Make a cozy latte with this homemade Peppermint Mocha Latte Syrup. Save money and make a Starbucks peppermint mocha at home.
Why you’ll Love this Recipe
- Save money – save time and money by making your favorite fun holiday coffee at home. You can skip the drive through and make a Starbucks peppermint mocha latte at home. I like my homemade version even better!
- Tastes amazing – Probably the best thing about this syrup is that it tastes amazing!! It has the perfect balance of mint and chocolate flavor with just a touch of salt to deepen the chocolate.
- Only use simple ingredients – Just use 5 simple pantry ingredients to make this amazing peppermint mocha syrup. Grab some lite coconut milk, brown sugar, unsweetened cocoa powder, peppermint syrup and salt and you are ready to cook!
- Use it for more than just coffee – This peppermint mocha syrup recipe is not just for coffee. Use it for a minty hot chocolate or drizzle it over ice cream and brownies.
What is in a Starbucks peppermint mocha latte?
When Starbucks makes their peppermint mocha holiday drinks they use both a peppermint syrup and a sweet mocha sauce. They then add espresso, brewed coffee, iced coffee, or cold brew depending on the type of coffee drink you are ordering.
I wanted to simplify this process so I made a coffee syrup with the peppermint and sweet mocha all in one. Best of all, I only use 5 simple ingredients to make this mocha syrup.
Once the syrup is made I store it in the fridge and use it in my daily coffees and lattes. Keep reading for an at home Starbucks peppermint mocha latte recipe.
You will be amazed at how easy it is to make this peppermint mocha syrup at home with just five simple ingredients.
- Light coconut milk – you can substitute with regular coconut milk, but light is best for th correct texture
- Light brown sugar
- Unsweetened cocoa Powder
- Peppermint extract
If you are allergic to coconut milk, you can replace it with evaporated milk or sweetened condensed milk. The sweetened condensed milk will result in a sweeter syrup, but that doesn’t bother me!
To keep this syrup recipe dairy-free I would stick to the coconut milk. Almond milk can have an unpleasant taste when simmered over medium heat for too long.
I like to use a dark cocoa powder like a dutch process cocoa for this homemade mocha syrup to make it extra rich. You can use any unsweetened cocoa or cacao powder.
You can use coconut sugar or white granulated sugar in place of the coconut sugar if you prefer that.
The peppermint extract adds lots of flavor to this chocolate syrup, but if you want to add even more depth of flavor, consider adding some vanilla extract.
How To Make
Step 1: Mix ingredients and bring to a boil
To begin, add coconut milk, brown sugar, and cocoa powder to a small saucepan. (Images 1 and 2). Then, whisk the ingredients together and bring to a boil.
Be careful not to let the mixture boil over the edge of the pan.
Step 2: Simmer
Once boiling, reduce the mixture a simmer (Image 3). Then, simmer uncovered for 14 minutes, whisking occasionally.
Step 3: Add peppermint and cool
Next, remove the pot from heat and allow to cool for a minute before whisking in the peppermint extract and salt (Image 4).
Finally, allow the syrup to cool completely then place in a glass jar and store in the refrigerator for up to 2 weeks
Homemade Starbucks Peppermint Mocha Recipe
- 1 tbsp peppermint mocha latte syrup
- 1/2 cup of milk of choice*
- 2 shots of espresso or 1 small cup of coffee
- Cocoa powder for garnish
To begin, brew espresso shots or coffee and place in mug of choice. Then, froth milk with the latte syrup in a milk frother or warm milk and mix with latte syrup using a hand frother.
Next, pour peppermint mocha foam over coffee or espresso. Finally, garnish your mug with a dash of extra cocoa powder, some whipped cream and crushed peppermint candies.
*You can use almond milk, oat milk or regular dairy milk. Oat milk is my favorite non-dairy milk for lattes.
Iced peppermint mocha recipe
- 2 tbsp peppermint mocha latte syrup + more for glass
- 12oz cold brew coffee
- 2 tbsp whole milk
- 2 tbsp heavy cream
To begin, drizzle mocha sauce around the inside of a glass. Fill the glass with ice and then fill the glass with cold brew or iced coffee
Next, mix together 2 tbsp of mocha syrup with whole milk and heavy cream. I like to do this by shaking them together in a small glass jar. Pour mocha cream over the cold brew and stir to combine.
It is important to allow the syrup to cool completely and then transfer to a glass jar. I like to use mason jars with a plastic replacement lid.
Place the syrup in the fridge and store in the fridge for up to 2 weeks.
Check out these other homemade Coffee syrup recipes
- Gingerbread Latte Syrup
- Pumpkin Spice Latte Syrup
- Sugar Cookie Latte Syrup
- Caramel Brûlée Latte Syrup
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1 can light coconut milk (13.5oz)
- 3/4 cup light brown sugar packed
- 1/4 cup unsweetened cocoa powder
- 1 tsp peppermint extract
- 1/8 tsp salt
- Add coconut milk, brown sugar and cocoa powder to a small sauce pan
- Whisk the ingredients together and bring to a boil – be careful not to let the mixture boil over the edge of the pan
- Once boiling, reduce to a simmer
- Simmer uncovered for 14 minutes, whisking occasionally
- Remove the pot from heat and allow to cool for a minute before whisking in the peppermint extract and salt
- Allow the syrup to cool completely then place in a glass jar and store in the refrigerator for up to 2 weeks
- You can use evaporated milk or sweetened condensed milk in place of the coconut milk. If you use sweetened condensed milk, it will make the syrup quite a bit sweeter, but that doesn’t bother me.
- You can use coconut sugar or white granulated sugar in place of the brown sugar