Creamy Peppermint Mocha Latte
A rich and festive holiday drink combining smooth espresso, dark cocoa, and refreshing peppermint syrup, topped with optional vanilla-infused whipped cream for a cozy winter treat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
- 2 shots (about 60 ml) freshly brewed espresso or 1/2 cup (120 ml) very strong brewed coffee
- 1 cup (240 ml) whole milk or dairy-free alternative like oat or almond milk
- 2 tablespoons unsweetened dark cocoa powder
- 2 tablespoons peppermint syrup (store-bought or homemade)
- 1 to 2 tablespoons granulated sugar or sweetener of choice
- 1/2 teaspoon pure vanilla extract
- Optional: 1/2 cup (120 ml) heavy whipping cream, sweetened with 1 teaspoon sugar and a few drops of peppermint extract
- Optional: chocolate shavings or mini peppermint candies for garnish
Instructions
- Brew 2 shots of espresso (about 60 ml) or 1/2 cup (120 ml) very strong coffee and pour into a heatproof mug.
- In a small saucepan, combine 2 tablespoons cocoa powder and 1 to 2 tablespoons sugar. Add 2 tablespoons hot water and whisk over medium heat until smooth and slightly thickened, about 1 to 2 minutes.
- Pour 1 cup (240 ml) milk into the saucepan with the cocoa mixture. Warm gently, stirring constantly, until hot but not boiling (around 150°F/65°C). Froth the milk using a whisk or milk frother until creamy foam forms, about 30 to 60 seconds.
- Stir in 2 tablespoons peppermint syrup and 1/2 teaspoon vanilla extract. Adjust sweetness to taste.
- Pour the warm peppermint mocha milk over the espresso in the mug and stir gently to combine.
- Optional: Top with a swirl of homemade peppermint whipped cream made by whipping 1/2 cup heavy cream with 1 teaspoon sugar and a few drops of peppermint extract until soft peaks form.
- Garnish with chocolate shavings or crushed peppermint candies if desired.
- Enjoy your creamy peppermint mocha latte!
Notes
Use fresh, quality coffee for best flavor. Warm milk gently to avoid scalding and bitterness. Whisk cocoa powder and sugar with hot water first to prevent lumps. Cold milk froths better than warm milk if using a hand frother. Adjust sweetness and peppermint syrup to taste. Leftover coffee and milk mixture can be stored in the fridge for up to 2 days and reheated gently. Whipped cream topping is best made fresh but can be prepared a few hours ahead and chilled.
Nutrition
- Serving Size: 1 cup (about 12 oz)
- Calories: 220
- Sugar: 18
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
Keywords: peppermint mocha, holiday drink, creamy latte, peppermint mocha latte, homemade latte, festive coffee, peppermint syrup, mocha recipe