If there’s ever been a holiday drink that feels like a hug in a cup, it’s the Starbucks Peppermint Mocha. Silky, minty, and laced with dark cocoa, this wintertime favorite isn’t just a coffee, it’s a cozy ritual, right down to the swirl of whipped cream and that snowfall of chocolate curls on top.
But what if you could make that same magical blend at home, without the seasonal wait, without the long drive-thru line, and with just the right amount of peppermint? This Copycat Starbucks Peppermint Mocha lets you do just that.
It captures the creamy sweetness and minty buzz of the original, balanced with deep espresso and real cocoa. Whether you’re curled up with a blanket in December or simply craving that festive sparkle in mid-July, this recipe brings the coffeehouse glow to your kitchen in under 10 minutes.
Table of Contents
How to make Starbucks Peppermint Mocha at home
It starts with a base of rich espresso, followed by a blend of homemade mocha sauce and peppermint syrup. Steamed milk smooths everything out into a comforting warmth, while whipped cream and shaved dark chocolate take it over the top. Want it iced? Easy. Just shake it up and pour it over cold milk and ice.
This recipe mimics the barista ratios closely (down to the number of “pumps”) so the flavor is just as you remember.
Nutrition facts (per 16 oz hot serving)
- Calories: 440
- Total Fat: 16 g
- Saturated Fat: 10 g
- Carbohydrates: 63 g
- Sugar: 54 g
- Protein: 13 g
- Caffeine: approx. 175 mg
Ingredients (Hot Grande, 16 oz)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 (Grande 16 oz)
- 2 shots espresso (or 2 oz strong brewed coffee)
- 4 tablespoons chocolate mocha sauce (homemade or store-bought)
- 4 tablespoons peppermint syrup (homemade or store-bought)
- 1 cup 2% milk (steamed, or use milk of choice)
- Whipped cream (for topping)
- Dark chocolate curls or shavings (for garnish)
Tools you’ll need
- Espresso machine or strong coffee maker
- Milk frother or small saucepan
- Whisk or spoon
- Measuring spoons
- 16 oz mug or glass
- Microplane or peeler (for chocolate curls)
Instructions
Make your mocha and peppermint base
In a small mug, combine 4 tablespoons of mocha sauce with 4 tablespoons of peppermint syrup. Stir until smooth. (1 min)
Brew espresso
Brew 2 shots (about 2 ounces) of espresso or strong coffee and pour over the mocha-mint base. Stir gently to mix. (2 min)
Steam the milk
Steam 1 cup of 2% milk until hot and frothy. If you don’t have a frother, warm the milk in a saucepan until steamy but not boiling, then whisk until lightly foamed. (3 min)
Build the mocha
Pour the steamed milk into your cup, holding back the foam with a spoon until the end, then spoon the foam on top. Stir gently if needed. (1 min)
Add the toppings
Top with whipped cream and a generous sprinkle of dark chocolate curls or finely shaved chocolate. (1 min)
Optional twist
Add a dash of vanilla extract or a small pinch of sea salt to the mocha base for a deeper flavor, just like the grown-up version of hot cocoa.
Tips
- For a stronger coffee hit, add an extra espresso shot (Ristretto if you’re feeling fancy).
- Use a chilled glass and cold milk for the iced version.
- A pinch of baking cocoa on top adds a grown-up, bitter edge.
- Don’t skip the whipped cream, it adds the finishing cloud of sweetness.
- Make extra mocha sauce and syrup to store for up to 1 week in the fridge.
What to serve with
Sweet classics
- Gingerbread cookies – Nothing sings holiday cheer like a crisp-edged, spice-laced cookie beside a hot peppermint mocha. The contrast of warming spices and minty cocoa is oddly addictive.
- Chocolate biscotti – Dunking these hard beauties into your mocha softens them just enough, and the double chocolate hit? Divine.
- Vanilla scones or almond croissants – Buttery, flaky pastries soak up the sweet richness of the drink without overpowering it.
Savory comforts
- Egg bites or mini quiches – Starbucks pairs these all the time for good reason. The soft egg texture plays well with the mocha’s creaminess.
