Have a coffee shop experience without ever leaving your home! This healthy, homemade peppermint mocha is easy to make and free of refined sugar.
The Peppermint Mocha introduced me to coffee. Before I first tasted the delectable drink that doubles as a liquid dessert, I lamented that coffee was gross and I turned my nose up at any offers of it.
“No way, no how, will I ever become a coffee drinker!” I cried.
But, alas, one sip of a peppermint mocha…and the rest is history!
I still enjoy an occasional indulgence of a peppermint mocha at my local coffee shop (most places can make it year-round if you ask!), but I’ve learned that making this coffee treat at home will result in an even tastier–and healthier–beverage.
Without further ado, here’s my recipe for a homemade, healthier peppermint mocha (which can also be dairy free!):
Homemade Peppermint Mocha
- 1 cup strong coffee*
- 1 cup steamed milk (I typically use almond milk, but I imagine coconut milk would lend itself to an extra sweetness!)
- 1 tablespoon cocoa powder
- 2 tablespoons sucanat (unrefined, granulated sugar...which you can get at Vitacost if you don't have access to it locally)
- 3 tablespoons peppermint syrup (Find my easy-peasy recipe for homemade peppermint syrup here!)
- Make cup of coffee to your desired strength.
- Steam your cup of milk in a small pot. Whisk until it's nice and bubbly looking.
- Pour coffee into mug and add the rest of your ingredients, stirring to dissolve the sucanat and cocoa powder. Pour milk over top of coffee mixture.
- You can top with homemade whipped cream or a homemade marshmallow, and drizzling chocolate sauce or sprinkling cocoa powder or crushed peppermint candies on top would make even a nicer display for guests. But I'll be honest: I don't do all that. ???? I guess I'm just lazy and want my peppermint mocha while it's hot!
* The strength of your coffee is all your personal preference. If you aren't typically a coffee drinker and just want to see if you like a peppermint mocha, try experimenting by just making a regular cup. I typically make mine with 1 Tbsp. of coffee to 1 cup water--which really isn't very strong, but it's twice as strong as a normal cup I'd make for myself. The coffee shop peppermint mocha is made with a very strong espresso.
I would not say this about every recipe I post, but I promise you that this peppermint mocha tastes better than a coffee shop–and boy is it cheaper!
If you’re interested in experimenting with some other warm holiday beverages, check out Rachel’s Crock Pot Lattes, Stacy’s Honey-Spiced Latte and Emily’s Chai Tea (chai is my favorite–and the peppermint mocha comes in for a close second!).