Peppermint Mocha Recipe

Inspired by Tumerico

Time20m

Serves2

House chocolate recipe with pure peppermint oil, pure vanilla, and espresso. Choice of milk - iced or hot.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Brew 4 shots of espresso and set aside.
2
In a small saucepan over low heat, whisk the cocoa powder, sugar, and water until smooth and glossy, about 1–2 minutes.
3
Remove from heat and whisk in the vanilla extract and peppermint oil. Taste and adjust peppermint by adding 1 additional drop if you desire a stronger mint note.

4
Hot Peppermint Mocha
Divide the mocha sauce into two mugs. Heat the milk in a separate small pot until steaming. For each mug, pour in 1 cup hot milk, then add 2 shots of espresso. Stir to combine, top with whipped cream if using, and garnish with crushed peppermint.
5
Iced Peppermint Mocha
Fill two tall glasses with ice. Divide the mocha sauce between the glasses. Pour 1 cup cold milk into each glass, then add 2 shots of espresso to each. Stir well and top with whipped cream and crushed peppermint if desired.