Homemade Peppermint Mocha Latte Recipe

I know, I’m a little bit late to the party, but I just discovered the wonder that is the Peppermint Mocha Latte.

Peppermint Mocha Latte Recipe: Make your coffeehouse favorite AT HOME!

I was at Target a few weeks before Christmas, and I stopped into the Starbucks at the front of the store, prepared to order my usual favorite treat — a mocha latte. While I was waiting to place my order, I noticed the sign advertising the seasonal featured drink: peppermint mocha latte.

I tried the pumpkin variety earlier in the season and wasn’t impressed, but I like to live dangerously so I ordered the peppermint mocha on a whim.

Man, oh MAN, was that ever good!!!

Peppermint Latte

For some reason, they don’t have the peppermint mocha when it’s not Christmastime, or at least it’s not on the menu. Maybe if I asked sweetly they would whip one up for me, I don’t know. But I decided to try to make a copycat recipe at home.

I consulted my favorite search engine: Pinterest. Yes, Pinterest is a bona fide search engine now. Watch out, Google!

I don’t have peppermint syrup on hand, nor did I feel like making it, but I DID notice a small bottle of mint extract in my baking cabinet. Score!

After a few experiments (it’s a tough job, y’all) I came up with this recipe. 

Peppermint Mocha Latte Recipe: Make your coffeehouse favorite AT HOME!

I’ve been enjoying one almost every day. It’s my little treat to myself before the kids get home from school.

If you don’t care for the peppermint flavor, you can omit that and then you have a classic mocha latte. I happen to have an instant espresso maker so I go ahead and make espresso to put in my latte, but you can just make up some extra strong coffee if you prefer. I also don’t have a milk frother, but if you do, that will make it more legit. I just use a wire whisk to make the milk frothy while it’s heating up on the stove.

Peppermint Mocha Latte
Recipe Type: Drink
Author: Jo-Lynne Shane
Prep time:
Total time:
  • 1 tbsp cocoa
  • 2 tbsp sugar
  • 3/4 cup milk
  • 1/2 cup espresso or super strong coffee
  • 1/4 tsp pure mint extract
  1. In a saucepan, whisk cocoa, sugar, milk and mint extract together over medium heat. Whisk briskly until hot, working up a froth.
  2. Meanwhile, prepare espresso in a mug. Pour hot milk/cocoa mixture into espresso. Top with whip cream if desired.
For a traditional mocha latte, simply leave out the mint extract.


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12 Responses

  1. i LOVE peppermint mocha. If you watch, Starbucks will place their syrup 1/2 off soon. I always stock up then. And I usually get the sugar free version and it’s great!

  2. They will make the peppermint mocha year round now — the only difference is, they only have the little crushed candy cane pieces at Christmas. But personally, I only drink it during the holidays. It just doesn’t seem right any other time.

    I’m also a huge fan of the Salted Caramel Mocha, but my Bux told me the other day that it too was a seasonal drink, and they don’t have the little pieces of salt for the top now. 🙁 They will still make it, but the salt really makes that drink IMO.

    Would love to hear more about your instant espresso maker!

    1. Haha. No. Ick. TOOOO SWEET. But there is a natural foods market near me that has a caffe, and they make a “natural” one that is DELICIOUS!!! Ironically, I don’t like THEIR peppermint mocha but I loved the one I got at Starbucks. Go figure.

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