Iced Peppermint Mocha Starbucks Copycat
If you want a quick and easy peppermint mocha, this recipe is for you. It’s made with simple ingredients you probably already have at home, and it doesn’t require any fancy equipment. This version is dairy-free, but you can swap out the oat milk for whatever milk you prefer. You can also adjust the sweetness and strength to match your taste.
I like this recipe because it’s straightforward, doesn’t take much time, and lets me skip an extra trip to the coffee shop. If you’re juggling kids, errands, or just need a quiet moment to yourself, this is a nice option.
Ingredients
- Oat Milk: A creamy, dairy-free option that works well for lattes and mochas. You can use any milk you prefer, like almond, soy, or regular dairy milk.
- Cocoa Powder: Adds the chocolate flavor. Unsweetened cocoa powder is best so you can control the sweetness.
- Simple Syrup: Sweetens the drink and blends easily without clumping. You can use store-bought or make your own by dissolving sugar in hot water.
- Vanilla Extract: Enhances the flavors and adds a little warmth to the drink.
- Peppermint Extract: Gives it the classic peppermint mocha flavor. A little goes a long way, so don’t overdo it.
- Espresso or Strong Coffee: The base of the drink. Espresso is ideal, but strong brewed coffee works too if that’s what you have.
Ingredient Substitutes
Oat Milk: Almond milk, soy milk, coconut milk, or regular dairy milk can all work. Choose one based on your flavor preference or dietary needs.
Cocoa Powder: Use hot chocolate mix for a sweeter, pre-mixed option or cacao powder for a richer, less processed flavor.
Simple Syrup: Swap with honey, maple syrup, agave syrup, or even a few teaspoons of sugar dissolved in the warm milk.
Vanilla Extract: You can skip this if you don’t have it, or use a tiny pinch of vanilla powder or vanilla-flavored syrup as a replacement.
Peppermint Extract: Use a few crushed small peppermint candy/candy cane and stir it into the drink.
Espresso or Strong Coffee: If you don’t have espresso, use double-strength brewed coffee. For a caffeine-free option, try decaf espresso or decaf coffee.
How to Make It (Step by Step)
Brew your espresso.
Start by brewing your espresso (1-2 shots depending on how strong you like your coffee). If you don’t have an espresso machine, you can brew strong coffee instead.
Mix the cocoa and syrup.
While your espresso is brewing, grab a tall glass and mix the cocoa powder and simple syrup together. Stir until smooth.
Add the extracts.
Add the vanilla and peppermint extracts to the cocoa mixture and stir until everything is well combined.
Cool the espresso.
Once the espresso is brewed, let it cool down a bit. You can also pop it in the fridge for a few minutes or pour it over ice to speed up the process.
Combine with ice.
Fill a tall glass with ice. Pour the cooled espresso over the ice, followed by the cocoa mixture. Stir everything together until fully combined.
Add oat milk.
Pour in your chilled oat milk (or milk of choice) and give it a final stir. You can adjust the amount of milk depending on how creamy or strong you want it.
Enjoy!
Your iced peppermint mocha is ready! If you want, you can top it with whipped cream or a sprinkle of crushed peppermint for a little extra touch.
Iced Peppermint Mocha
Ingredients
- ½ cup oat milk or milk of choice
- 1 tbsp cocoa powder
- 2 tbsp simple syrup
- ½ tsp vanilla extract
- ¼ tsp peppermint extract
- 1-2 shots of espresso or ½ cup strong brewed coffee
- Ice
Instructions
- Brew 1-2 shots of espresso (or ½ cup strong coffee) and let it cool.
- In a tall glass, mix 1 tbsp cocoa powder and 2 tbsp simple syrup until smooth.
- Add ½ tsp vanilla extract and ¼ tsp peppermint extract to the mixture, and stir until combined.
- Fill the glass with ice, then pour the cooled espresso over the ice.
- Add ½ cup oat milk and stir everything until well combined.
- Optional: Top with whipped cream or crushed peppermint for extra flavor.