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+ servings

Starbucks Peppermint Mocha Copycat

Author: Jee Choe
Peppermint, chocolate, and espresso are combined to create this delicious drink.
4.7 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Yield1 serving (16 ounces)

INGREDIENTS
 

Peppermint Mocha

Vanilla Whipped Cream

  • ¼ cup heavy cream
  • 1 tablespoon vanilla syrup
  • 1 teaspoon shaved or curled dark chocolate for garnish

INSTRUCTIONS

  • Whisk heavy cream and vanilla syrup to make whipped cream. Set aside.
    Use a handheld milk frother to make whipped cream in seconds. Whip until soft peaks form.
  • Put espresso, peppermint syrup, and chocolate syrup into a cup.
    Use 2 Nespresso espresso pods or pull 2 shots from an espresso machine.
  • Add frothed milk.
    Frothed milk can be made using an electric milk frother or with the steam wand from an espresso machine. Another method is to simmer milk on the stovetop, pour it into a French press, then pump the plunger a few times to create froth.
  • Top drink with whipped cream and garnish with chocolate curls.
    Use a spoon to add the whipped cream on top of the drink.

NOTES

  • 1 shot of espresso = 1 Nespresso espresso capsule
  • To make a 16 ounce (grande) Starbucks drink, you’ll need 2 Nespresso espresso or ristretto capsules. You can also use 1 Vertuo double espresso.
  • Only use Nespresso espresso capsules and not the coffee capsules that make 7.77 ounces.
  • Use store-bought or homemade chocolate sauce or syrup.
  • Use store-bought or homemade peppermint syrup. I recommend making your own since it’s only 3 simple ingredients and takes 5 minutes.
  • Starbucks Peppermint Mocha is made with 2% milk but you can use any milk you like.
  • Starbucks vanilla syrup can be purchased at Starbucks locations if they have extra in stock. Just ask a barista if they have any they can sell. It's about $14 for the bottle.
  • Use a bar of dark chocolate and create curls using a vegetable peeler.
  • Instead of chocolate curls, make it festive by garnishing the drink with chocolate syrup drizzle and crushed candy cane.
  • The chocolate syrup will sink down to the bottom of the cup, so make sure to stir well before drinking.
  • Instant coffee can be used if you don’t have espresso. Combine 1 tablespoon of instant coffee and 1/4 cup hot water to replace the 2 shots of espresso in the recipe.

NUTRITION

Calories: 737 | Carbohydrates: 92g | Protein: 14g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 253mg | Potassium: 760mg | Fiber: 2g | Sugar: 84g | Vitamin A: 1470IU | Vitamin C: 1mg | Calcium: 471mg | Iron: 4mg