Nothing screams fun, cozy winter day more than a Peppermint Mocha? I mean, come on. Espresso, mint and chocolate… yes. yes. yes.
My love for these babies started in college. I was home for winter break and spent a good portion of it up in my bedroom writing a paper on Starbucks for an online marketing course. Every day, my dad would come home and walk a peppermint mocha up to my room. It smelled brightly of peppermint, but the smooth, chocolately inside was like a hug. For just a couple minutes, my brain would melt just a bit.
It was a perfect writing break, and of course, entirely fitting.
That was one of the best papers I ever wrote. And I owe it all to my dad and those Peppermint Mochas.
Some people relegate Peppermint Mochas to the holiday season, but I disagree. They’re a perfect snack on any chilly day—or writing break just about any day! Totally cozy, totally indulgent.
While a classic Starbucks Peppermint Mocha will always have a special place in my heart, this version is super easy to make at home, whenever the craving hits—and just a little bit healthier.
The Peppermint Simple Syrup is made from strongly steeped peppermint tea and a bit of sugar. Then we swirl it together with some espresso, melted chocolate and steamed almond milk.
Top it with a little whipped cream (coconut keeps it vegan!) and maybe even a few sprinkles if you’re feeling crazy!
Makes 1 serving
1/2 cup water
2 Peppermint tea bags
1/4 cup sugar
1 shot espresso
1 Tablespoon melted dark chocolate
3/4 cup almond milk
1 tablespoon coconut whipped cream
1 tablespoon sprinkles
1. Peppermint Simple Syrup: Boil water and pour over tea bags. Brew for 2 minutes, then remove the bags. Stir in the sugar until it’s fully dissolved.
2. Brew espresso and steam the milk
3. Build the mocha! Stir the melted chocolate into the espresso. Add the simple syrup and steamed almond milk. Top with coconut whip and sprinkles and serve!