There’s nothing quite like the refreshing chill and minty kick of the Iced Peppermint Mocha Coffee Recipe. It’s the perfect blend of chocolate, espresso, and peppermint that instantly puts you in a festive mood—even if it’s the middle of summer. I love how easy it is to whip up at home, so you can savor a cozy coffeehouse treat whenever the craving strikes.

A clear glass filled with three distinct layers: the bottom layer is dark chocolate syrup, the middle layer is a light brown iced coffee with visible ice cubes, and the top layer is white whipped cream sprinkled with small dark chocolate shavings and red candy bits. A red and white striped candy cane is hooked on the rim of the glass on the right side. The glass is placed on a white marbled surface scattered with broken pieces of candy cane and dark chocolate chunks. The background is a soft, light cream color. 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 Coffee Recipe
Top Tip
How to Serve Iced Peppermint Mocha Coffee Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Iced Peppermint Mocha Coffee Recipe

Why You'll Love This Recipe

This iced peppermint mocha is one of those recipes I keep coming back to season after season. It strikes just the right balance between rich chocolate, robust espresso, and bright peppermint, all cooled down with icy refreshment. Plus, it’s a breeze to customize and perfect to share. Trust me, once you try it, it’ll become your go-to coffee fix too.

Quick and simple: Ready in just 5 minutes, it’s perfect for busy mornings or an afternoon pick-me-up.
Customizable taste: You control the sweetness, milk type, and peppermint intensity to suit your palate.
Festive and fun: Great for holiday vibes, but equally delightful any time you want a special coffee treat.
No fancy equipment: All you need is espresso, cocoa, and some simple ingredients you probably already have.

A clear glass filled with light brown iced coffee showing ice cubes inside, topped with a thick layer of white whipped cream sprinkled with small red and white candy pieces and dark chocolate shavings, and decorated with a red and white striped candy cane hooked on the side; the glass is placed on a white marbled surface scattered with chocolate chunks and broken pieces of candy canes in the background photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Iced Peppermint Mocha Coffee Recipe shines because each ingredient plays a distinct role to create that balanced, crave-worthy flavor. I always recommend using good-quality espresso since it’s the heart of the drink, and fresh cocoa powder rather than instant mixes for richer chocolate notes.

Flat lay of fresh whole brown espresso coffee beans spilled beside a small white ceramic bowl of finely sifted cocoa powder, a small white bowl filled with golden maple syrup, a small white bowl holding clear peppermint extract, a small white bowl of fresh whole milk, and a small white bowl with irregular clear ice cubes, all perfectly arranged in balance 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: Strong and concentrated, espresso forms the caffeinated base, delivering that bold coffee flavor.
Cocoa powder: Unsweetened cocoa adds deep chocolate intensity without overpowering sweetness.
Maple syrup: A natural sweetener that brings warmth and subtle complexity—not just plain sugar.
Peppermint extract: Just a tiny splash packs a refreshing mint punch; adding too much can make it taste artificial, so less is more here.
Milk (any kind): Creamy milk smooths the strong espresso and chocolate, with non-dairy options working perfectly too.
Ice cubes: Essential for cooling this mocha and creating that beautiful iced effect that’s so satisfying.

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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

One of my favorite things about this Iced Peppermint Mocha Coffee Recipe is how you can tailor it to exactly how you like it. Personally, I tweak the sweetness level depending on my mood and sometimes swap maple syrup for honey or agave for a different twist. Don’t hesitate to experiment!

Variation: One winter, I tried almond milk instead of regular milk and added a sprinkle of cinnamon—such a cozy spin. You’ll find that little changes make it uniquely yours.
Dairy-free: Use oat or coconut milk and maple syrup to keep it vegan-friendly and just as delicious.
Extra festive: Whip up some homemade whipped cream or top with crushed peppermint candy for a holiday party hit.

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

Step 1: Brew and Prep Your Espresso

Start by pulling a fresh shot of espresso—about 3 ounces. If you don’t have an espresso machine, a strong coffee made with a stovetop moka pot or even cold brew concentrate works well. While it’s hot, it’s important to move swiftly to the next step so the cocoa and flavorings blend smoothly.

