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Peppermint mocha the perfect it is a cold day and I don’t want it to be treat.
Just in case you have not already guessed from my chocolate peppermint fudge, peppermint cookie bark, and peppermint rolled chocolate truffles, my favorite holiday food combination is chocolate and peppermint.
I love to sip on a Starbucks peppermint mocha (purchased with point earned gift cards of course) as I cruise the aisle grocery shopping, however when I am at home, I don’t want to leave my nest to grab a mocha so I have taken to creating an at home version that will satisfy my cravings.
Recently I finally got my homemade peppermint mocha version just right. It contains milk, homemade chocolate sauce, peppermint extract and of course coffee. Best part my homemade version has only 170 calories for a large mug compared to 320 calories for a tall at Starbucks.
I use the recipe found in The Tightwad Gazette for my chocolate sauce. If you love all things thrift like I do, you will love the Tightwad Gazette series, but I am getting off topic, back to peppermint mocha.
I mix all the ingredient in a sauce pan and whisk it as it heats up. I don’t let it reach a full boil, I remove it when it feels hot to touch using a finger tip test. For me that equals perfect drinking temperature.
You can used freshly brewed coffee or you could use yesterday’s coffee leftovers from the fridge. I store my cold coffee in a mason jar with a lid.
- ½ cup milk (I use 2% but any type will do)
- 1 cup strong brewed coffee
- 2 tbsp chocolate syrup
- ¼ tsp pure peppermint extract
- Place all ingredients in a saucepan.
- Place on stove on medium heat.
- Stir with whisk.
- Heat to desired temperature.
- Top with whipping creme and chocolate syrup if you desire.