Peppermint Mocha {Starbucks Copycat}
If you look forward to the Starbucks Peppermint Mocha every holiday season, this easy copycat version lets you make the exact same rich chocolate mint drink at home. It uses mocha sauce, peppermint syrup, steamed milk, and plenty of whipped cream for the perfectly sweet and festive coffee.
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Makes: 1 drink
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Ingredients
- 2 oz (2 shots) espresso or strongly brewed coffee
- 2 oz mocha sauce store-bought or homemade with recipe below
- 2 oz peppermint syrup store-bought or homemade with recipe below
- 12 oz 2% milk or dairy/non-dairy alternative of your choice
- Whipped cream for topping
- Chocolate curls or shavings for topping
- Crushed candy canes for topping (optional)
Mocha Sauce
- 1 cup granulated sugar
- ⅓ cup cocoa powder
- ¾ cup water
- ⅛ teaspoon salt
- ¼ teaspoon xanthan gum (or 1 teaspoon cornstarch)
Peppermint Syrup
- 1 cup water
- 1-1 ⅓ cup granulated sugar (if making syrup with candy canes, use 1 cup sugar; if making with extract, use 1 ⅓ cup)
- 1 tsp peppermint extract OR 4 standard-size candy canes broken into pieces
Instructions
- Brew espresso into a heat-proof mug. Stir in the mocha sauce and peppermint syrup until fully combined.
- Steam milk to about 150-155 degrees F using an espresso machine, handheld frother, countertop frother, microwave, or stovetop.
- Pour steamed milk over the espresso mixture and gently stir.
- Top drink with whipped cream and chocolate curls. Add crushed candy canes if desired. Serve immediately.
Mocha Sauce
- Put all the ingredients in a saucepan and whisk together.
- Bring the mixture to a boil and once boiling, lower heat to a simmer. Let simmer for about 15 minutes to thicken.
- Pour the syrup into a heat-proof bowl or jar and place in fridge to cool completely. It should continue to thicken as it cools.
Peppermint Syrup
- Put water, sugar, and candy canes (if using) in a medium saucepan and bring mixture to a boil.
- Once boiling, lower heat and let simmer for about 10 minutes, until mixture has thickened a bit and candy canes (if using) have completely dissolved. Remove from heat. If using peppermint extract instead of candy canes, stir in now.
- Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.
Notes
- Feel free to use less mocha sauce and less peppermint syrup if this drink is too sweet for you. Or use more if you love all the sweetness!
- For more details on homemade peppermint syrup, check out my candy cane syrup recipe post. Syrup should stay fresh in an airtight container in the fridge for about a month.
- Homemade mocha sauce should stay fresh for about 3-4 weeks in the fridge.
- To make drink iced, simply mix espresso with mocha sauce and peppermint syrup, add cold milk, pour over ice, and finish with whipped cream and chocolate curls.
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