For that perfect Starbucks peppermint mocha copycat recipe, try this 5-minute heavenly peppermint coffee brew. Make it skinny, by using low or non-fat milk and skip the heaving whipping cream and chocolate garnishes, or not! For an evening toddy, add a shot of coffee liqueur.
Recipe below. Increase the amount of ingredients used as based on desired servings.
Prep Time: 2 mins | Cook Time: 3 mins | Total Time: 5 mins | Servings: 1 cup
- 1 cup milk, any kind but whole works best
- 1/4 cup strong coffee or espresso
- 2 Tbsp granulated sugar
- 2 Tbsp cocoa powder
- 1/8-1/4 tsp peppermint extract, depending upon your minty preference
- Winter sprinkles
- Mini Chocolate Chips
- Chocolate Syrup
- Whipped Cream
- 1/2 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/8 tsp peppermint extract
With a mixer, whip heavy cream until it thickens into a whipped cream consistency, about 5-6 minutes. Add in powdered sugar and peppermint extract. Mix until combined.
On the stove, heat milk and peppermint extract until hot and steaming (but not boiling) for about 1-2 minutes. Add in cocoa powder and sugar and whip with a whisk until the milk is foamy, about 30 seconds to a minute. In a mug with a 1/4 c of espresso, pour in the frothed milk. Top with whipped cream, mini chips, winter sprinkles, and chocolate syrup. Add candy cane for stirring.
Reference material taken in part from the following sources: Recipe, alattefood.com