Peppermint Mocha Recipe

Before you start

A peppermint mocha is a mocha with a cool finish, and the whole challenge is proportion. Peppermint oil is extremely concentrated, so a few drops too many and the drink tastes like toothpaste; too little and it is just a mocha. Chocolate needs to be strong enough to hold the mint, and the espresso has to cut through both.

This recipe solves the dosing problem with a small batch of peppermint syrup. Diluting the extract into a sugar syrup makes it easy to measure one sensible amount per drink and to adjust by a teaspoon. Real dark chocolate melted into hot espresso gives a deeper, less sugary base than cocoa mix, and a pinch of salt keeps the sweetness in check.

Ingredients

• Peppermint syrup100 g (½ cup) granulated sugar
• 100 ml (3½ oz) water
• ½ tsp pure peppermint extract — added after the syrup cools slightly
• Mocha20 g (about 3 tbsp chopped) dark chocolate (60 to 70% cacao) — finely chopped
• 60 ml (2 oz) hot espresso
• 15 ml (1 tbsp) peppermint syrup — adjust 5 ml at a time
• pinch fine salt
• 200 ml (6¾ oz) whole milk
• to taste whipped cream and crushed candy cane — optional

Method

1. Make the syrup: heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar fully dissolves. Take it off the heat as soon as it is clear; it does not need to boil.
2. Let the syrup cool for about 5 minutes, then stir in the peppermint extract. Adding extract to boiling syrup drives off some of the aroma. Pour into a jar and let it cool fully.
3. Put the chopped chocolate and salt in the mug. Pull the espresso directly over it and leave it for 30 seconds, then whisk until smooth and glossy with no streaks.
4. Stir in 15 ml of peppermint syrup. Taste: the mint should be noticeable at the finish, not the first thing you notice.
5. Steam or froth the milk to 60 to 65°C (140 to 150°F), with a thin layer of foam.
6. Pour the milk into the chocolate espresso, stirring once halfway to blend the chocolate fully. Top with whipped cream and crushed candy cane if you like.

Tips for success

• Use pure peppermint extract, not mint extract. Mint blends usually contain spearmint, which tastes sweeter and more like chewing gum.
• Chop the chocolate finely. Large pieces will not melt fully in 60 ml of espresso and will settle as sludge.
• If you are making several drinks, keep the syrup in a squeeze bottle so each serving is measured, not guessed.

Substitutions

Dark chocolate

Use 1 tbsp unsweetened cocoa plus 10 g sugar whisked into the espresso; it is lighter and more bitter. Milk chocolate makes a sweeter mocha; cut the syrup to 10 ml.

Peppermint syrup

Two or three drops of peppermint extract straight into the mug work in a pinch, plus 10 ml plain simple syrup. Count the drops carefully.

Whole milk

Oat milk tastes rich and pairs well with chocolate. Skim milk makes a lighter mocha with stiffer foam.

Variations

White peppermint mocha

Replace the dark chocolate with 25 g white chocolate and cut the syrup to 10 ml.

Iced peppermint mocha

Make the chocolate espresso, let it cool slightly, stir in syrup and cold milk, and pour over ice.

Troubleshooting

It tastes like toothpaste

Too much peppermint. Dilute with more milk and chocolate, and use 10 ml of syrup next time. Extract strengths vary by brand.

Chocolate settled at the bottom

The chocolate was not fully melted before the milk went in. Whisk it into the hot espresso until glossy, or melt it into the hot milk instead.

The mocha is too sweet

Use a darker chocolate, reduce the syrup to 10 ml, and make sure you added the pinch of salt, which tempers sweetness.

Storage

Keep the peppermint syrup in a sealed jar in the fridge and use it within about 3 weeks; discard if cloudy or moldy. Serve the mocha immediately and do not leave milk drinks out for more than 2 hours.