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.
Servings 1 cup
- 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
Place candy can in zip top bag and use a meat mallet or rolling pin to crush the candy and into small crumbs.
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.
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!
*One large candy cane is equal to about 3 or 4 minis.
This recipe makes about 1 cup of coffee, enough to fill an 8-ounce mug. If you'd like to fill an oversized mug, 1 1/2 or double the recipe.
Microwave Instructions: Combine cocoa powder, sugar, finely crushed candy cane and water in a mug. Stir until well-mixed and microwave for 15 seconds. Stir until candy cane pieces are mostly dissolved before adding the milk. Microwave 30 seconds to 1 minute, until steaming. Stir in hot coffee, and optional cream, and enjoy!
Approximate nutritional information was calculated with 2% milk and no heavy cream or whipped cream.