Make a cozy latte with this homemade Peppermint Mocha Latte Syrup. Save the trip to Starbucks and make this mocha sauce at home.
Use this peppermint mocha syrup to make a fun holiday coffee
I love to make cozy holiday coffees at home. During the fall I made a pumpkin spice latte syrup and it made my coffee so delicious each day.
When I looked forward to the holiday season I KNEW I needed to make a copy of the Starbucks peppermint mocha latte at home. I took some time to make a healthier Starbucks peppermint mocha syrup with 5 simple ingredients.
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.
What kitchen tools will I need to make this homemade peppermint mocha syrup?
What ingredients will I need to make this homemade mocha syrup?
You will be amazed at how easy it is to make this peppermint mocha latte syrup at home with just 5 paleo friendly ingredients.
- Light coconut milk (can substitute with regular coconut milk, but light is best)
- Coconut sugar
- Cocoa Powder
- Peppermint extract
Let’s make a Peppermint Mocha Latte Syrup!
Step 1: Mix ingredients and bring to a boil
To begin, add coconut milk, coconut sugar, and cocoa powder to a small saucepan. 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. 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. Finally, allow the syrup to cool completely then place in a glass jar and store in the refrigerator for up to 2 weeks
Step 4: Enjoy!
Homemade Peppermint Mocha Latte Recipe – Starbucks Copycat
- 1 tbsp peppermint mocha latte syrup
- 1/2 cup of milk
- 2 shots of espresso or 1 small cup of coffee
- Cocoa powder for garnish
To begin, brew espresso 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.
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.
How should I store this latte syrup?
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
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 coconut sugar
- 1/4 cup cocoa powder
- 1 tsp peppermint extract
- 1/8 tsp salt
- Add coconut milk, coconut 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