I love this recipe because it brings together the best parts of a mocha and classic hot cocoa with a cool peppermint twist. It’s rich and chocolatey, lightly caffeinated, and customizable to suit any sweetness level. It’s also easy to make with simple pantry ingredients and takes only a few minutes. Whether I’m relaxing at night or need a cozy afternoon boost, this drink delivers both comfort and flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup whole milk
2 tbsp unsweetened cocoa
½ tsp vanilla extract
¾ tsp peppermint extract (or ½ tsp for milder flavor)
⅓ tsp instant espresso granules
½ tsp peppermint candy pieces (for topping, optional)
Sugar to taste (optional)
4 tbsp whipped cream (optional)
Directions
I heat a small saucepan over high heat and pour in the milk, then whisk in the cocoa, vanilla, peppermint extract, and espresso granules.
I bring the mixture to a gentle boil, then immediately remove it from the heat to keep the milk from scalding.
I stir in sugar to taste, depending on how sweet I want it.
I pour the cocoa into a mug, then top it with a swirl of whipped cream and a sprinkle of crushed peppermint candy, if I’m feeling festive.
Servings and timing
This recipe makes 1 serving (about 8 oz). Prep time: 2 minutes Cook time: 3 minutes Total time: 5 minutes
Variations
If I want it extra creamy, I swap out some of the milk for half-and-half or heavy cream. For a dairy-free version, I use oat milk or almond milk and skip the whipped cream or use a plant-based alternative. Sometimes I add a pinch of cinnamon or top it with chocolate shavings for a little extra indulgence.
Storage/Reheating
Since this makes a single serving, I usually enjoy it fresh. But if I double or triple the batch, I store any extra in the fridge and reheat it gently on the stove or in the microwave. I just stir well before serving to keep the texture smooth.
FAQs
Can I make this without espresso?
Yes, I often leave out the espresso when I want a caffeine-free treat. It still tastes rich and chocolaty thanks to the cocoa and peppermint.
What’s the best way to crush peppermint candy?
I place the candy in a zip-top bag and gently crush it with a rolling pin or the back of a spoon. It doesn’t need to be too fine—a few crunchy bits are great for texture.
Can I use a different sweetener?
Absolutely. I’ve made this with honey, maple syrup, or even stevia. I just add a little at a time and taste as I go.
Can I make this ahead of time?
I’ve made a bigger batch before and stored it in the fridge, reheating as needed. It keeps well for a couple of days and tastes just as good when warmed up.
How can I make this more like a coffee shop drink?
I sometimes top it with a dusting of cocoa powder or chocolate drizzle over the whipped cream to make it feel extra special. You can also serve it in a tall glass with a candy cane stirrer for a festive touch.
Conclusion
This Peppermint Mocha Cocoa is my go-to when I want a warm, festive, and comforting drink in minutes. It’s rich, creamy, and full of holiday flavor with just the right balance of chocolate, peppermint, and espresso. Whether I’m winding down for the night or warming up after a cold day, this cozy cup always hits the spot.
Peppermint mocha cocoa is the ultimate cozy drink—made with cocoa, espresso, and peppermint for a festive twist. Top with whipped cream and candy for a winter treat in minutes!
Author:Sarah
Prep Time:2 minutes
Cook Time:3 minutes
Total Time:5 minutes
Yield:1 serving
Category:Drinks
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup whole milk
2 tbsp unsweetened cocoa
½ tsp vanilla extract
¾ tsp peppermint extract (or ½ tsp for a milder flavor)
⅓ tsp instant espresso granules
½ tsp peppermint candy pieces
Sugar to taste (optional)
4 tbsp whipped cream (optional, for topping)
Instructions
In a small saucepan over high heat, combine milk, unsweetened cocoa, vanilla extract, peppermint extract, and instant espresso granules.
Heat the mixture until it just begins to boil, then immediately remove from heat.
Taste and stir in sugar if desired.
Pour the hot cocoa into a mug.
Top with whipped cream and sprinkle with peppermint candy pieces for a festive touch.
Serve hot and enjoy!
Notes
For a dairy-free version, use almond, oat, or coconut milk and dairy-free whipped topping.
This can be made in the microwave—combine all ingredients in a mug and heat in 30-second intervals, stirring between, until hot.
Adjust peppermint extract to taste—start with less if you’re unsure.