- Crispy hashbrowns or tater tots – Salty, crunchy, and an unexpected hit when you need something to ground the sweetness.
- Cheddar and chive muffins – These savory bakes cut through the sugar and bring your breakfast back to balance.
Cold pairings (for iced version)
- Chocolate-covered pretzels – Sweet and salty perfection with every sip.
- Peppermint bark – A festive, chilled candy that echoes every note in your mocha.
- Fruit salad with mint leaves – Something light, bright, and juicy to freshen up the palate.
Variations
Iced Peppermint Mocha
Swap the steamed milk for cold milk. Add espresso, mocha sauce, and peppermint syrup to a shaker with ice. Shake well, then pour into a tall glass and top with whipped cream and curls.
White Chocolate Peppermint Mocha
Use white chocolate sauce in place of mocha. It’s creamier, slightly sweeter, and pairs beautifully with peppermint. Starbucks makes a version of this every holiday too.
Dairy-Free Peppermint Mocha
Use oat milk or almond milk, skip the whipped cream, or use a coconut whip instead. The cocoa and peppermint shine even brighter when the dairy is dialed down.
Peppermint Mocha Frappuccino
Blend the same base with milk, ice, and a bit of vanilla ice cream or Frappuccino-style base. Top with cream and curls, then freeze yourself happy.
Extra Minty
Add 1 extra tablespoon of peppermint syrup for a cool blast (but only if you really love mint). If it tastes like toothpaste, back off half a spoon.
Boozy Peppermint Mocha
Stir in a splash of peppermint schnapps, crème de cacao, or coffee liqueur for a grown-up version. Best served by the fire, or under twinkly string lights.
Ingredient substitutes
Espresso
- Original: Starbucks Signature Espresso
- Substitutes: Strong brewed coffee, Moka pot coffee, instant espresso (1 tbsp powder + 2 oz hot water)
Mocha sauce
- Original: Starbucks mocha sauce
- Substitutes: Hershey’s Special Dark syrup, homemade mix (1 tbsp Dutch cocoa + 1 tbsp sugar + 2 tbsp hot water), or Ghirardelli chocolate sauce
Peppermint syrup
- Original: Starbucks peppermint syrup
- Substitutes: Torani or Monin peppermint syrup, homemade (½ cup sugar + ½ cup water + ½ tsp peppermint extract), or candy cane syrup for a fun twist
Milk
- Original: 2% milk
- Substitutes: Whole milk, skim milk, oat milk, almond milk, coconut milk, soy milk
Whipped cream
- Original: Store-bought sweetened whipped cream
- Substitutes: Homemade whipped cream, coconut whip, cashew whip, or skip entirely for a lighter version
Chocolate curls
- Original: Starbucks dark chocolate curls
- Substitutes: Shaved chocolate bar, mini chocolate chips, cocoa nibs, or crushed candy cane
Ingredients
- 2 shots espresso (or 2 oz strong brewed coffee)
- 4 tablespoons chocolate mocha sauce (homemade or store-bought)
- 4 tablespoons peppermint syrup (homemade or store-bought)
- 1 cup 2% milk (steamed, or use milk of choice)
- Whipped cream (for topping)
- Dark chocolate curls or shavings (for garnish)
Instructions
Make your mocha and peppermint base
In a small mug, combine 4 tablespoons of mocha sauce with 4 tablespoons of peppermint syrup. Stir until smooth. (1 min)
Brew espresso
Brew 2 shots (about 2 ounces) of espresso or strong coffee and pour over the mocha-mint base. Stir gently to mix. (2 min)
Steam the milk
Steam 1 cup of 2% milk until hot and frothy. If you don’t have a frother, warm the milk in a saucepan until steamy but not boiling, then whisk until lightly foamed. (3 min)
Build the mocha
Pour the steamed milk into your cup, holding back the foam with a spoon until the end, then spoon the foam on top. Stir gently if needed. (1 min)
Add the toppings
Top with whipped cream and a generous sprinkle of dark chocolate curls or finely shaved chocolate. (1 min)
Notes
Calories: 440 Total Fat: 16 g Saturated Fat: 10 g Carbohydrates: 63 g Sugar: 54 g Protein: 13 g Caffeine: approx. 175 mg
