This rich and warming White Chocolate Peppermint Mocha gets its peppermint flavor from crushed candy canes. No peppermint extract needed.
Today’s recipe is a combo of two coffee house favorites: a White Chocolate Mocha and Peppermint Mocha. Let’s make a White Chocolate Peppermint Mocha!
You get the rich, smooth and creamy white chocolate mocha base with a warming peppermint kick. It’s just the sort of thing you want to wake up with around this time of year.
Usually in a drink like this, you would use peppermint extract, but I know that’s not something everyone keeps stocked. So instead of an extract to flavor our mocha, I used something we all have around this time of year: candy canes!
Just crush up a candy cane and let it steep while you heat your milk. It adds sweetness and peppermint flavor and you have one less candy cane to throw away on December 26th. 😉
- Full-size candy cane: Since all of the peppermint flavor in this coffee comes from a candy cane, you’ll want to use a large one. If you only have mini candy canes, 1 large candy cane = about 4 minis.
- Milk: Use any percentage you’d like. For an extra rich and creamy drink, replace some of the milk with half and half or heavy cream.
- Strong coffee or espresso: You can use espresso or coffee brewed at double strength in this recipe (or just regular old coffee for a more mild coffee flavor–it’s still delicious). Instant espresso powder is a handy thing to keep stocked in your pantry for coffee and for baking in general (it will give your chocolate desserts a nice kick). You can order it online and also find it in a little jar in the coffee aisle at most grocery stores.
- White chocolate: Be sure to use high-quality white chocolate that you enjoy the taste of. I find that cheap chips that I’m happy to eat in cookies are not ideal for flavoring white-chocolate drinks.
- Sugar: The amount of white chocolate in this recipe doesn’t provide quite enough sweetness, so we’ll add just a bit of sugar.
How to Make a White Chocolate Peppermint Mocha
- Place your candy cane in a bag and use a rolling pin or meat mallet to crush it into small pieces—it doesn’t need to be powder, but the smaller the pieces, the more easily they will melt into the mocha.
- Heat milk and candy cane pieces together in a small pot or butter warmer until the milk begins to steam. Don’t let the milk come to a boil as it can curdle if it gets too hot!
- Turn off the heat and add the white chocolate and whisk until chocolate and candy cane pieces have melted. For foamy milk, vigorously whisk the milk until frothy or use a handheld milk frother
- Pour your coffee into a 12-ounce mug and pour the milk over the coffee. Add sugar to taste.
Can I make this without coffee?
Sure. But if you’re going to omit the coffee flavor, I’d go a bit heavier on the white chocolate. Go make my White Hot Chocolate and add your crushed candy cane to it.
Can I make this with peppermint extract instead of candy canes?
Absolutely. Skip the candy cane and make the recipe as written. After adding the sugar, add peppermint extract to taste—peppermint extract is STRONG, so you’ll only need a couple drops.
More Starbucks Copycat Recipes
- Homemade Mocha
- Iced Mocha
- Iced White Chocolate Mocha
- Caramel Latte
- Iced Caramel Macchiato
- Chai Latte
- Dulce de Leche Latte
As written, this recipe makes 1 12-ounce drink. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider.
Candy Cane White Chocolate Peppermint Mocha
- 1 Large candy cane
- 1 cup milk any percentage
- ⅓ cup strong coffee or espresso
- 3 tablespoons (1.5oz) chopped white chocolate (high-quality chips are fine*)
- 1 teaspoon (4g) granulated sugar or to taste
- Whipped cream
- Crushed candy cane for sprinkling
- Place candy cane in a plastic bag and use the bottom of a cup, rolling pin, or meat mallet to crush it into small pieces.
- In a small saucepan, combine milk and crushed candy cane. Heat milk, whisking occasionally until milk begins to steam.
- Remove from heat, stir in chocolate, and continue to stir until chocolate is completely melted and candy cane pieces dissolved.
- Add coffee or espresso to a 12-ounce mug. Whisk the milk and chocolate mixture vigorously (or use a milk frother to whisk) until frothy. Pour over coffee. Add sugar to taste.
- Top with whipped cream and more crushed candy cane if desired and enjoy!
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