Square picture of Peppermint Mocha in a mug next to gingerbread cookies.

Easy Peppermint Mocha

This Peppermint Mocha is quick and simple to make at home. You don't need espresso, store-bought syrups or peppermint extract, just coffee, milk, sugar, cocoa powder, and a candy cane.
Course Drinks
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1 cup
Calories 140 kcal
Author Tracy


  • 1 full-size candy cane
  • 1 tablespoon (5g) unsweetened cocoa powder
  • 1 tablespoon (12g) granulated sugar plus more to taste
  • 1 tablespoon water
  • 1/4 cup milk any percentage
  • 3/4 cup hot strongly brewed coffee
  • 1 tablespoon heavy cream optional
  • Whipped cream optional


  1. Place candy can in zip top bag and use a meat mallet or rolling pin to crush the candy and into small crumbs.

  2. In a small pot, combine cocoa powder, sugar, and water. Heat over medium heat, whisking until a smooth chocolate syrup forms. Whisk in milk and add candy cane pieces. Heat, stirring often until milk is steaming and candy cane pieces have dissolved. Turn heat down if milk starts to simmer before candy is dissolved. Whisk vigorously to foam the milk slightly.

  3. Pour coffee into an 8-ounce mug. Add milk mixture and heavy cream if desired. Taste and add more sugar if not sweet enough. Top with optional whipped cream, serve and enjoy!

Recipe Notes

Approximate nutritional information was calculated with 2% milk and no heavy cream or whipped cream.