Starbucks Peppermint Mocha
A copycat Starbucks holiday classic: rich homemade mocha syrup and cool peppermint syrup stirred into espresso and steamed milk, finished with whipped cream and chocolate.
Nutritionper 100 mlāŗ
70
Calories
2.2g
Protein
11g
Carbs
2g
Fat
Ingredients
| 1 cup (200 g) | sugar (for mocha syrup) |
| 1 cup (240 ml) | water (for mocha syrup) |
| 2 tablespoons | cocoa powder |
| 1 cup (240 ml) | water (for peppermint syrup) |
| 1 cup (200 g) | sugar (for peppermint syrup) |
| 2 teaspoons | peppermint extract |
| 2 teaspoons | peppermint syrup (per serving) |
| 1 tablespoon | mocha syrup (per serving) |
| 4 ounces (120 ml) | espresso or strong coffee |
| 8 ounces (240 ml) | 2% milk, steamed |
| 2 tablespoons | whipped cream |
| 2 teaspoons | chocolate syrup (optional) |
| 1 teaspoon | peppermint candy, crushed (optional) |
Instructions
- Peppermint syrup: Combine 240 ml (1 cup) water and 200 g (1 cup) sugar in a medium pot and stir well. Bring to a rolling boil over medium-high heat, stirring until all the sugar dissolves.
- Remove from heat and stir in the peppermint extract. Let cool, then store in an airtight container in the refrigerator. Adding 1 teaspoon of vodka before use helps preserve it; the syrup keeps up to 4 weeks.
- Mocha syrup: In a saucepan, mix the sugar and cocoa powder. Add the water and bring to a boil, stirring constantly. Remove from heat and let cool. Store in an airtight container in the refrigerator.
- Steamed milk: Heat the milk in the microwave for about 30-45 seconds, then aerate by placing it in a lidded glass jar and shaking for 5-10 seconds to work in some air bubbles.
- Pour the syrups into a coffee mug, followed by the coffee. Add the steamed milk. Top with whipped cream and, if desired, chocolate syrup and crushed peppermint candy.