There’s something about the refreshing chill of winter combined with the rich, chocolatey peppermint flavor that makes the Iced Peppermint Mocha Brew Recipe an absolute delight. It’s smooth, minty, and just sweet enough to brighten any day—perfect for when you want a coffee treat that feels special but is incredibly easy to whip up.

This image shows a drink in a clear rounded glass filled with three visible layers: the bottom layer is dark brown, thick and rich, the middle layer is lighter brown with a smooth, iced texture, and the top layer is white whipped cream with small dark brown sprinkles and tiny red candy pieces on it. A red and white striped candy cane is hooked on the right side of the glass. The glass sits on a white marbled surface with scattered pieces of broken candy cane and chocolate around it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Iced Peppermint Mocha Brew Recipe
Top Tip
How to Serve Iced Peppermint Mocha Brew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Iced Peppermint Mocha Brew Recipe

Why You'll Love This Recipe

I’ve been making this iced peppermint mocha for years, especially around the holidays, and it never gets old. It’s the perfect balance of caffeine kick, chocolate indulgence, and fresh mint that feels both cozy and refreshing. Plus, the recipe is so straightforward, you’ll have it ready faster than your favorite coffee shop can say “ mocha.”

Simple to Make: Just a few ingredients and five minutes is all you need to get a café-style treat at home.
Customizable Sweetness: You control the sweetness with maple syrup, making it perfect for your taste buds or dietary needs.
Refreshing Peppermint Flavor: A little peppermint extract goes a long way to brighten the mocha without overpowering it.
Year-Round Friendly: While it’s a holiday favorite for me, it’s equally fantastic any time you want a festive coffee with a twist.

Ingredients & Why They Work

Every ingredient here shines on its own but together they form that irresistible, creamy, minty mocha experience. When I shop for these, I look for high-quality espresso because it really makes the difference in flavor. And using maple syrup instead of processed sugar feels like a little healthy indulgence.

Flat lay of a small white ceramic bowl of espresso, a small white ceramic bowl of cocoa powder, a small white ceramic bowl of maple syrup, a few fresh peppermint leaves arranged neatly, a small white ceramic bowl of milk, a few clear ice cubes scattered artistically on the surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Espresso: The rich base that gives your mocha its caffeine punch and deep coffee flavor. Freshly brewed is best for that bold taste.
Cocoa powder: Unsweetened powder adds authentic chocolate flavor without extra sugar, balancing the maple syrup.
Maple syrup: A natural sweetener that melts perfectly into warm espresso and pairs beautifully with peppermint.
Peppermint extract: Just a tiny amount brightens the entire drink with a fresh, festive mint note.
Milk: Whether you choose dairy, oat, almond, or your favorite milk, it adds creaminess and smooths out the flavors.
Ice cubes: Essential for that perfect chilled drink, especially when you want it instantly refreshing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this iced peppermint mocha to suit my mood or guest preferences. Sometimes I like it lighter, sometimes richer—and you totally can, too. Feel free to experiment and find your perfect peppermint mocha vibe.

Variation: One winter, I swapped maple syrup for honey—delicious and a bit earthier. You could also try vanilla almond milk for a nuttier twist.

Step-by-Step: How I Make Iced Peppermint Mocha Brew Recipe

Step 1: Brew Your Espresso Fresh and Hot

Start with 3 ounces of strong, freshly brewed espresso. The heat here helps the cocoa powder and maple syrup dissolve quickly, so don’t skip it! I use my espresso machine, but a strong stovetop espresso or even a rich coffee concentrate works well too.

Step 2: Whisk in Cocoa, Maple Syrup, and Peppermint

While your espresso is still hot, add 1 tablespoon of cocoa powder, 2 to 3 tablespoons of maple syrup depending on your sweetness preference, and ⅛ teaspoon peppermint extract. Whisk it well until everything is smooth—you don't want any lumps of cocoa. This step is key for that creamy, rich mocha flavor.

Step 3: Fill Your Glass with Ice and Add the Milk

Fill a large glass with ice cubes to chill your drink perfectly. Pour the espresso mixture over the ice, then add ½ cup of your chosen milk. Give it a good stir so all the flavors meld together and the drink chills quickly.

