Ditch the coffee shop lines in favor of this homemade peppermint mocha recipe! Made with simple ingredients, this copycat Starbucks favorite has less sugar and can be made dairy-free. Top with whipped cream and crushed candy canes for a festive and cozy holiday drink!
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I’m a California girl through and through, which means I spend most of my year sipping on iced coffee. My Starbucks order? A grande nonfat iced latte with one Splenda (because, balance). But come December, all bets are off. That’s when I swap my iced favorite for a cozy peppermint mocha that practically screams holiday season.
This year, though, I’ve been perfecting my homemade version. With just a few pantry staples, less than 10 minutes and a sprinkle of crushed candy canes, you can whip up a peppermint mocha that rivals your favorite coffee shop—no long lines or pricey drinks required.
How To Make Espresso at Home
Don’t have an espresso machine? No worries! I developed this recipe using good ol’ brewed coffee, but if you’re looking for that strong espresso-style coffee at home here’s how you can do it:
- French press: Add 2 tablespoons of finely ground coffee to your French press, pour in ½ cup of hot water and let it steep for 4 minutes. Slowly press the plunger down, and voilà—espresso-style coffee.
- Moka pot: A stovetop espresso maker is a great tool for brewing strong coffee. Simply fill the bottom chamber with water, add finely ground coffee to the filter basket and heat it on the stove until the coffee bubbles up.
- Instant espresso powder: Mix 1-2 teaspoons with hot water for a quick and easy alternative.
Not in the mood to play barista? A strong cup of brewed coffee works just fine, and it’s what I use most often!
One of the best things about this homemade peppermint mocha recipe is that you control the sweetness. While the Starbucks version can pack over 50 grams of sugar into one cup, my recipe keeps things much lighter without sacrificing that indulgent holiday flavor. With just 1.5 tablespoons of sugar per cup (or your favorite substitute), you can enjoy all the minty, chocolatey goodness minus the sugar crash. Plus, it’s made with simple, wholesome ingredients you probably already have in your kitchen.
- Milk: Use your favorite dairy or non-dairy milk.
- Sugar: Adjust to taste or try a natural sweetener like honey or maple syrup.
- Unsweetened cocoa powder: I opted for cocoa powder instead of a syrup or chocolate bar because it’s simple, pantry-friendly and gives you full control over the sweetness. Plus, it delivers a rich, chocolatey flavor that’s closer to Starbucks’ bittersweet mocha sauce without extra additives.
- Brewed coffee: Use your favorite blend or swap it for espresso if you like a bolder flavor.
- Mint extract: A little goes a long way to give this mocha its signature peppermint kick. Prefer syrup? You can swap in 1-2 teaspoons of peppermint syrup instead.
- Whipped cream & crushed candy canes: Optional, but highly recommended for the ultimate festive garnish!
See the recipe card for full information on ingredients and quantities.
- Whisk together the milk, sugar, cocoa powder and brewed coffee in a saucepan over medium-low heat. Simmer until warm, about 2 minutes. Pro tip: Whisk continuously to dissolve the cocoa powder for a velvety smooth texture.
- Remove the saucepan from the heat and stir in the mint extract. A little goes a long way, so measure carefully!
- Pour the mocha coffee into two mugs, and enjoy.
A dollop of my secret ingredient whipped cream takes this cozy drink to the next level. And don’t forget to sprinkle on those crushed candy canes for ultimate holiday vibes!
- Make it iced! Simply let the mixture cool, pour over ice and garnish as usual.
- Feel free to adjust the amount of milk to suit your taste. Use less for a bolder coffee flavor, or add more for a creamier, milder experience—similar to a peppermint hot chocolate.
- Planning to serve hordes of holiday guests? This recipe can easily be scaled up! Just double, triple or even quadruple the ingredients to make enough for everyone. If you’re making this for a crowd, you can easily keep it warm in a slow cooker on the “keep warm” setting.
- The best way to crush candy canes? Place them in a zip-top bag and give them a few firm taps with a rolling pin or meat mallet. Instant holiday sprinkles!
Perfect Pairings
What’s a cozy peppermint mocha without the perfect treat to enjoy alongside it? Here are some of my favorite festive pairings that bring a little extra magic to your seasonal sipping:
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Whether you’re cozying up by the fire or sneaking in a little me-time between holiday chaos, this recipe has you covered. What’s your go-to holiday drink? Let me know in the comments below—I’d love to hear from you!
Ingredients
- 2/3 cup whole milk or dairy/nondairy milk of choice
- 3 Tablespoons sugar
- 3 Tablespoons unsweetened cocoa powder
- 1 1/2 cups brewed coffee
- 1/2 teaspoon mint extract
- Whipped cream, for serving
- Crushed candy canes, for serving
Instructions
- In a medium saucepan set over medium-low heat, whisk together the milk, sugar, cocoa powder and coffee. Simmer until warm, about 2 minutes.
- Remove the saucepan from the heat and whisk in the mint extract.
- Divide the coffee between two serving cups. Top with whipped cream and crushed candy canes then serve.
Kelly’s Notes
- Swap the brewed coffee for 2-3 shots of espresso for an extra-strong kick.
- Feel free to adjust the amount of milk to suit your taste. Use less for a bolder coffee flavor, or add more for a creamier, milder experience—similar to a peppermint hot chocolate.
- Make it iced! Simply let the mixture cool, pour over ice and garnish as usual.
- This recipe can easily be scaled up. If you’re making this for a crowd, you can easily keep it warm in a slow cooker on the “keep warm” setting.
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This is delicious !! Better than Starbucks.
So glad you enjoyed the recipe, Audrey!
Better than Starbucks and so easy! I topped mine with lots of whipped cream and red sprinkles. :)
So glad you enjoyed the recipe! Love the sprinkles addition!
Made this with two shots of espresso this morning… soooo good!
I’m so glad you enjoyed it, Georgia! Happy holidays!