Description
A quick and simple homemade Peppermint Mocha recipe that uses everyday ingredients like cocoa powder, sugar, milk, brewed coffee, and a crushed candy cane for a festive and flavorful holiday beverage.
Ingredients
Scale
Main Ingredients
- 1 full-size candy cane
- 1 tablespoon (5g) unsweetened cocoa powder
- 1 tablespoon (12g) granulated sugar (plus more to taste)
- 1 tablespoon water
- ¼ cup milk (any percentage)
- ¾ cup hot strongly brewed coffee
- 1 tablespoon heavy cream (optional)
- Whipped cream (optional)
Instructions
- Crush Candy Cane: Place the candy cane in a zip-top bag and use a meat mallet or rolling pin to crush it into small crumbs.
- Make Chocolate Syrup: In a small pot, combine unsweetened cocoa powder, granulated sugar, and water. Heat over medium heat while whisking until a smooth chocolate syrup forms.
- Add Milk and Candy Cane: Whisk in the milk, then add the crushed candy cane pieces. Heat the mixture, stirring often, until the milk is steaming and the candy cane pieces have fully dissolved. If the milk starts to simmer before the candy dissolves, reduce the heat. Whisk vigorously to slightly foam the milk.
- Combine with Coffee: Pour the hot, strongly brewed coffee into an 8-ounce mug. Add the milk mixture and heavy cream if using.
- Sweeten and Serve: Taste the peppermint mocha and add more sugar if desired. Top with whipped cream if you like, then serve and enjoy your festive drink!
Notes
- This recipe requires no espresso machine or store-bought syrups.
- Use any milk type based on preference—dairy or plant-based.
- Adjust sugar amount to your desired sweetness.
- The candy cane provides both peppermint flavor and sweetness, so ensure it is fully dissolved for best taste.
- For a lighter option, omit the heavy cream and whipped cream toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
