Iced Peppermint Mocha: My Cozy, Cool-Weather Coffee Fix
Let’s Talk Iced Peppermint Mocha—Yes, You Can Make It at Home!
Alright, confession time: I got hooked on iced peppermint mochas after a wild holiday shopping spree, like, four years ago? My sister bought me one (after I basically begged) and it tasted like a grownup way to drink a peppermint patty—frosty, chocolate-y, with just a flick of mint that made the chaos of gift shopping almost bearable. Fast-forward to now: I make this a LOT at home, especially as soon as the first leave falls. Or when I just need a pick-me-up that feels like winter in a glass, but—real talk—without the price of a coffee shop run. Plus, sometimes the cat tries to swipe the whipped cream if I leave it unattended, which is just rude.
Why I Keep Making This (And Maybe You Should, Too)
I make this when my brain says, “You should probably just have water,” but my heart wants dessert-for-breakfast (or mid-afternoon, or right after dinner honestly). Also: my family goes a bit bonkers for anything with chocolate and coffee—peppermint is the bonus that makes everyone ask, “Wait, you made this at home?” Even better, I’m not standing over a pot of steaming milk, so it’s perfect in summer too—though I’ll admit, whipping cream when you’re in a hurry is…let’s say, challenging. And I used to wreck the mint flavor but after a few peppermint disasters, I think I have it figured out. Probably.
What You’ll Need (But Like, Substitute If You Want)
- 1 cup strong brewed coffee (I just use whatever I’ve got—sometimes instant espresso or leftover drip coffee from the morning. My gran swore by Maxwell House, but really? Any will do.)
- 1/2 cup milk (whole, skim, almond—pick your poison. Oat milk makes it extra creamy, but I won’t judge either way)
- 2 tbsp chocolate syrup (store brand works, I sometimes use a spoonful of cocoa powder + sugar when I can’t find the syrup. Not even mad about it)
- 1/4 to 1/2 tsp peppermint extract (Puh-lease, go easy—it’s strong! You can always add more, but you can’t un-mint your mocha)
- Ice (couple good handfuls—about a cup or so, but just eyeball it, honestly)
- Whipped cream (from a can is totally fine, or DIY with heavy cream and a whisk/small hand mixer… muscle-power required)
- Chocolate shavings or crushed peppermint candies, optional if you’re feeling fancy
So Here’s How I (Usually) Make It
- Brew your coffee—strong is best. Or, honestly, microwave what’s left in the pot from breakfast (zero judgment). Pour it in a glass or mason jar.
- Add your chocolate syrup. Give it a stir. I usually taste (okay, more than once) at this stage, so you can adjust sweetness if you need to.
- Stir in the peppermint extract. If it smells like toothpaste, you probably poured too much—don’t worry, it happens. Dilute with more coffee or milk.
- Add your milk. Cold is fine, but if you want it creamier, pop it in the microwave for 20 seconds first. Not necessary, but, eh, why not?
- Throw in the ice—big cubes, small cubes, whatever melts slowest at your place. Give it another stir.
- Top with whipped cream. Pile it on. If you’re using homemade, just whisk about 1/4 cup heavy cream and a pinch of sugar till it’s fluffy-ish—don’t stress about peaks. Or just do the squirt-can thing like I do when I’m chasing my toddler.
- Sprinkle on those chocolate shavings or crushed up peppermints. Try not to eat them all before they land in your drink. And, hey—this is the perfect moment for an Instagram photo, if you’re into that sort of thing.
- Slurp and enjoy! Actually, maybe use a straw first; the whipped cream tends to stick your nose if you’re not careful (ask me how I know).
A Few Random Notes (Trust Me, I Learned the Hard Way)
- The first time I used spearmint extract by mistake, and, wow, let’s just say… don’t do that. Peppermint only!
- If you’re using cocoa powder instead of syrup: dissolve it in a smidge of hot coffee first, or it’ll clump. Ask me how I know (again).
- On second thought, 1/2 tsp peppermint might actually be too much for some folks. Taste after 1/4, then see how mint-crazy you’re feeling.
Variations (Stuff I’ve Actually Tried—Some Successful, Some…Not)
- Vegan version: Oat milk, coconut whipped cream, and dark chocolate syrup. Good, though my cousin said the coconut overpowered a bit.
- Extra chocolate: Use chocolate milk instead of plain. It’s almost too much… but can you really have too much?
- I tried adding a shot of espresso and less milk once and—well—if you love serious caffeine, it works! But it was jitter juice for me.
- Also tried with honey instead of syrup. Eh. Odd aftertaste. Wouldn’t recommend unless you’re out of everything else.
What If I Don’t Have Fancy Coffee Gear?
No espresso maker? No problem. I’ve used a French press, single-cup pour-over, or (okay, don’t laugh) reheated leftover coffee from a diner mug. You can even check this handy guide from Stumptown Coffee for fun coffee hacks.
How Do I Store This? (Spoiler: You Probably Won’t Have Leftovers)
You can keep the mocha mix (without ice and whipped cream) in the fridge in a jar for up to a day or so, but honestly, in my house it vanishes faster than you can say “who drank my mocha?” If it separates, just give it a shake and you’re good.
Serving It Up (Family Traditions, Optional)
I like to serve these in tall glasses, topped to the brim with whipped cream (sometimes I sneak in an extra drizzle of chocolate syrup). On Christmas morning, we all clink glasses before opening gifts; my niece puts extra candy canes in hers, which, yeah, is wild.
Can I Tell You a Pro Tip? (Lesson Learned…The Hard Way)
I once rushed the ice step and used warm-ish coffee, and, shockingly, wound up with a sad, watery drink. Now I always cool my coffee a bit before adding the ice. Patience! Even if you’re hangry for caffeine.
BONUS: The Peppermint Mocha FAQ—Real Questions I’ve Actually Gotten
- Can I use peppermint schnapps instead of extract?
- Technically, yes, but it’s got booze! Great for grown-up gatherings, but, you know, not for school pickup.
- Milk alternatives—work okay?
- Totally. Some are creamier (oat, cashew), some separate a bit, but a quick stir and it’s fine.
- How do I get the whipped cream to last?
- Good question—I’ve never managed it. It melts fast, so pile it on right before serving and don’t dawdle. Or just accept the creamy chaos.
- What’s your favorite chocolate syrup?
- Honestly? Ghirardelli is fancy, but Hershey’s is what I usually have. I saw Smitten Kitchen’s homemade version here and it’s kinda fun for DIY fans!
And that’s pretty much the gist of it, along with my trademark rambling. Try it, tweak it, let me know if you come up with something wild—I’m always game to try a new twist, even if it’s questionable at first glance. Cheers, friend!
Ingredients
- 1 cup freshly brewed espresso or strong coffee
- 1 cup milk (dairy or non-dairy)
- 3 tablespoons chocolate syrup
- 1/2 teaspoon peppermint extract
- 2 teaspoons granulated sugar
- 1 cup ice cubes
- Whipped cream, for topping
- Chocolate shavings and crushed peppermint candies, for garnish (optional)
Instructions
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1In a heatproof bowl or glass, combine hot espresso or strong coffee with chocolate syrup and sugar. Stir well until fully dissolved.
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2Add the peppermint extract to the coffee mixture and blend thoroughly.
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3Fill two tall glasses with ice cubes. Pour the coffee mixture evenly over the ice.
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4Add milk to each glass, stirring gently to combine.
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5Top with whipped cream, chocolate shavings, and crushed peppermint candies as desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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