✔ Published · new copycat holiday drink with homemade peppermint syrup
This copycat Starbucks peppermint mocha is rich espresso, dark chocolate and cool peppermint under a cloud of whipped cream, the holiday coffee I crave every December. I make my own peppermint syrup in 10 minutes, and it tastes so fresh you'll never go back to the store-bought kind.
What Is a Starbucks Peppermint Mocha? (Quick Answer)
A peppermint mocha is a holiday espresso drink: espresso stirred into chocolate sauce and peppermint syrup, topped with steamed milk, whipped cream and chocolate curls. Starbucks usually brings it back for the holiday season. For my copycat 16-ounce mug, I use 2 shots of espresso, 2 tablespoons chocolate sauce, 1 1/2 tablespoons homemade peppermint syrup and 1 cup steamed milk. It takes about 15 minutes, syrup included.
At a glance
The one tip that matters: Add the peppermint extract after the syrup comes off the heat. Boiling it cooks off the bright, cool mint and leaves you with something that tastes flat, so I always give the pan a few minutes to settle first.
Why You'll Love This Peppermint Mocha
- Real peppermint flavor, from a 3-ingredient syrup you can make while the kettle boils.
- Coffee-shop style at home, on your own schedule and as sweet (or not) as you like.
- A kid-friendly version, caffeine-free, so everyone gets a festive mug.
Peppermint Mocha vs. Peppermint Hot Chocolate
They look like twins in the mug, but one has coffee and one doesn't. The mocha is built on espresso, so it's a grown-up pick-me-up; the hot chocolate is all milk and chocolate.
| Drink | Base | Caffeine | Best for |
|---|---|---|---|
| Peppermint mocha (this recipe) | Espresso, chocolate sauce, peppermint syrup, steamed milk | Yes, from 2 espresso shots | Holiday mornings and afternoon coffee |
| Peppermint hot chocolate | Chocolate, peppermint, steamed milk | A little, from the chocolate | Evenings and coffee-free sipping |
| Kids’ peppermint white steamer (below) | White chocolate, peppermint syrup, steamed milk | None | Lucy and Max, and anyone avoiding caffeine |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use pure peppermint extract, not oil. Peppermint oil is far stronger, and a few drops too many tastes like toothpaste. If oil is all you have, start with one tiny drop for the whole batch.
- Taste before you pour. My mum taught me to taste as I go, and it matters here. Peppermint extracts vary a lot, so stir in 1 tablespoon of syrup first, taste, then add the last half.
- Melt the chocolate into the espresso first. Hot espresso dissolves the sauce in seconds. Add milk first and you get a sad chocolate puddle at the bottom of the mug.
- Keep the milk under a boil. Around 150°F it tastes sweet and foams beautifully. Boiled milk tastes cooked and the foam collapses.
- Want it less sweet? Drop the syrup to 1 tablespoon and use a bittersweet chocolate sauce. The mint still comes through loud and clear.
Copycat Starbucks Peppermint Mocha
1
drink (16 oz)5
minutes10
minutes400
kcal15
minutesA copycat-style Starbucks peppermint mocha: 2 shots of espresso stirred into chocolate sauce and homemade peppermint syrup, topped with steamed, frothed milk, whipped cream and dark chocolate curls. Makes one 16-ounce drink, with enough peppermint syrup left over for about 15 more.
Ingredients
- For the Peppermint Syrup (makes about 1 1/2 cups)
1 cup granulated sugar
1 cup water
1/2 teaspoon pure peppermint extract
- For the Mocha
2 ounces espresso (2 shots), or 1/2 cup very strong brewed coffee
2 tablespoons chocolate sauce for coffee, bottled or homemade (see below)
1 1/2 tablespoons peppermint syrup (above)
1 cup whole or 2% milk (240 ml)
- To Finish
1/4 cup whipped cream
1 teaspoon dark chocolate curls or shavings
1 teaspoon crushed candy cane, optional
Directions
- Make the Peppermint Syrup
- Put the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely and the syrup turns clear, then let it simmer gently for 1 minute.
- Take the pan off the heat and let it cool for 5 minutes, then stir in the peppermint extract. Adding it off the heat keeps the mint bright. Pour into a clean jar; it keeps in the fridge for up to 2 weeks.
- Make the Mocha
- Brew 2 shots of espresso straight into a 16-ounce mug. No machine? Use 1/2 cup very strong brewed coffee or 1 tablespoon instant espresso powder dissolved in 3 tablespoons hot water.
- Add the chocolate sauce and peppermint syrup to the hot espresso and stir until completely smooth, so nothing settles at the bottom of the mug.
- Heat the milk in a small saucepan over medium-low heat, or in the microwave in 30-second bursts, until it steams with tiny bubbles at the edge, about 150°F (65°C). Do not let it boil.
