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Chocolate and Dessert Coffee

 

# Peppermint Mocha

 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/)

 

Category: [Chocolate and Dessert Coffee](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/)Tags: Peppermint Mocha Mint Chocolate Dairy

 

Active time: approximately 6 minutesYield: 1 serving

 

## 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.

 

![A coffee drink with chocolate around the rim of the glass.](https://www.coffeejay.com/assets/editorial/chocolate-and-milk-coffee.avif)

A coffee drink with chocolate around the rim of the glass.

## 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](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/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](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/classic-chocolate-mocha/) or the [dark chocolate version](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/dark-chocolate-mocha/).

## A tip for serving

Choose a peppermint coffee syrup intended for **consumption** and add it carefully. Mint can quickly overpower **the chocolate** and espresso.

## Further reading

For background on [**espresso**](https://en.wikipedia.org/wiki/Espresso) and [**chocolate**](https://en.wikipedia.org/wiki/Chocolate), see Wikipedia.

[Back to Chocolate and Dessert Coffee](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/) 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/). [Read our editorial approach](https://www.coffeejay.com/en/editorial-policy/).

This recipe is an editorial starting formulation, not a documented CoffeeJay kitchen test. Adjust flavour and quantities to your ingredients and equipment.

## Related recipes

- [Classic Chocolate Mocha](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/classic-chocolate-mocha/)

- [Dark Chocolate Mocha](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/dark-chocolate-mocha/)

- [Peanut Butter Mocha](https://www.coffeejay.com/en/learn/recipes/chocolate-and-dessert-coffee/peanut-butter-mocha/)