Java Momma Kitchen Β· Coffee Drinks
Peppermint White Chocolate Mocha
Brewed peppermint coffee, melted white chocolate, frothed milk and crushed peppermint puffs, ready in 10 minutes.
A peppermint white chocolate mocha is a hug in a mug, and you can make a good one at home in about 10 minutes. This one starts with a strong cup of peppermint coffee. Peppermint Twist is the coffee we'll be using here, and if you're making it before then, any bold core roast such as Guatemalan Single Origin Medium Roast works too. White chocolate melts into the hot coffee, frothed milk goes in next, and crushed peppermint puffs melt into the top.
It's a one-mug recipe with no special equipment beyond a way to froth milk. Every step below tells you what to look for, and there's a "Not Quite Right?" list for if the mocha comes out gritty, too sweet or too mild.
Making it for a crowd? Just multiply the amounts by the number of mugs.
Why You'll Love It
- Ten minutes, one mug. Brew, stir, froth, pour. That's the whole recipe.
- The coffee keeps it from being just sweet. White chocolate and peppermint are both sweet and creamy, and a strong cup of coffee underneath gives the drink some backbone.
- Syrup or chips. Use white chocolate peppermint syrup for the quickest version, or melt white chocolate chips into the hot coffee.
- Easy to change. Dairy or non-dairy milk, whipped cream or none, hot or blended with ice.
The Java Momma Twist
The mocha is built on brewed peppermint coffee instead of plain coffee, so the mint is in the cup before the syrup and candy even go in. The coffee flavor is on the beans, not in a syrup, so the brewed coffee looks like regular coffee. All the creamy, pale color comes from the white chocolate and milk.
Yield
1 mocha
about a 10β12 oz mug
Time
5 min prep
+ 5 min to brew and froth
Vibe
Creamy and minty
sweet, with coffee underneath
The Coffee That Makes This Work
Peppermint Twist is the peppermint coffee this mocha is built around. It's a flavored coffee, so brew it strong and let the peppermint come through under the white chocolate.
Making it before Peppermint Twist is in the shop? Brew a bold core roast such as Guatemalan Single Origin Medium Roast. You won't get the mint from the coffee, but the peppermint syrup and crushed puffs still carry it.
Shop Guatemalan Single Origin βWhole bean, ground and French press grinds. Air-roasted to order, every time.
Ingredients
Makes 1 mocha. Multiply for more mugs.
- 6 oz (ΒΎ cup) brewed Peppermint Twist coffee, or a bold core roast such as Guatemalan Single Origin Medium Roast
- 2 Tbsp white chocolate peppermint syrup, or 2 Tbsp white chocolate chips, melted
- 4 oz (Β½ cup) milk of your choice, dairy or non-dairy, frothed
- 3 peppermint puff candies, crushed, plus more for garnish
- Whipped cream, optional
- Mini candy cane, optional
Method
- Brew the coffee and pour it into a mug while it's still hot. Why it works: hot coffee is what melts the white chocolate, so don't let it sit and cool.
- Stir in the white chocolate syrup or the melted chips until it's completely dissolved. If you're using chips, keep stirring until you can't see any flecks. Why it works: white chocolate is mostly cocoa butter and sugar, and it melts at a low temperature, so it blends into hot coffee without needing more heat.
- Froth the milk until it's thick and foamy. Set a spoonful of the foam aside for the top, then slowly pour the rest of the milk into the coffee. Why it works: pouring slowly keeps the foam on top instead of mixing it away.
- Stir in the 3 crushed peppermint puffs until they melt into the mocha. Keep the stirring gentle so the foam doesn't collapse.
- Top with the foam you set aside, whipped cream if you like, a sprinkle of crushed peppermint, and a mini candy cane.
- Drink it while it's hot.
Permission Slip
You're allowed to put the whipped cream on first, to eat the candy cane before the mocha is finished, and to call this breakfast.
Made this one? Peppermint Twist is the coffee for it, and in the meantime Guatemalan Single Origin Medium Roast makes a good mocha base too. Air-roasted to order, every time.
More recipes like this one are at The Menu.
Not Quite Right? Here's the Fix
Change one thing, then taste. That's the whole method.
Make It Yours
- The coffee dial: brew the coffee stronger or use less milk for a bolder mocha.
- Better chocolate, better mocha: good white chocolate chips or syrup make a creamier drink.
- Garnish ideas: white chocolate shavings, mini marshmallows or a white chocolate drizzle.
- Frozen version: blend the ingredients with ice and top with whipped cream.
- Dairy-free: any milk that froths works, so use your usual non-dairy milk.
More peppermint drinks from the same kitchen:
- Peppermint Mocha Latte for the classic dark chocolate version
- Peppermint Cream Iced Latte for when you want it cold
Peppermint White Chocolate Mocha FAQ
What's in a peppermint white chocolate mocha?
Brewed coffee, white chocolate (as syrup or melted chips), frothed milk and peppermint. In this recipe that's 6 oz of coffee, 2 Tbsp of white chocolate peppermint syrup or melted white chocolate chips, 4 oz of frothed milk and 3 crushed peppermint puff candies.
How do you make a peppermint white chocolate mocha at home?
Brew the coffee and stir the white chocolate into the hot cup until it melts. Pour in frothed milk, stir in crushed peppermint puffs, and top with foam, whipped cream and a candy cane. It takes about 10 minutes.
Can I use white chocolate chips instead of syrup?
Yes. Melt 2 Tbsp of white chocolate chips and stir them into the hot coffee until you can't see any flecks. The syrup dissolves faster, so use it if you want the quickest version.
What coffee is best for a peppermint white chocolate mocha?
A strongly brewed peppermint coffee like Peppermint Twist, so the mint is in the cup before the syrup goes in. If you don't have it yet, a bold core roast such as Guatemalan Single Origin Medium Roast works, and the syrup and crushed puffs add the peppermint.
Can I make a dairy-free peppermint white chocolate mocha?
Yes. Use any non-dairy milk that froths well. Check that your white chocolate syrup or chips are dairy-free too, since white chocolate usually contains milk.
Can I make it iced or frozen?
Yes. For a frozen version, blend the ingredients with ice and top with whipped cream. For a plain iced version, stir the white chocolate into the hot coffee first so it melts, then let it cool and pour it over ice with the milk.
How do you make it less sweet?
Use less syrup or fewer chips, brew the coffee stronger, and leave off the whipped cream and extra candy.
What are peppermint puff candies?
Soft, puffed peppermint candies that dissolve easily. In this recipe you crush them and stir them into the mocha, and they melt into the hot drink.
Want to geek out?
- Why white chocolate melts so easily: its fat is cocoa butter, which melts at around body temperature, so hot coffee is more than enough. Chips can sit a little firm because they often contain stabilizers, so give them time and keep stirring.
- Why strong coffee matters here: white chocolate and milk both dilute coffee flavor, so a stronger brew keeps the coffee from disappearing.
- Why peppermint feels cool: menthol triggers the same receptors in your mouth that respond to cold, so it can read as fresh even in a hot drink.
- Why pour slowly: frothed milk is mostly tiny air bubbles held in milk protein. Pouring gently keeps them intact, and stirring hard pops them.
