Ingredients
- 2 shots espresso (or 1/2 cup strong coffee)
- 2 cups whole milk
- 1/4 cup semisweet chocolate chips
- 1 tbsp unsweetened cocoa powder
- 2 tbsp peppermint syrup (or 1/4 tsp peppermint extract + 2 tbsp sugar)
- 1/4 tsp vanilla extract
- Whipped cream, for topping
- 2 candy canes, crushed
Instructions
- Melt the chocolate milk. In a saucepan over medium heat, warm the milk with the chocolate chips and cocoa powder, whisking, until the chocolate melts completely and the milk steams — don’t boil.
- Add peppermint and espresso. Off the heat, stir in the peppermint syrup (or extract + sugar), vanilla, and the hot espresso until smooth.
- Pour. Divide between 2 warm mugs.
- Top festively. Crown each with whipped cream and a generous shower of crushed candy cane.
- Serve. Serve immediately while hot.
💡 Peppermint mocha smarts
Peppermint extract is potent — 1/4 teaspoon is plenty; more and it tastes like toothpaste. Melt the chocolate into hot-but-not-boiling milk for the silkiest texture. Crush the candy canes in a zip-top bag with a rolling pin right before serving so they stay crunchy.
Common questions
Can I make a white chocolate peppermint mocha?
Yes — swap the semisweet chips for white chocolate chips. It's sweeter and even more dessert-like.
No espresso machine — what can I use?
1/2 cup of extra-strong brewed coffee per serving works beautifully.
Can I make it sugar-free?
Use a sugar-free peppermint syrup and dark chocolate; the drink stays rich and festive.
Can I make an iced peppermint mocha?
Yes — chill the chocolate-mint milk base, then pour over ice and add cold milk instead of steaming it.
Save for later
Love this recipe?
Save it to your "Thanksgiving Recipes" board so it's always one click away when the craving hits.
📌 Pin it for later