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Homemade Peppermint Mocha

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5 from 1 review

Homemade Peppermint Mocha.  Saving you money from that famous coffee place so you can spend that money somewhere else!

  • Total Time: 10 minutes
  • Yield: 1 1x

Ingredients

Units Scale
  • 1 cup milk, your preference; I used whole milk
  • 1/4 cup espresso or strong coffee
  • 1 teaspoon maple syrup*
  • 1 tablespoon unsweetened cocoa powder
  • 1/8 teaspoon peppermint extract*
  • Toppings – optional: a dollop of whipped cream, chocolate shavings, crushed peppermint

Instructions

  1. Combine espresso and 3/4 cup milk in a small saucepan over low heat.  Add maple syrup, and cocoa to pan; cook over low heat minutes, stirring frequently (to break any lumps up).
  2. Stir in peppermint oil – I used 1/8 teaspoon, feel free to add another 1/8 teaspoon (1/4 teaspoon total).  Taste with the 1/8 teaspoon first and then add more if desired.
  3. Place remaining 1/4 cup milk in a microwave-safe 1-cup container with a lid.  Shake vigorously for 1 minute or until milk is frothy and doubled in volume (or use a milk frother if you have one).  Remove lid; microwave milk at HIGH for 30 seconds. 
  4. Top your coffee cup with a dollop of milk froth – this is where you can use a dollop of whipped cream if you like instead! 
  5. Garnish each cup with crushed peppermint and a few chocolate shavings, if desired.  Enjoy!

Notes

*I’ve also added one-ounce of 60% bittersweet chocolate in for an extra mocha taste.  1 tablespoon of cocoa powder provides a chocolate taste, but for a richer chocolate taste, feel free to add the chocolate in.  You will need to stir your coffee occasionally as the chocolate does leave sediment at the bottom of the cup.

*I used whole milk for a creamy latte – feel free to use whichever milk you normally use.  We were targeting added sugar in this recipe, but the coffee shops add in more fat and calories from using whole milk and whipped cream.  I used just a dollop of whipped cream on mine and truth?  I’ve used the full amount from milk and it really doesn’t need the whipped cream.

*I used just 1 teaspoon of maple syrup.  If you’re used to sweeter, I’d use a tablespoon (3 teaspoons) and then you’re able to see where if any you’re able to cut back some.   It’s still less than what you would get at the coffee shops.

*f you give this a try, let me know!  Bring on the ‘cool’ weather.  ‘Tis the season!

Find it online: https://www.amysnutritionkitchen.com/homemade-peppermint-mocha/

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