coffee is a good substitute.
- Be careful heating milk to avoid boiling or scorching it.
- To make this recipe vegan, use plant-based milk and skip the whipped cream or use a dairy-free alternative.
