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–+ servings
two Starbucks peppermint mochas
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5 from 3 votes

Starbucks Peppermint Mocha

This copycat Starbucks peppermint mocha is an easy Christmas coffee drink that’s the perfect peppermint treat to enjoy during the holiday season.  Make it hot or iced, and enjoy a taste of festive cheer!
Prep Time25 minutes
Total Time25 minutes
Servings: 1 mocha
Calories: 472kcal
Author: Brooke & Emma

Ingredients
 

For the Peppermint Syrup (Makes about ¾ Cup)

For the Chocolate Syrup (Makes about ⅔ Cup)

  • 2 ounces dark chocolate chips
  • ½ cup heavy whipping cream

For the Mocha (14 fl oz or 416 ml)

  • 3 tablespoons mint syrup
  • ¼ cup chocolate syrup
  • ⅔ cup strong coffee or ⅓ cup espresso
  • ⅔ cup whole milk steamed

For Decorating One Mocha

  • ¼ cup heavy whipping cream optional
  • ½ teaspoon grated chocolate optional

Instructions

Peppermint Syrup

  • Pour the sugar and water into a small saucepan over medium heat.  Stir until the sugar has fully dissolved.
  • Remove the syrup from the heat and let it cool for about 1 minute, then stir in the peppermint extract.  Set aside.

Chocolate Syrup

  • Heat the cream in a saucepan until it's barely simmering, then remove from the heat, add the chocolate chips, and whisk until the sauce is smooth and well combined.

Making the Mocha

  • Brew the coffee or espresso.
  • Pour 3 tablespoons of the mint syrup and ¼ cup of the chocolate milk into a mug.  Add ⅔ cup of coffee and ⅔ cup of steamed whole milk.  Stir well to combine.
  • Whip the heavy cream until stiff peaks form.  Snip the corner off of a sandwich bag and slip a star piping nozzle into the corner to create a piping bag.  Spoon the whipped cream into the bag and pipe the cream in a mound on top of the mocha.
  • Use a fine cheese grater to grate some dark chocolate on top of the mocha.  Garnish with a candy cane and enjoy immediately.

Notes

  • For the best flavor, use full-fat milk and freshly brewed coffee.
  • Blend the chocolate mixture for 60 seconds to ensure that it's evenly mixed.
  • Skinny Version: use coconut milk, substitute the sugar, and/or skip the whipped cream.
  • Iced Version: use cold brew coffee and serve over ice.
  • Frappuccino: Pour the drink into a blender and add 1 cup of crushed ice and ⅛ teaspoon of xanthan gum to emulsify. Blend until smooth.
  • Make Ahead: mix up the peppermint syrup and chocolate milk and refrigerate for up to 5 days.

Nutrition

Serving: 1drink (without whipping cream) | Calories: 472kcal | Carbohydrates: 101g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 154mg | Potassium: 528mg | Fiber: 2g | Sugar: 90g | Vitamin A: 264IU | Vitamin C: 0.1mg | Calcium: 222mg | Iron: 4mg