SaveCopycat Our take on the Starbucks Peppermint Mocha
Copycat Starbucks peppermint mocha
Our take on the Starbucks Peppermint Mocha: a quick cocoa sauce and peppermint whisked into steamed milk over espresso, topped with whipped cream. 10 minutes.
- Prep
- 3 min
- Cook
- 7 min
- Serves
- 2
- Per serve
- 270 kcal
Ingredients
Nutrition per serving
- Calories
- 270
- Protein
- 8 g
- Carbs
- 36 g
- Fat
- 11 g
- Saturated fat
- 6 g
- Fiber
- 2 g
- Sugar
- 32 g
- Sodium
- 100 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Start the espresso or brew the coffee extra strong so it's ready when the milk is.
In a small saucepan, whisk the cocoa and sugar with 3 tablespoons of the milk to a smooth, glossy paste.
Set over medium heat and whisk in the rest of the milk. Heat, whisking often, until steaming with small bubbles at the edge. Don't let it boil.
Take off the heat and stir in the peppermint extract. Whisk hard for 30 seconds or use a handheld milk frother until foamy.
Divide the espresso between two mugs, pour in the chocolate milk, then top with whipped cream and shaved dark chocolate.
Tips
- The flavor comes from a balance of bittersweet chocolate and a cool hit of mint. For a taste even closer to the café drink, swap the sugar and extract for 3 tablespoons of store-bought peppermint syrup.
- Peppermint extract is strong: add 1/8 teaspoon, taste, then add more if you want it mintier.
- Use oat milk and skip the whipped cream for a dairy-free version.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
- Milk frother Café-style foam for lattes in seconds.
- Moka pot Strong, espresso-style coffee on the stovetop.
- Mandoline slicer Paper-thin, even slices in seconds.
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Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
