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Peppermint Mocha - A Cozy, Chocolatey Mint Coffee Treat

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Espresso or strong coffee: 2 shots espresso (about 2 ounces) or 1/2 cup very strong brewed coffee.
  • Milk: 1 cup (dairy or non-dairy like oat, almond, or soy).
  • Unsweetened cocoa powder: 1 to 1.5 tablespoons for a rich chocolate base.
  • Sugar or sweetener: 1 to 2 tablespoons, to taste. Maple syrup or honey works too.
  • Peppermint extract: 1/8 to 1/4 teaspoon. A little goes a long way.
  • Vanilla extract (optional): 1/4 teaspoon for warmth and depth.
  • Salt (a pinch): Helps round out the chocolate flavor.
  • Whipped cream (optional): For a creamy topping.
  • Chocolate shavings or crushed candy cane (optional): For garnish and extra flair.

Method
 

  1. Brew the coffee: Make 2 shots of espresso or brew 1/2 cup of very strong coffee. Set aside.
  2. Warm the milk: In a small saucepan over medium heat, warm the milk until it’s hot but not boiling. If you have a frother, you can use it later for foam.
  3. Make the chocolate base: In a mug, whisk together the cocoa powder, sugar, and a splash of hot milk to form a smooth paste. Add the pinch of salt.
  4. Combine and dissolve: Pour in the remaining hot milk while stirring. Make sure the cocoa and sugar are fully dissolved.
  5. Add flavors: Stir in the peppermint extract (start with 1/8 teaspoon) and vanilla extract if using.
  6. Add coffee: Pour in the espresso or strong coffee. Taste and adjust sweetness and mint level if needed. If you like it extra chocolatey, add another teaspoon of cocoa and a bit more sugar, then stir well.
  7. Finish and garnish: Top with whipped cream if you like. Add chocolate shavings or a sprinkle of crushed candy cane. Serve hot.