A homemade peppermint mocha has been my drink of the season. I love a good coffee shop dupe and this one might be my best (at least it’s the best if you’re a peppermint devotee like myself).
Homemade Peppermint Mocha vs. Peppermint Mocha Creamer
Once you try a homemade peppermint mocha, you’ll immediately throw out that peppermint mocha creamer from Trader Joe’s. Seriously, I did. I thought peppermint mocha creamer was fine. I’ve used it for years. Hot coffee, iced coffee, it was the flavor I waited all year long for. But, y’all, this recipe is life changing.
Yes, it takes a few extra minutes but it’s so much richer and true to the cocoa of the mocha and pure peppermint rather than imitation candy cane. And if you’re already going through the trouble to make coffee, why not just heat up some milk on the stove while you’re at it? That’s the only extra step you’re going to have to master and, yet, this recipe is so, so much more festive and delicious than just adding a dash of artificial creamer to your coffee.
Plus, I like to think it’s not so bad for you since it’s relying on milk, extract, and cocoa powder. There’s no additional sugar in this recipe. You’ll get all the sweetness you need from the extract and the milk.
So, if you’re ready to whip something up that’s worthy of a barista holiday concoction, here’s your recipe.
|Prep Time||10 minutes|
- 3/4 cup milk
- 1.5 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 3/4 cup espresso (you could use regular coffee but I enjoy the froth you get with an expresso machine)
- 1/2 tsp peppermint extract (you can go down to 1/4 tsp for less peppermint!)
- Heat milk, cocoa powder, and vanilla extract over medium low heat, whisking to mix in cocoa. Meanwhile, brew espresso. Add espresso and peppermint extract to milk. Whisk quickly. Pour into a mug. Top with whipped cream and cocoa powder. Enjoy!