Peppermint Mocha with Organic Peppermint Extract

With each added layer of clothing marking the days leading up to winter, there is little my bundled-up self wants to do besides sip on a piping hot beverage. Once my taste buds tire from drinking gallons of spiced apple cider and homemade chai, I tend to gravitate towards the famed and festive beverage synonymous with the holiday season: the one and only, peppermint mocha.

As the cooler, older sister of hot cocoa, peppermint mochas intertwine the contrasting flavors of refreshing mint with rich chocolate. Although being on the North and South Poles of the flavor spectrum, this seemingly uncomplimentary pair blends together to create a well-rounded mug of warmth worth savoring. For me, the sophisticated pairing of rich and refreshing may even dethrone the most famed opposing flavor combinations of salty and sweet!

If you’re a lifelong fan of peppermint mochas like myself, chances are you’re also familiar with the infamous coffeehouse chain’s (yes, that one) sickly sweet and expensive version of this latte. Since I refuse to shell out my life’s savings for a mediocre mocha, making my own was an obvious choice. Featuring Mountain Rose Herbs’ very own organic peppermint flavor extract, this minty mocha will whisk you away to a cozy winter wonderland, where each sip of chocolatey goodness perfectly complements the chill in the air.

Peppermint Mocha Recipe

Makes about two 8 ounce drinks.

Ingredients

• 2 cups milk of choice (I used full-fat oat milk)
• 1/4 cup organic roasted cacao powder
• 1/2 cup granulated white sugar or sweetener of choice *See Pro Tips
• 4 shots fresh-brewed espresso (about 3/4 cup) *See Pro Tips
• 1 tsp. organic peppermint extract
• 1/2 tsp. organic vanilla extract
• Pinch of fine sea salt or Himalayan pink salt
• Optional garnishes: whipped cream, chocolate shavings, and peppermint candies

Directions

1. Brew four shots of espresso and set aside.
2. In a small saucepan, combine milk, cacao powder, and sugar. Whisking constantly, heat on medium until reaching a simmer.
3. Remove from heat and add espresso, peppermint extract, vanilla extract, and pinch of salt. Whisk to combine.
4. Pour into heat-safe mugs of choice. Optional: top with whipped cream, chocolate shavings, and/or crushed peppermint candies.
5. Serve and savor!

Pro Tips

• Maple syrup, honey, coconut sugar, or date sugar would all work fine with this recipe if you’d prefer not to use white sugar. I recommend starting with 1/3 cup sweetener and adjusting to your preferences as desired.
• If you don’t have an espresso machine, very strong brewed coffee works too! If using coffee, increase amount to 1 cup and adjust based on strength preferences.
• For a caffeine-free version, you can swap the espresso for 1 cup of very strong brewed Herbal Coffee too! Same as above, adjust to strength preferences as desired. 

Need more liquid chocolate goodness in your life? 

Try This Traditional Mexican Hot Chocolate with Chocolate de Mesa Recipe

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