Starbucks Peppermint Mocha Coffee Copycat
‘Tis the season for all things peppermint and chocolate!
During the holiday season, Starbucks offers a lot of specialty coffees to celebrate this time of year. Many people wait a whole year to get these special coffee treats, but why wait when you can make them at home all year round and, may I say, for a lot less money?
Their gingerbread lattes and peppermint mocha coffees are favorites of mine and my daughters. Last year, we enjoyed gingerbread lattes several times between Thanksgiving and Christmas. This year, I decided to try my hand at a copycat version of Starbucks’ peppermint mocha coffee. I tried two different recipes and struck gold with this one!
Several of the recipes I looked at including one that I tried called for making your own peppermint syrup. I found that buying a bottle of Torani’s peppermint syrup was the way to go—easy and reasonably inexpensive. I’ve lost count of how many peppermint mocha coffees I’ve made for myself, hubby, and my daughters since Thanksgiving—and there’s plenty of syrup left.
You should know that my hubby is a Swede who likes his coffee very strong and black. He refers to any coffee made with milk, cream, or added flavorings as “foof” drinks. Well, I let him have a sip of my peppermint mocha—and, much to my surprise, he asked me to make one for him! Now, I have to make two servings at a time, or he’s one unhappy hubby. It just proves that your spouse can still surprise you after almost 40 years of marriage!
Starbucks Peppermint Mocha Coffee Copycat
Fran’s Notes
This recipe makes one VERY LARGE serving. With almost 2 cups of liquid ingredients, you will need to do one of the following (especially as the frothed milk adds even more volume, and you will also need room for some whipped cream):
- Use a really big, oversized mug.
- Make the coffee in a 4-cup Pyrex measuring cup and divide it into 2 smaller servings.
- Make 3/4 of the recipe so that you can use a regular-sized large mug. This is what I usually do!
Ingredients
- 1/2 cup brewed strong, very hot coffee
- 1 cup milk, frothed
- 3 tbl. chocolate syrup (I used Hershey’s)
- 1 tbl. peppermint syrup (I used Torani’s)
- 1/4 cup whipped cream, prepared
Directions
Pour the coffee into a 16-plus-ounce mug.
Add chocolate syrup and stir. Add peppermint syrup and stir.
Your coffee may have cooled off during the above process, so it’s a good idea to heat it in the microwave for 30 seconds while you are frothing the milk in the next step.
Steam the milk. One minute in the microwave works for me. Use a frother to create lots of bubbles in the milk. I love my frother and use it frequently. It’s a bargain on Amazon for $8.
Add the steamed and frothed milk to the mug.
Top with a generous amount of whipped cream. Drizzle some chocolate syrup over the whipped cream and serve immediately.
Source: A recipe from Homemade Heather