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Cozy Copycat Starbucks Peppermint Mocha with Homemade Syrup

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This copycat Starbucks peppermint mocha with homemade syrup is warm, chocolatey, and has a cool mint kick. It tastes better than the original and costs a fraction of the price.

Ingredients

Scale
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons pure peppermint extract
  • 2 shots espresso (about 2 ounces) or 1/2 cup strong brewed coffee
  • 1 cup milk of your choice (whole milk, oat milk, or 2%)
  • Whipped cream for topping (optional)
  • Crushed candy canes or peppermint candies for garnish (about 1 tablespoon per drink)
  • Chocolate shavings or a drizzle of chocolate syrup (optional)

Instructions

  1. In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Place over medium heat and whisk gently until the sugar dissolves completely, about 2-3 minutes.
  2. Add 1/2 cup cocoa powder, 1 teaspoon instant espresso powder, and 1/4 teaspoon fine sea salt. Whisk continuously until smooth and no lumps remain.
  3. Bring the mixture to a gentle simmer (small bubbles around the edges) and cook for 3-4 minutes, whisking occasionally, until the syrup thickens slightly and coats the back of a spoon.
  4. Remove from heat and let cool for 2 minutes. Stir in 1 1/2 teaspoons pure peppermint extract.
  5. If lumps are present, pour the syrup through a fine-mesh strainer into a glass jar. Let cool completely before sealing and refrigerating. Syrup will thicken as it cools.
  6. Brew 2 shots of espresso or 1/2 cup strong coffee. Heat 1 cup milk until hot but not boiling (steam rises, no bubbles).
  7. Froth the milk using a milk frother or by whisking vigorously by hand until doubled in volume with creamy foam.
  8. In a mug, add 2-3 tablespoons of the peppermint mocha syrup. Pour hot espresso over the syrup and stir until fully dissolved.
  9. Pour the hot frothed milk over the espresso-syrup mixture, holding back the foam with a spoon, then spoon the foam on top.
  10. Top with whipped cream, crushed candy canes, and chocolate shavings if desired. Serve immediately.

Notes

Don’t boil the syrup; keep at a gentle simmer to prevent crystallization. Let the syrup cool for 2 minutes before adding peppermint extract to preserve flavor. Syrup keeps in the refrigerator for up to 2 weeks. For best frothing, use room temperature milk and heat to about 150°F (65°C). Crush candy canes fresh to prevent clumping.

Nutrition

Keywords: peppermint mocha, copycat Starbucks, homemade syrup, holiday drink, coffee, chocolate, mint

Find it online: https://zestynora.com/cozy-copycat-starbucks-peppermint-mocha-with-homemade-syrup/