Drinks

Homemade Starbucks Peppermint Mocha

4.75 from 86 votes
Learn how to make a homemade Starbucks Peppermint Mocha so you can enjoy your favorite coffee drink at home anytime you want this holiday season!
Starbucks Peppermint Mocha - Now you know how to make it at home, saving you time, money and no doubt calories too.

Hi Bold Bakers!

The Holidays are a time for feasting, sharing and indulgence. It’s a time for eating, drinking and being merry. Nothing warms the soul more than warm drinks on a cold Fall night. I have to admit that I am one of those people that loves to see those red cups come out, even if it is November.

Starbucks embraces the season and goes all out with their signature Fall drinks such as Pumpkin Spice LatteSalted Caramel Hot Chocolate and of course the delicious Peppermint Mocha. If you’re gonna do it, do it right that’s what I say.

I’m all for “teaching a person to fish” and that’s why I’m sharing these recipes with you. Once you know how to make your own you won’t want to go back to the original. The beauty is these are made with good quality ingredients rather than “one pump of peppermint flavor.” You can make them equally as delicious as one you could buy but make it at home instead.

Chocolate loves to be paired with certain ingredients that really makes its flavor pop. Coffee and peppermint happen to be some of those flavors. Pairing these ingredients together means that they bring out the flavors in each other, only making the Mocha more flavorful. I can see why this is one of the most popular Starbucks drinks for the Holidays.

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These recipes multiply really well so if you are having friends over make up a big pot and serve it hot with whipped cream on top. These drinks are so satisfying and decadent, they would almost replace dessert.  Only joking, nothing replaces dessert!

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Want even MORE Starbucks drinks? Check out my recipe for Salted Caramel Hot Chocolate and Pumpkin Spice Latte.

Watch The Recipe Video!

Peppermint Mocha Recipe

4.75 from 86 votes
Learn how to make a homemade Starbucks Peppermint Mocha so you can enjoy your favorite coffee drink at home anytime you want this holiday season!
Author: Gemma Stafford
Servings: 1 mug
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Learn how to make a homemade Starbucks Peppermint Mocha so you can enjoy your favorite coffee drink at home anytime you want this holiday season!
Author: Gemma Stafford
Servings: 1 mug

Ingredients

  • 1/2 cup (4oz / 115g) milk
  • 1 cup (8oz/225g) coffee
  • 1 oz (30g) bittersweet chocolate, chopped
  • 1 teaspoons peppermint extract

Instructions

  • In a saucepan add in all of your ingredients except the peppermint.
  • Stir and bring the ingredients to a simmer. Simmer for 2 minutes.
  • Take the saucepan off the heat, add the peppermint, pour into your mug.
  • Decorate with freshly whipped cream and a sprinkles over some crushed candy canes. Enjoy!

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59 thoughts on “Homemade Starbucks Peppermint Mocha

  1. Gemma what kind of coffee should I add in for my peppermint mocha or Pumpkin Spice latte. At Starbucks they tell me to use expresso, but I would like to know please what you use. Hope you are doing well. Happy New Yr.

    1. Many happy returns, Sinead!
      It’s a matter of taste 🙂 If you like strong coffee, use espresso. Or feel free to use brewed coffee or instant coffee.

      Hope this helps!
      Gemma 🙂

  2. This was good! At first when I took a taste, I didn’t completely love it, but the more I tasted it, and the more I think the flavors melded together, the more it really grew on me and I was nearly ready to go make another one afterwards (though I resisted the urge haha). I did use skim milk, so it definitely wasn’t as rich as if I’d used whole milk or a milk with more fat. Definitely satisfied that peppermint mocha craving, and at a fraction of the obscene price of a Starbucks peppermint mocha.

  3. 1 tsp of peppermint extract is WAY TOO MUCH for one cup of coffee. Two or three drops will give a strong peppermint flavor. 1 tsp will burn your eyes just by smelling it.

    1. I once wanted peppermint hot cocoa as a kid and put in a tablespoon of peppermint extra. Just about burned my eyeballs off lolol

  4. I tried this and I tried it at starbucks I’m a lazy person but this recipe I will get up and make and time
    I have tried it iced and with wasn’t great but is was good

  5. I am wondering if anyone whipped up a large batch to put in the fridge for later use for iced coffee? I am just concerned it may alter the taste or ingredients…

    1. Coffee, whether hot or cold is best when freshly made. Treat these drinks like you would with store bought blended coffee, consume immediately. If making a large batch, make sure there is a bunch of friends who will consume it. The taste will definitely change if left even for just a few days in the fridge.

