Peppermint Mocha | A Homemade Recipe
Enjoy a taste of peppermint with this simple Peppermint Mocha Recipe. Create peppermint syrup, & finish it off by creating Peppermint Mocha!
Equipment
- 1 Espresso Machine - recommended
- 1 Stovetop
- 1 Small/Medium Saucepan
- 1 Milk Frother/Steamer - or heat milk in small saucepan
- 1 Chosen Mug
Ingredients
Peppermint Syrup Ingredients
- 1 cup Water
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Extract
Peppermint Mocha Ingredients
- 2 shots Espresso - or 1/2 cup of strongly brewed coffee
- 2 tbsp Peppermint Syrup
- 1 tbsp Cocoa Powder (unsweetened)
- 1 cup Milk - or non dairy alternative
- Whipped Cream - optional
- Crushed Candy Cane Pieces
Instructions
- Grab a small or medium saucepan and combine the water & sugar.
- Turn your stovetop onto medium heat and heat the saucepan to a low boil. Stir consistently until the sugar is completely dissolved. It usually takes me 5 minutes for the saucepan to boil.
- Once the mixture hits a low boil, reduce the heat to low and simmer for 5 minutes. Stir occasionally.
- Turn off the stovetop and remove the saucepan from heat. Stir in the vanilla extract and peppermint extract. Make sure everything is properly mixed.
- Allow the syrup to cool for 5-10 minutes. Now it is ready to be used for the mocha!
- Brew two shots of espresso (or 1/2 cup of strongly brewed coffee) and pour into your Chosen Mug
- Add 2-3 tbsp of your homemade peppermint syrup to you Chosen Mug. You can store any extra syrup that you don’t use immediately in an airtight container in the fridge. The properly stored peppermint extract will stay fresh for three weeks in the fridge.
- Steam 1 cup (8 oz) of milk (or non-dairy alternative) by using steamer/frother or heat in small saucepan until it is steaming but not boiling.
- Pour steamed/frothed milk into your Chosen Mug, and mix/stir everything together.
- Add optional whipped cream and crushed candy cane pieces to the top. They are optional, but they are definitely recommended!