Peppermint White Chocolate Mocha
This homemade peppermint white chocolate mocha combines bold espresso, steamed milk, melted white chocolate and peppermint. Finished with whipped cream and crushed candy cane, this easy Starbucks-inspired Christmas coffee is ready in just 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 large mocha 1x
- Category: Beverage, Drink
- Method: STOVETOP
- Cuisine: copycat recipe
Ingredients
- 2 shots freshly brewed espresso
- 1 cup whole milk
- 3 tablespoons white chocolate chips or finely chopped white chocolate
- ⅛ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- Whipped cream, for topping
- Crushed candy cane or peppermint baking chips, for garnish
- Dark chocolate curls, optional
Instructions
- Brew the espresso.
Prepare two shots of espresso and pour them into a large heatproof mug. - Warm the milk.
Pour the milk into a small saucepan. Warm it over medium-low heat until steaming, but do not allow it to boil. - Melt the white chocolate.
Add the white chocolate to the warm milk. Whisk continuously until the chocolate is completely melted and the mixture is smooth. - Add the flavorings.
Remove the saucepan from the heat. Stir in the peppermint and vanilla extracts. - Assemble the mocha.
Slowly pour the white chocolate peppermint milk into the mug with the espresso. Stir gently to combine. - Add the toppings.
Top with whipped cream, crushed candy cane and chocolate curls. Serve immediately.
Notes
- Peppermint extract is very concentrated. Begin with ⅛ teaspoon and add more only after tasting.
- Use peppermint extract rather than mint extract. Mint extract may contain spearmint and produce a different flavor.
- For the smoothest consistency, use finely chopped white chocolate that contains cocoa butter.
- Keep the milk over medium-low heat and do not allow it to boil.
- Whole milk creates the creamiest mocha, but 2% milk or barista-style oat milk can be substituted.
- Add 1 to 2 teaspoons of sugar or simple syrup if you prefer a sweeter drink.
- For a stronger coffee flavor, use three shots of espresso.
Regular Coffee Option
Replace the espresso with:
- ½ cup strongly brewed dark-roast coffee
Reduce the milk to ¾ cup so the coffee flavor does not become diluted.
Peppermint Syrup Option
Replace the peppermint extract with:
- 1 tablespoon peppermint coffee syrup
Taste the finished drink and add additional syrup if desired.
Peppermint White Hot Chocolate Option
For a caffeine-free drink, omit the espresso and increase the milk to 1½ cups. Prepare the recipe as directed for an easy peppermint white hot chocolate.
Iced Mocha Option
Let the espresso cool slightly. Melt the white chocolate into ¼ cup of warm milk, then stir in the extracts. Fill a tall glass with ice and add:
- Cooled espresso
- ¾ cup cold milk
- White chocolate peppermint mixture
Stir well and top with whipped cream and crushed peppermint.
Storage
This peppermint white chocolate mocha tastes best immediately after preparation. Leftovers can be refrigerated in a covered container for up to two days.
Reheat gently in a saucepan over low heat, whisking frequently. Do not boil because excessive heat can cause the milk and white chocolate to separate.