Step 2: Mix the Chocolate and Peppermint

In a small bowl or directly in your hot espresso, whisk together 1 tablespoon of cocoa powder, 2 to 3 tablespoons of maple syrup (based on how sweet you like it), and a tiny ⅛ teaspoon of peppermint extract. Whisk it well until everything’s combined and there are no lumps. This step is key for a silky, evenly flavored drink.

Step 3: Assemble Your Iced Peppermint Mocha

Fill a large glass generously with ice cubes. Pour your espresso mixture over the ice, then add ½ cup of milk (any kind you prefer). Stir it all together so the chilling ice perfectly cools and melds the flavors into a luscious iced mocha.

Step 4: Add the Finishing Touches

For the classic, cozy experience, I like topping mine with a swirl of whipped cream and a sprinkle of crushed candy cane or chocolate shavings. But honestly, it tastes amazing without any extras too—especially if you want to keep it lighter.

Top Tip

From my many attempts, a few tips really helped me nail the perfect iced peppermint mocha every time. These little tricks make all the difference between a so-so drink and a divine one you'll want to share with friends.

Use hot espresso: Mixing cocoa and syrup into hot espresso helps everything dissolve beautifully—don’t skip this step.
Measure peppermint extract carefully: It’s potent, so stick to ⅛ teaspoon or even a drop less if you’re sensitive to mint.
Choose real cocoa powder: The richer the chocolate flavor, the tastier your mocha will be—avoid using sweetened drink mixes.
Fill your glass with plenty of ice: This keeps the drink cold without watering it down too quickly.

How to Serve Iced Peppermint Mocha Coffee Recipe

iced peppermint mocha - Serving Suggestion

Garnishes

Honestly, I’m partial to a generous dollop of whipped cream dusted with finely crushed candy cane or chocolate shavings—it’s like a mini celebration in every sip. But if you’re craving something simpler, a small sprig of fresh mint adds a beautiful touch and enhances the peppermint vibe.

Side Dishes

I love pairing this drink with a buttery shortbread cookie or a classic biscotti for dunking. If you’re in a brunch mood, buttery croissants or a light fruit tart balance the richness perfectly.

Creative Ways to Present

For holiday gatherings, I like serving these in clear mugs or pretty latte glasses so you can see the layers of espresso, milk, and ice. Adding a festive striped straw or a small candy cane hook on the rim makes it feel like a special treat that guests really appreciate.

Make Ahead and Storage

Storing Leftovers

If you end up with any leftover espresso mocha base, store it in an airtight container in the fridge for up to 24 hours. Just keep the milk and ice separate until you’re ready to serve, so everything stays fresh and delicious.

Freezing

I’ve tried freezing the espresso-cocoa mixture in an ice cube tray for iced coffee cubes. They’re perfect for making future iced drinks without diluting flavor. Just thaw and add fresh milk and syrup as needed when you’re ready for more.

Reheating

This recipe shines iced, so reheating it isn’t usually my go-to—but if you want a warm peppermint mocha, heat the espresso and cocoa mix gently on the stove, then add warmed milk and a little extra maple syrup if needed. Whisk well to keep it creamy and smooth.

Frequently Asked Questions:

Can I use regular coffee instead of espresso?

Yes! While espresso gives the richest and most intense flavor, you can definitely use a strong brewed coffee or cold brew concentrate. Just make sure it’s strong enough to stand up to the cocoa and peppermint without tasting watered down.

How much peppermint extract should I add?

Start with ⅛ teaspoon, as peppermint extract is very concentrated. You can always add a tiny bit more after tasting if you want a stronger mint flavor, but too much can overwhelm the drink.

Can I make this recipe vegan or dairy-free?

Absolutely! Just swap the milk for your favorite plant-based alternative like almond, oat, or coconut milk. Use maple syrup or agave as the sweetener to keep the recipe completely vegan and delicious.

What’s the best way to avoid the cocoa powder clumping?

Whisking the cocoa powder into the hot espresso helps it dissolve completely, preventing clumps. Make sure to whisk vigorously and add sweetener at the same time to create a smooth chocolate mixture before pouring it over ice.

Final Thoughts

This Iced Peppermint Mocha Coffee Recipe holds a special place in my heart, mainly because it’s the ultimate cozy treat that never fails to brighten my day no matter the season. I hope you enjoy making it as much as I do and find your own little rituals around it—whether that’s a quiet morning alone or catching up with friends. Give it a try, and I bet it’ll become one of your favorite homemade coffee indulgences too.