Chocolate and Dessert Coffee
Peppermint Mocha
Quick answer
The method uses coffee syrup, which blends more easily into the finished drink than a concentrated extract. Stir it in after the chocolate and espresso are combined, then taste. Peppermint can quickly dominate the cocoa, so keep the listed amount as a measured starting point rather than pouring by eye.
Key takeaways
- The method uses coffee syrup, which blends more easily into the finished drink than a concentrated extract.
- Follow the syrup label and do not substitute essential oil.
- Peppermint is aromatic and can quickly dominate the chocolate and espresso.
Ingredients
- 60 ml espresso
- 160 ml whole milk
- 20 g dark chocolate
- 5 ml peppermint coffee syrup.
Method
- Melt chocolate into hot milk.
- Add espresso and syrup and stir.
- Use food-grade beverage syrup, not essential oil.
Use a food product made for drinks
Follow the syrup label and do not substitute essential oil. Essential oils are not interchangeable with beverage syrup and may be unsafe to ingest. If you want a less sweet drink, look for a syrup with a flavor and sweetness level you prefer instead of adding extra chocolate.
For another winter-style coffee without mint, compare the dark chocolate mocha. Serve hot and stir before sipping so the syrup is distributed.
Keep the mint in balance
Peppermint is aromatic and can quickly dominate the chocolate and espresso. Stir the syrup in thoroughly, then taste while the drink is warm. If the mint feels too strong, use less syrup in a future cup; adding more milk may soften the flavor but also changes the drink’s balance.
Make it ahead carefully
You can melt the chocolate into warm milk before pulling the espresso, but combine the drink shortly before serving so it stays hot and smooth. If you prepare several servings, keep the milk mixture warm according to safe food-handling practice and add syrup to each cup according to taste. Do not substitute peppermint essential oil for beverage syrup.
Choosing a coffee syrup
Peppermint syrups vary in sweetness and mint intensity. The listed amount is a starting point for the specified syrup, not a standard for every brand. If you use a different product, check its label and add it gradually rather than assuming the same volume will taste identical.
Serve in a warm mug while the chocolate is smooth. If the drink cools and the chocolate begins to settle, stir gently before sipping. For a less mint-forward cup, compare the classic chocolate mocha or the dark chocolate version.
A tip for serving
Choose a peppermint coffee syrup intended for consumption and add it carefully. Mint can quickly overpower the chocolate and espresso.