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How to Make a Peppermint Mocha

A favorite hot holiday drink from Starbucks, you can make this sweet beverage with a minty kick anytime with a few simple ingredients. This recipe serves one.


  • 3 tablespoons powdered baking cocoa - examples tried included Ghirardelli sweet ground chocolate and cocoa powder
  • 3 tablespoons warm water
  • 1 1/2 tablespoons peppermint syrup (do not use extract- you can buy a very large bottle of syrup at Starbucks for $7) or crème de menthe
  • 4 ounces espresso
  • 12 ounces steamed milk
  • Whipped cream
  • Red sugar crystals


  1. Mix the water and the cocoa powder together to make a syrup-like mixture. Pour this into your mug.
    Make a Peppermint Mocha Step 1 Version 2.jpg
  2. Pour in the espresso shots. If you do not know how to make espresso, you can read on the wikiHow article, How to Make an Espresso (Espresso Coffee).
    Make a Peppermint Mocha Step 2 Version 2.jpg
  3. Carefully drop in the peppermint syrup. You don't want the taste to override the drink.
    Make a Peppermint Mocha Step 4 Version 2.jpg
  4. Get your milk steamed. Add the milk to your drink.
    Make a Peppermint Mocha Step 3 Version 2.jpg
  5. Top your drink with the whipped cream and sprinkle some sugar crystals around it.
    Make a Peppermint Mocha Step 5 Version 2.jpg



  • Treat yourself by inserting a candy cane to make the drink more unique.
  • Try this recipe as a cold drink by substituting steamed milk for cold milk, and drop a few ice cubes in there.
  • If desired, add finely-chopped peppermint candies and sprinkle on top of the mocha. You can also infuse the cream with peppermint candies and/or syrup.
  • Be sure that the espresso times between 18 and 23 seconds and the temperature of the milk should be under 150, 155 at the hottest. Anything over that will scorch a person's mouth. Any temperature under 140 is in the danger zone for milk causing illnesses.

EditThings You'll Need

  • Espresso machine
  • Steamer
  • Mug

EditRelated wikiHows

EditSources and Citations

from How to of the Day