Why spend $5 on an expensive coffee drink when you can make your own homemade peppermint mocha in just a few minutes? No espresso maker or special syrups required!
Back in September the country officially shifted from beach attire and summer fun to everything-fall.
The main catalyst? Not the weather – it was still getting in the 90s here throughout the month.
Nope – it was the pumpkin spice latte.
Now, I love me a good PSL, but I actually went the entire season this year without getting a single one, opting instead for the seasonal salted caramel mocha.
But when winter comes? That’s another story.
I am ALL ABOUT the peppermint mocha. I am a peppermint mocha FANATIC.
Everything peppermint mocha, please.
This guy is pretty much me.
Heck, it doesn’t even have to be winter. I order peppermint mocha at Starbucks in the winter and a java-chip frappucino with peppermint in the summer.
Year round, baby.
I don’t usually buy CoffeeMate or International Delight coffee creamer because they’re made with vegetable oil instead of actual dairy, and it just seems wrong to pour vegetable oil in my coffee, but… I broke down this year and got a big thing of peppermint mocha creamer.
Now, if only my local grocery stores would carry Bailey’s White Chocolate Peppermint Bark all-dairy creamer, I’d be all good!
I hardly even DRINK coffee anymore now that I make Earl Grey almost every day, but I’ll pour myself a cup of even the bitter coffee at work if it can taste like peppermint mocha.
But that means my current choices are a once-in-a-while $5 Starbucks drink or a convenient creamer that whispers in the back of my mind the whole time, “you’re drinking vegetable oil, Caroline.”
And the creamer could honestly be a little more minty and less sugary.
So you know what?
I made my own homemade peppermint mocha, topped with copious amounts of whipped cream.
And it was easy and delicious. Oh, my word.
I’m entering the danger zone with this thing because I have a feeling it’s going to become a staple around here.
It’s nice and minty and not too sweet. You could even make it more luxurious by using extra-dark chocolate instead of semisweet chocolate chips.
Go ahead, throw in some 76% dark Ghirardelli chocolate or something instead. I don’t think you’ll regret it.
The best part is, you don’t need an espresso maker for this homemade peppermint mocha, and there aren’t any special ingredients you have to prepare beforehand like peppermint syrup. If you just grab a bottle of peppermint extract, you’ll be all set for the season.
You should have everything else on hand, assuming you keep a bag of chocolate chips around for emergency cookie baking.
Don’t resist the sweet siren call of “minter”. Make yourself one of these right now!
Homemade Peppermint Mocha
- 1/2 cup semisweet chocolate chips or 4 oz chopped dark chocolate
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/2 cups freshly brewed coffee
- whipped cream
- In a small saucepan, combine chocolate chips, milk, vanilla extract, and peppermint extract. Heat on medium-low to medium heat, stirring frequently, until chocolate is melted and mixture is smooth.
- Divide coffee between two mugs. Pour half the chocolate mixture into each mug, about 1/3 cup each.
- Stir to combine, and top with whipped cream. Add a drizzle of chocolate syrup and colored sugar, if you want!