Description
A refreshing and indulgent iced peppermint mocha made with rich espresso, creamy milk, and a touch of peppermint and cocoa, sweetened naturally with maple syrup. Perfect for a festive treat or a cool coffee break.
Ingredients
Main Ingredients
- 3 ounces espresso
- 1 tablespoon cocoa powder
- 2-3 tablespoons maple syrup
- 1/8 teaspoon peppermint extract
- 1/2 cup milk (of your choice)
- Ice cubes (for glass)
- Optional toppings: whipped cream, candy cane bits, chocolate shavings
Instructions
- Add Ice to Glass: Fill a large glass with ice cubes to chill the drink and keep it refreshingly cold.
- Mix Espresso, Cocoa, Syrup, & Peppermint: Pour the hot espresso into a mixing cup and whisk in the cocoa powder, maple syrup, and peppermint extract until everything is well combined and smooth.
- Combine With Milk: Pour the espresso mixture over the ice in the glass, then add your choice of milk and stir well to blend all the flavors perfectly.
- Add Toppings: Finish your iced peppermint mocha by topping it with whipped cream, and if desired, sprinkle candy cane bits or chocolate shavings for extra festive flair and texture.
Notes
- Use freshly brewed espresso for the best flavor, but strong brewed coffee can be a substitute.
- Adjust the amount of maple syrup to your preferred sweetness level.
- Any milk type can be used – dairy or plant-based like almond, oat, or soy milk.
- For a vegan version, use plant-based milk and skip whipped cream or use coconut whipped cream.
- If peppermint extract is unavailable, crushed peppermint candies can be infused into the espresso while hot.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: American