- Froth the hot milk with a handheld frother, a French press or a whisk for 20 to 30 seconds, until it is foamy and roughly doubled.
- Pour the milk into the mug, holding back the foam with a spoon, then spoon the foam on top. Finish with whipped cream, dark chocolate curls and a pinch of crushed candy cane. Serve right away.
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Homemade Peppermint Syrup
This is the bit that makes the drink. A 1:1 sugar and water syrup with pure peppermint extract stirred in off the heat gives you a clean, cool mint flavor and about 1 1/2 cups of syrup, enough for 15 or so mochas.
Store it in a clean, covered jar in the fridge for up to 2 weeks. It's lovely in hot chocolate, cold brew and iced tea too. Like a vanilla version instead? Try my copycat Starbucks vanilla syrup.
Quick Homemade Chocolate Sauce
Out of chocolate sauce? Whisk 1/2 cup water, 1/2 cup sugar, 1/2 cup unsweetened cocoa powder and a pinch of salt in a small saucepan over medium heat. Simmer for 1 to 2 minutes, whisking, until smooth and slightly thickened, then stir in 1/2 teaspoon vanilla.
It makes about 3/4 cup and keeps in a covered jar in the fridge for up to 2 weeks. Warm it for a few seconds if it gets too thick to stir.
Caffeine-Free Peppermint Mocha for Kids
Lucy and Max want a festive mug every time I make one of these, so they get their own peppermint white steamer. Chocolate has a little natural caffeine, which is why I use white chocolate for theirs.
Warm 1 cup milk with 2 tablespoons white chocolate chips, whisking until melted, then froth it and stir in 2 teaspoons peppermint syrup. Top with whipped cream and crushed candy cane. Lucy is in charge of the candy cane crushing, and she takes the job very seriously.
Keep crushed candy cane away from little ones under 4, since hard candy pieces can be a choking risk.
Variations
- Iced: mix the espresso, sauce and syrup, cool for a minute, then pour over ice with 3/4 cup cold milk.
- White chocolate peppermint mocha: swap in white chocolate sauce, like my copycat white chocolate mocha with a splash of peppermint syrup.
- Dairy-free: oat milk froths best, and coconut whipped cream works on top.
- Skinny: use skim milk, 1 tablespoon syrup and skip the whipped cream, for roughly 220 kcal.
- Make it a party: keep a jar of syrup and sauce next to the coffee pot so guests can build their own.
Why I Make It at Home
When the peppermint mocha comes back to the Starbucks near us, I know the holidays are properly here. But some mornings I just want one in my pajamas, and that's how this copycat started.
My test for any copycat is simple: does it taste like the memory, and can I make it reliably? The homemade peppermint syrup is what gets this one there. It's special enough to look forward to and simple enough for a weekday.
More Starbucks Copycat Holiday Drinks
Bake a copycat Starbucks gingerbread loaf to go with your mug, and top it with homemade Starbucks-style whipped cream. Browse all of my Starbucks copycat recipes, or find more festive ideas in my Christmas recipes collection.
Frequently Asked Questions
What is in a Starbucks peppermint mocha?
Starbucks' menu lists espresso, mocha sauce, peppermint-flavored syrup and steamed milk, topped with whipped cream and dark chocolate curls. This copycat uses the same building blocks: espresso, chocolate sauce, homemade peppermint syrup, steamed milk and whipped cream.
When is the peppermint mocha available at Starbucks?
It's a seasonal drink that usually returns with the holiday menu and leaves again after the holidays. Timing can vary by year and location, so check the app or your local store. The nice thing about the homemade version is you can make it any time you like.
How much peppermint syrup goes in a peppermint mocha?
For a 16-ounce mug I use 1 1/2 tablespoons of homemade peppermint syrup with 2 tablespoons of chocolate sauce. Use 1 tablespoon for a 12-ounce mug, or up to 2 tablespoons if you love a strong mint flavor.
Can I make a peppermint mocha without an espresso machine?
Yes. Use 1/2 cup very strong brewed coffee, coffee from a moka pot or AeroPress, or 1 tablespoon instant espresso powder dissolved in 3 tablespoons hot water.
Is there a caffeine-free peppermint mocha for kids?
Regular chocolate contains a little natural caffeine, so for a truly caffeine-free kids' version I skip the espresso and swap the chocolate sauce for white chocolate. It's steamed milk, white chocolate and peppermint syrup with whipped cream on top. Decaf espresso is fine for grown-ups who want less caffeine, but it isn't completely caffeine-free.
How do I make an iced peppermint mocha?
Stir the chocolate sauce and peppermint syrup into hot espresso until smooth, let it cool for a minute, then pour it over a glass full of ice and top with 3/4 cup cold milk. Finish with whipped cream if you like.