Step 4: Top It Off with Festive Flair (Optional!)

I often finish mine with a generous dollop of whipped cream, crushed candy cane bits, and a few chocolate shavings for that extra holiday charm. But honestly, it’s fabulous just as is if you want to keep it light.

Top Tip

Making this Iced Peppermint Mocha Brew Recipe was a game-changer for me once I nailed the balance of peppermint and sweetness—it’s easy to tip too far in either direction. These tips helped me find that perfect spot and made the process stress-free.

Measure the Peppermint Extract Carefully: I learned the hard way that too much peppermint can overpower. Start with just ⅛ teaspoon and adjust next time if you want it stronger.
Whisk While Espresso is Hot: Cocoa dissolves best in the warmth—don’t wait until the espresso cools to add it, or you’ll end up with a lumpy texture.
Use Fresh Espresso: Freshly brewed espresso has the richest flavor that makes this mocha stand out from regular iced coffee versions.
Customize Your Milk: Try different types to find your favorite creaminess and flavor; I really like oat milk for a naturally sweet finish.

How to Serve Iced Peppermint Mocha Brew Recipe

Garnishes

I usually keep it simple with a swirl of whipped cream and a sprinkle of crushed candy cane bits for that satisfying crunch and festive look. For special occasions, chocolate shavings or a drizzle of chocolate syrup add a lovely touch and boost the mocha vibe.

Side Dishes

Because this drink is both sweet and minty, I like to pair it with buttery shortbread cookies or classic biscotti. If you want something savory, a simple almond croissant balances the flavors nicely without overpowering the drink.

Creative Ways to Present

For holiday parties, I like to serve the mochas in pretty glass mugs with striped paper straws and a peppermint stick on the side. Setting up a DIY mocha bar with toppings like whipped cream, chocolate chips, and mint sprigs lets guests customize, making it fun and interactive.

Make Ahead and Storage

Storing Leftovers

Since this iced peppermint mocha is best fresh, I try to make only what I’ll drink. But if I have leftovers, I store the espresso-cocoa mixture separately in an airtight container in the fridge for up to 24 hours and add milk and ice fresh when ready to serve again.

Freezing

I’ve experimented with freezing the espresso mixture in ice cube trays, which is great for making iced mochas quickly later on—just pop a few cubes in a glass, add milk, and stir. Just avoid freezing the milk or you might get an odd texture.

Reheating

Because this recipe is made to be iced, reheating isn’t usually necessary. But if you want a warm peppermint mocha, simply make a fresh batch but skip the ice. Warm gently and top with whipped cream for that cozy glass moment.

Frequently Asked Questions:

Can I make the Iced Peppermint Mocha Brew Recipe vegan?

Absolutely! Simply use plant-based milk such as almond, oat, or soy milk, and make sure any whipped cream or toppings are vegan-friendly. The recipe itself is naturally flexible.

How strong should the espresso be for this recipe?

Use a bold, fresh espresso shot either from an espresso machine or a concentrated coffee brewed with a moka pot. The flavor should be strong enough to stand up to the cocoa, peppermint, and milk without being bitter.

Can I adjust the sweetness in the Iced Peppermint Mocha Brew Recipe?

Yes, the maple syrup amount can be adjusted easily. Start with 2 tablespoons and add more if you like a sweeter mocha. Using maple syrup keeps it a bit healthier than refined sugar and pairs beautifully with the peppermint.

What’s the best way to store leftovers?

Separate the espresso-cocoa mixture and store it in a sealed container in the fridge for up to 24 hours. Add fresh milk and ice just before drinking to keep it tasting fresh and delicious.

Final Thoughts

This Iced Peppermint Mocha Brew Recipe is truly one of my favorite ways to enjoy coffee during chilly months, and honestly, even in warm weather when I want something refreshing but indulgent. It's simple enough for everyday, but special enough to serve when you want to impress guests or treat yourself. I hope you love making it as much as I do—it’s like a cozy hug in a glass that wakes up your taste buds. Give it a try, and let me know how you customize yours!