Easy Copycat Starbucks Peppermint Mocha Recipe
Make a delicious Starbucks Peppermint Mocha at home in under 10 minutes with simple pantry ingredients. This easy copycat recipe delivers the perfect balance of rich chocolate and cool peppermint, saving you money and a trip to the coffee shop.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1 ½ cups milk (whole milk recommended, or oat milk for dairy-free)
- ¼ cup semi-sweet chocolate chips (Ghirardelli or Guittard recommended)
- 2 teaspoons instant espresso powder (or ½ cup strong brewed coffee, reduce milk by ½ cup)
- ¼ teaspoon peppermint extract (pure extract preferred)
- 1–2 tablespoons granulated sugar (adjust to taste)
- ½ teaspoon vanilla extract
- Whipped cream (for topping)
- Crushed peppermint candies (for garnish, optional)
Instructions
- Heat the milk: Pour 1 ½ cups of milk into a small saucepan. Heat over medium heat until steaming but not boiling, about 3-4 minutes. Look for tiny bubbles around the edges; do not let it boil.
- Melt the chocolate: Add ¼ cup of semi-sweet chocolate chips to the warm milk. Whisk continuously until completely melted and the milk turns a rich brown, about 1-2 minutes. The mixture should be smooth with no lumps.
- Add the flavorings: Remove the pan from the heat. Whisk in 2 teaspoons instant espresso powder, ¼ teaspoon peppermint extract, ½ teaspoon vanilla extract, and 1-2 tablespoons sugar. Whisk until everything is dissolved. Taste and adjust sweetness or peppermint as desired.
- Froth the milk (optional): For a foamy top, use a milk frother or a fork to vigorously whisk the top layer of the hot milk for 20-30 seconds until foam forms.
- Pour and serve: Pour the mixture into a large mug. Top with a generous dollop of whipped cream and sprinkle with crushed peppermint candies.
- Enjoy immediately: This drink is best fresh and hot. If using brewed coffee instead of espresso powder, add ½ cup of coffee to the mug first, then pour the hot chocolate milk mixture over it and stir gently.
Notes
Peppermint extract is potent; start with ¼ teaspoon and add more if desired. For a richer drink, use half-and-half instead of milk. For a lighter version, use skim milk and skip the whipped cream. The chocolate milk base can be made ahead and stored in the fridge for 3-4 days; reheat gently and add peppermint extract just before serving.
Nutrition
- Serving Size: 1 mug (12 oz)
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 10
Keywords: peppermint mocha, Starbucks copycat, hot chocolate, coffee drink, holiday drink, Christmas drink, easy mocha recipe