How to Make a Peppermint Mocha at Home

The peppermint mocha is the Christmas drink for chocolate lovers. Rich chocolate, a double espresso and a cool hint of mint. Made with real chocolate, it's far better than anything from a pump of sauce.

What you need

• An espresso machine with a steam wand
• Espresso coffee, such as our Momentum Espresso
• Our 52% Hot Chocolate
• Sweetbird Mint Syrup
• A 350ml milk jug
• Optional: whipped cream and crushed candy cane

The recipe (12oz)

• About 20g of hot chocolate (a heaped scoop)
• 10ml mint syrup (one pump)
• Double espresso (about 36g)
• About 200ml of steamed milk

Step by step

1. Put the chocolate and mint syrup in your cup.
2. Pull a double espresso straight onto them. See our espresso guide.
3. Stir into a smooth, glossy paste.
4. Steam your milk to 60 to 65°C and pour it in, stirring as you go.
5. Top with whipped cream and crushed candy cane if you like.

No coffee?

Make a mint hot chocolate instead. Same chocolate and syrup, no espresso. For the classic version, see our mocha recipe.

Tips

• Mint is strong. One pump is plenty in a 12oz cup.
• Melting the chocolate in the hot espresso gives the smoothest result.
• Oat milk works well and keeps the drink dairy free.

FAQs

What is a peppermint mocha?

A mocha (espresso, chocolate and steamed milk) with peppermint syrup added.

Can I make it iced?

Yes. Melt the chocolate into the espresso, add the syrup, then pour over ice and 200ml of cold milk.

A 12oz peppermint mocha with semi-skimmed milk is around 225 kcal before any cream. Compare milks in our coffee calorie calculator. More festive ideas: Christmas drinks at home.

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