A quick and easy homemade spin on Starbucks’ peppermint mocha! Peppermint and chocolate come together to create the perfect cup of hot, creamy comfort. Try my white chocolate mocha next.
I don’t know about you, but when a seasonal item appears at my favorite restaurants or coffee shops, I can’t help but feel like I need to inhale as much of that item as possible until it disappears until the following year.
This happens most often around Christmas, when I’ve convinced myself calories don’t count and I can eat as many cookies as I want without any consequences.
As you may remember, I have a weakness for Starbucks’ Cranberry Bliss Bars and that I found a way around the seasonal limitation on those. My other holiday addiction is the Starbucks’ Peppermint Mocha, and while I might convince myself that the calories don’t count, the money spent on them surely does.
My bank account can’t survive a holiday season at Starbucks, so it was yet another opportunity to come up with a homemade version to save some moolah.
This is when Torani flavored sauces come in to save the day again! I had purchased all their seasonal flavors recently and I was eager to use the Peppermint Bark flavored sauce. This turned out to be the perfect addition to give the drink it’s creamy peppermint flavor, without being overpowering.
You know how sometimes the flavor and/or scent of peppermint can be a bit much? That’s not a problem with this Torani sauce in the least.
How to make mocha at home
The point of this recipe was to make it quick and easy. So while I could use cocoa powder and sugar for the “mocha” additives, but since I have a couple boxes of Swiss Miss hot cocoa mixes lying around I figured this would be a great way to use them.
And by golly, I was right! It worked out perfectly.
The most time-consuming part of this recipe is frothing the milk, so as long as you have the patience for that you can whip up one of these bad boys in no time. If you usually stop for coffee in the morning, you don’t even need to wake up any earlier than you usually do.
In fact, you might be able to sleep in a little! Every minute counts when you’re hitting that snooze button, amiright?
How to make peppermint syrup
You can use 2 Tablespoons of the Torani Peppermint Bark Sauce, or the Torani peppermint syrup (like you see at Starbucks) – or you can make your own!
To make your own peppermint syrup:
- Combine ¾ cup granulated sugar and ½ cup water in a small saucepan and heat over low heat, stirring constantly.
- Bring it to a boil and then let it simmer for 3 minutes, stirring frequently.
- Add ½ teaspoon peppermint extract, stir and let simmer for another 2 minutes.
- Remove from heat, let cool, then store in a sealed container in the fridge.
This makes about 6-7 ounces of syrup, and you can measure out the ½ ounce (1 tablespoon) you need per drink. Now you’ve got more for future peppermint mochas without the extra work!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Easy Peppermint Mocha
- 1 cup milk, or non-dairy milk
- 2 ounces freshly brewed espresso, can substitute 1 cup stong brewed coffee
- 1 packet hot cocoa
- 2 tablespoons Torani Peppermint Bark Sauce, or 1 tablespoon peppermint syrup*
- Whipped cream, optional
- Crushed peppermint, optional
- Chocolate curls/shavings, optional
- Combine milk and peppermint sauce or syrup in a milk frother and heat according the frother's instructions.
- In a large mug, add espresso (or coffee) and hot cocoa powder and stir until cocoa powder is dissolved.
- Add milk mixture into glass. I like to use a spoon to hold back the foam while I pour, and then top with the foamed milk.
- Add a little whipped cream and sprinkle crushed peppermint or chocolate shavings on top. Serve immediately and enjoy!