Name: Iced Peppermint Mocha Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 3 ounces espresso; 1 tablespoon cocoa powder; 2-3 tablespoons maple syrup; 1/8 teaspoon peppermint extract; 1/2 cup milk (of your choice); Ice cubes (for glass); Optional toppings: whipped cream, candy cane bits, chocolate shavings

There’s something irresistible about the refreshing chill of chocolate combined with a minty kick, especially on a warm day. This Iced Peppermint Mocha Recipe hits all the cozy notes—rich espresso, smooth cocoa, and bright peppermint—making it your new favorite homemade treat.

A clear glass filled with three layers of a cold drink sits on a white marbled surface. The bottom layer is dark brown with some chocolate pieces inside, the middle layer is a lighter brown liquid with ice cubes floating, and the top layer is white whipped cream sprinkled with small chocolate crumbs. A curved red and white candy cane is hung on the side of the glass. Small broken pieces of candy cane and chocolate pieces lie scattered on the surface near the glass. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Iced Peppermint Mocha Recipe
Top Tip
How to Serve Iced Peppermint Mocha Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Iced Peppermint Mocha Recipe

Why You'll Love This Recipe

I’ve been making this Iced Peppermint Mocha Recipe for years, and honestly, it never fails to lift my spirits. It’s incredibly quick and easy but feels so indulgent—perfect for a cozy break or a weekend treat. Plus, you control exactly how sweet or minty it gets!

Simple Ingredients: You only need a few pantry staples and freshly brewed espresso to whip this up.
Fast to Make: Ready in less than 5 minutes—great when you want a treat without fuss.
Customizable Flavor: Adjust the peppermint and sweetness to suit your taste perfectly.
Festive & Fun: Add whipped cream and candy cane bits for a charming holiday vibe—or keep it simple year-round.

A clear glass filled with iced coffee sits on a white marbled surface, with visible dark ice cubes inside a light brown coffee layer reaching near the top. The drink is topped with a generous swirl of white whipped cream, sprinkled with small pieces of red and white crushed candy canes and dark chocolate shavings. A red and white striped candy cane is hooked onto the rim on the right side of the glass. Around the glass on the white marbled surface, there are whole and broken candy canes along with scattered chocolate pieces. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in balancing rich chocolate, bright mint, and bold coffee. Choosing quality espresso and good cocoa powder makes a noticeable difference, so shop with care and don’t skip the peppermint extract—the magic touch!

Flat lay of a small white ceramic bowl of dark espresso, a small white ceramic bowl of rich cocoa powder, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl with clear peppermint extract, a small white ceramic bowl of fresh cold milk, and a few clear ice cubes arranged neatly around them, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Espresso: Freshly brewed for that bold coffee punch; opt for your favorite blend or even strong brewed coffee if you don’t have an espresso machine.
Cocoa powder: Unsweetened cocoa adds rich chocolate flavor without extra sugar—plus it mixes smoothly with warm espresso.
Maple syrup: A natural sweetener that pairs beautifully here, bringing depth and some subtle caramel notes.
Peppermint extract: The star of the show—just a tiny bit gives a fresh, festive burst.
Milk: Use whatever you love—dairy, almond, oat, or coconut milk all work beautifully to add creaminess.
Ice cubes: Essential for that refreshing chill and diluting the strong espresso slightly.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Iced Peppermint Mocha Recipe is how flexible it is. You can make it lighter or richer depending on your mood—and I encourage you to try different tweaks to find your perfect sip.

Variation: I sometimes swap maple syrup for honey or a sugar-free syrup when I want to cut back on sugar but still feel cozy.
Milk choice: Dairy milk makes it creamy and smooth, but oat milk lends a lovely natural sweetness if you want it vegan.
Extra chocolate: Adding a drizzle of chocolate syrup on top takes it to dessert-level indulgence—perfect for those “treat yourself” moments.

Step-by-Step: How I Make Iced Peppermint Mocha Recipe

Step 1: Brew the Perfect Espresso

I like to start with 3 ounces of freshly brewed hot espresso. If you don’t have an espresso machine, strong brewed coffee works just fine. The key is getting that bold coffee flavor as the base to balance the sweetness and mint.

