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Peppermint Mocha Latte

This homemade peppermint mocha latte features rich espresso, dark chocolate peppermint syrup, and creamy steamed milk for a festive coffee drink.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: American Café
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Peppermint Mocha Syrup
  • 2 ounces dark chocolate finely chopped
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon peppermint extract
  • Pinch of salt
Latte
  • 2 ounces espresso double shot
  • 8 ounces whole milk steamed
  • 2 tablespoons whipped cream optional
  • 1/2 teaspoon crushed candy canes optional garnish

Equipment

  • Espresso machine or moka pot
  • Milk frother or steam wand
  • 12 oz ceramic or glass mug
  • Measuring spoons
  • Small saucepan
  • Whisk or spoon for stirring
  • Thermometer (optional)

Method
 

  1. Finely chop 2 ounces of dark chocolate into pieces no larger than a pea.
  2. Place chopped dark chocolate and 1 tablespoon of unsweetened cocoa powder into a small saucepan.
  3. Add 1/4 cup water, 3 tablespoons granulated sugar, and a pinch of salt to the saucepan; heat over medium heat, stirring constantly, until simmering and chocolate melts, about 2 to 3 minutes.
  4. Remove from heat, stir in 1/2 teaspoon peppermint extract, and let the syrup cool for 1 minute.
  5. Pull a double shot of espresso (2 ounces) into a 12 oz mug using an espresso machine or brew strong coffee with a Moka pot.
  6. Stir 2 tablespoons of warm peppermint-chocolate syrup into the hot espresso until fully combined.
  7. Steam 8 ounces of whole milk to 150–155°F using a steam wand or milk frother until microfoam forms.
  8. Slowly pour the steamed milk into the mug, holding back foam with a spoon, then spoon the foam on top.
  9. Top with 2 tablespoons whipped cream and sprinkle with crushed candy canes if desired.

Notes

Make a batch of the peppermint-chocolate syrup in advance and store it in the refrigerator for up to two weeks for quick latte prep.