    2. Gemma,

      I decided to give it a try, the iced coffee, it worked out more then fabulous, everyone loved it and thought it was Starbucks , but better. Thank you for a great recipe I will use for years to come!!

      I really only drink iced coffee so I needed a Starbucks solution, I always see them pouring it out of a pre made pitcher so I figure if they can swing it, so can I.

      Thank you again!!

  6. In order to not dirty a sauce pan, I put the one ounce of chocolate in the coffee mug, then turned on my Keurig to let the chocolate melt while the coffee poured into it. Then to make sure adding cold milk wouldn’t effect it, I heated that up in the microwave and added it to the mixture. Worked pretty well 🙂

  7. I love this recipe! I have tried making other coffee drinks from recipes found elsewhere online and haven’t found any of them to be very good. This recipe is an exception! It is sooo EASY and VERY tasty! I have made it multiple times in the last two weeks and have been telling others to try it.

    It is better than the Starbucks version!

    Thanks for the recipe!!!! 🙂

  8. When do you put in the peppermint? The first instructions says to heat up everything in pot except peppermint. Then there is no mention of adding peppermint.

  9. Hey, I just wanted to say that me and my friends were making a bunch of hot chocolate recipes and this one was the best! I absolutely loved it. I love your videos and recipes so much!!!!

  10. Hi Gemma, this recipe is amazing but here in Switzerland i can’t find the peppermint extract. 🙁 Can I use the fresh mint ( blended)?
    Thank you ?

    1. Hi there Maya,
      I would not do this, but you can make your own extract. The recipe is here on my website.
      Alternatively you could use the mint to infuse the milk, that is bring the milk to the boil and turn it off, add the mint and allow it to sit in the fridge until cold, that will do it,
      Gemma 🙂

  11. Hye Gemma. I’m a Malaysian and one of your fan. I don’t like baking but that’s until I often watching your video (requested by my boys) and now I too giddy to try out your recipes and one of it is this starbuck drink for good or bad to know that I never drink it for my 27yrs of life. Not because I’m boycot of it just I don’t know why I don’t feel wanted to buy.
    But after I saw your video and those heaven whipped cream on it, my mouth watery and I said to my husband, “definitely want to try this made by my own hand of course.”
    Thanks for the recipes and you become my inspiring to baking *wink*

  12. Gemma! You kill me! This is amazing :). Thank you for such a delicious and not so bad for you recipe. It’s WAY better than anything at Starbucks. It tastes real and not like the semi-questionable mocha syrup they use.

    Thank you :). You’re brilliant 🙂

  13. Wow im in love with this website
    Caters to everyone ?

    You said you made your own peppermint extract
    I didn’t find the recipe to that
    If you could tell me 🙂

      1. Hi Gemma! I have the same question. I only have powdered cocoa instead of solid chocolate. How much do you think I should use? Thanks!

        1. Hi, Ria!
          Normally in baking, you can substitute cocoa powder for unsweetened baking chocolate, you simply recreate the creamy texture of baking chocolate through the addition of fat. For every 1 ounce of unsweetened baking chocolate, substitute 3 tablespoons cocoa, plus 1 tablespoon vegetable or coconut oil.

          This is a very forgiving recipe. To substitute the bittersweet chocolate , you can start with 2Tbsp of cocoa powder then adjust it to your taste. Add 1 Tbsp of cream or milk instead of oil.

          Hope this helps!
          Gemma 🙂

  14. Sounds like a great recipe but…it never actually says to add the peppermint in the instructions. It says not to add it in step 1 then never mentions it from there. Or am I misreading it?

    1. Hi Amanda, this depends on where you live. Here in the US I like to buy Ghirardelli (https://www.ghirardelli.com/) when I can, but I sometimes buy it in my local store, at great value. The important thin is the cocoa content, 70% is just about right to work with. you will find this information on the back of the label. Many stores now have the origin of the chocolate too, and this is a matter of taste. So, do some research, decide what you like, and use the special ones for special occasions! You will have fun doing the research, taste and make notes on what you are tasting, you will be an expert in no time 🙂

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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