Step 2: Mix Chocolate, Sweetener & Peppermint

While the espresso is hot, whisk in 1 tablespoon of unsweetened cocoa powder, 2 to 3 tablespoons of maple syrup (adjust for sweetness), and ⅛ teaspoon peppermint extract. Whisk well until the cocoa dissolves completely—this step brings everything together beautifully.

Step 3: Prepare the Glass & Add Milk

Fill a large glass to the brim with ice cubes. Pour the chocolate-espresso mixture over the ice, then add ½ cup of your preferred milk. Stir it up, and watch the creamy mocha color swirl together—it’s quite pretty!

Step 4: Top It Off (Optional but Yum!)

If you want to go all out, top your iced peppermint mocha with a generous swirl of whipped cream. Sprinkle with crushed candy cane bits or chocolate shavings for that festive flair—trust me, it tastes as good as it looks.

Top Tip

After making iced peppermint mochas countless times, a few small tricks made a huge difference in flavor and texture.

Whisk Thoroughly: Make sure the cocoa powder is completely dissolved in the hot espresso before adding ice—no grainy bits, guaranteed.
Measure Peppermint Extract Carefully: Peppermint is potent! Start with less, taste, and add more if needed to avoid overpowering the coffee.
Use Freshly Brewed Espresso: The rich, clean flavor of fresh espresso really elevates the whole drink.
Don’t Skip the Ice: Enough ice chills the drink perfectly without watering down the bold coffee flavor.

How to Serve Iced Peppermint Mocha Recipe

iced peppermint mocha - Serving Suggestion

Garnishes

I usually top mine with a dollop of whipped cream and crush a candy cane over it for some crunch and extra mintiness. Chocolate shavings or a drizzle of chocolate syrup also add a lovely finishing touch and make it look café-worthy.

Side Dishes

This drink pairs wonderfully with buttery shortbread cookies or rich chocolate brownies. I’ve also enjoyed it alongside simple almond biscotti for a classy afternoon pick-me-up.

Creative Ways to Present

For holiday parties, I like serving these in clear mason jars with peppermint-striped straws to bring a festive vibe. You could also layer whipped cream and chocolate syrup inside the glass before pouring the mocha for a pretty marble effect.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (well, it’s rare at my place), store the mocha base (espresso, cocoa, syrup, and peppermint mix) in a sealed container in the fridge for up to 24 hours. Add fresh ice and milk when ready to serve.

Freezing

I haven’t personally frozen this recipe, since iced coffees lose their texture when thawed—but you can freeze espresso cubes to keep your mochas chilled without diluting the flavor.

Reheating

This is meant to be served cold, but if you want a warm peppermint mocha twist, skip the ice and heat your espresso mix gently on the stove before adding hot milk. It’s a cozy alternative that’s just as delicious.

Frequently Asked Questions:

Can I make this Iced Peppermint Mocha Recipe vegan?

Absolutely! Just use your favorite plant-based milk like almond, oat, or coconut, and make sure your sweetener is vegan-friendly (most maple syrup is).

How strong should the espresso be?

Use a strong shot of espresso to balance the sweetness and peppermint. If you don’t have an espresso machine, brew a concentrated cup of coffee, like using a French press or Aeropress.

Can I adjust the peppermint level?

Yes, peppermint extract is very potent, so start with ⅛ teaspoon and increase carefully to your taste. Too much can overpower the coffee.

What’s the best way to avoid graininess from cocoa powder?

Whisk the cocoa powder into the hot espresso immediately and thoroughly for a smooth mixture. This helps dissolve the cocoa completely before adding ice and milk.

Final Thoughts

This Iced Peppermint Mocha Recipe is one of those effortless pleasures that feels way more special than it takes effort to make. It’s become a little ritual for me during colder months and holiday gatherings, but honestly, you’ll find yourself craving it all year round. Give it a try—you might just find your new favorite homemade coffee treat to share with friends.