Make your coffee break feel extra festive with this rich peppermint mocha. Freshly brewed coffee blends with smooth chocolate and cool peppermint liqueur for a comforting drink that's perfect for chilly mornings or holiday gatherings. Finish each mug with fluffy whipped cream and crushed candy canes for a sweet, refreshing touch.
Ingredients
For the Chocolate Base
- Cocoa powder
- Melted chocolate
For the Coffee
- Freshly brewed hot coffee
For the Peppermint Flavor
- Peppermint liqueur or peppermint schnapps
For Topping
- Whipped cream
- Crushed candy canes or chocolate shavings
How to Make
Brew the coffee: Prepare fresh, hot coffee using your favorite variety. Keep it steaming hot for mixing.
Prepare the chocolate mixture: Add cocoa powder or melted chocolate to a mug. Whisk in a small splash of hot coffee until the mixture becomes smooth and glossy, without lumps.
Combine with the remaining coffee: Pour the rest of the freshly brewed coffee into the mug. Stir gently until the chocolate is evenly blended throughout.
Add the peppermint liqueur: Stir in a shot of peppermint liqueur or peppermint schnapps, allowing its cool mint flavor to combine with the chocolate coffee.
Add whipped cream: Spoon a generous layer of whipped cream over the top of the mocha.
Finish with a garnish: Sprinkle crushed candy canes or chocolate shavings over the whipped cream. Serve while warm.
Important Recipe Tips
- For a richer chocolate flavor: Use melted, high-quality dark chocolate instead of cocoa powder. It gives the drink a deeper taste and smoother texture.
- Make it dairy-free: Replace regular milk, if used, with almond, oat, or coconut milk for a creamy dairy-free version.
- Prepare an alcohol-free version: Leave out the peppermint liqueur and use peppermint extract or peppermint syrup instead. This makes a family-friendly alternative.
- Try peppermint whipped cream: Add a few drops of peppermint extract to freshly whipped cream for an extra layer of minty flavor.
- Choose festive toppings: Crushed candy canes add a pleasant crunch, while chocolate shavings make the drink look especially indulgent.
- Serving suggestions: Serve in holiday mugs with a candy cane tucked over the rim. Chocolate peppermint bark and dark chocolate cookies make delicious companions. For an evening variation, add a little chocolate liqueur or an additional shot of peppermint schnapps.
- Store leftover coffee: Transfer leftover coffee to an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
- Keep the liqueur fresh: Store peppermint liqueur in a cool, dark cupboard or liquor cabinet, away from direct sunlight.
- Make it iced: Refrigerate the prepared drink and serve it cold. Add fresh whipped cream and crushed candy cane just before serving.
- Prepare the dry ingredients ahead: Mix cocoa powder and sugar in advance, if using sugar, and keep the mixture in a sealed container for quicker preparation whenever you want a mocha.
