Peppermint mocha recipe with cocoa and peppermint extract
Jack Donnell
At a glance
Make a peppermint mocha with espresso, cocoa, milk, and a small measured amount of peppermint extract. Includes mixing tips and an iced variation.
A peppermint mocha adds a cool mint flavor to a chocolate-and-coffee drink. This recipe starts with a cocoa paste and just 1/16 teaspoon of food-grade peppermint extract. Extract strength varies, so begin with that small measured quantity rather than a free pour.
Peppermint extract and peppermint syrup are different ingredients. A syrup usually adds sweetness as well as flavor; an extract is more concentrated and needs a much smaller amount.
Peppermint mocha recipe with cocoa and peppermint extract
Yield: 1 drink · Prep: about 2 minutes · Cook/brew: about 3 minutes · Total: about 5 minutes
Use these quantities as home starting points and adjust to taste. Times are estimates; allow extra time for an espresso machine to warm up. US volume measures are approximate metric conversions.
Equipment
Espresso maker, small saucepan or milk frother, spoon, measuring spoons including 1/8 teaspoon, and a 12 fl oz mug.
Ingredients
- 1 double espresso, about 2 fl oz (60 ml)
- 3/4 cup (180 ml) milk
- 1 tablespoon (5 g) unsweetened cocoa powder
- 2 teaspoons (8 g) sugar
- 1 tablespoon (15 ml) hot water
- 1/16 teaspoon food-grade peppermint extract (half a 1/8 teaspoon)
- 2 tablespoons whipped cream, optional
Instructions
- Mix cocoa and sugar. Combine cocoa, sugar, and hot water in the mug. Stir into a smooth paste without dry pockets.
- Add espresso. Brew the espresso and stir it into the chocolate paste, scraping the bottom of the mug.
- Warm milk. Warm and lightly froth the milk with your preferred equipment. Remove it from the heat before adding flavoring.
- Add peppermint and finish. Stir the measured peppermint extract into the warm milk, then pour into the coffee mixture. Stir, taste, and add the optional whipped cream.
Tips and adjustments
Mint overwhelms coffee?
Use less extract in the next serving. Do not try to correct it by repeatedly adding cocoa and sugar to the same cup.
Using peppermint syrup?
Omit the extract and begin with 1 teaspoon of syrup. Reduce the sugar as needed because the syrup supplies its own sweetness.
Chocolate lumps?
Work the cocoa into a paste with the hot water first. Large clumps are easier to break up before the mug is full.
Common questions
Can I use mint essential oil?
This recipe specifies food-grade peppermint extract intended for cooking. Do not substitute an essential oil; it is a different product and concentration.
Can I serve it cold?
Yes. Dissolve cocoa and sugar in the hot espresso mixture, let it stop steaming, then stir in the extract, cold milk, and ice in a larger glass.
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Illustrative stock photo: Pexels, used under the Pexels license.