Nothing quite beats that refreshing chill and rich kick of chocolate and peppermint all swirled together in a cup. This Iced Peppermint Mocha Coffee Recipe is my secret weapon for turning any ordinary day into a little festive celebration, and it’s just as easy to whip up in your own kitchen as grabbing one at a café.

A clear round glass filled with three visible layers starts with a dark brown thick liquid at the bottom, a lighter brown iced coffee in the middle with ice cubes floating inside, and topped with a fluffy white whipped cream sprinkled with small chocolate shavings. A red and white striped candy cane is hooked on the rim of the glass to the right. The scene is set on a white marbled surface with some broken pieces of candy cane and chocolate scattered around, 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

I genuinely can’t get enough of this iced peppermint mocha. It’s the perfect blend of invigorating espresso, smooth cocoa, and that crisp peppermint kiss—without any complicated steps or fancy equipment. Whether you’re mid-afternoon or winding down, this drink feels like a little luxury you made just for yourself.

Super Quick to Make: You’ll have this drink ready in just about five minutes, making it perfect for busy mornings or an afternoon pick-me-up.
Flexible Ingredients: Swap out the milk or sweetener easily, so it fits your taste or dietary needs without fuss.
Festive Flavors: It tastes like the holidays in a glass, but you can enjoy it year-round with just a few tweaks.
Easy to Customize: Adjust the peppermint or cocoa levels to make it just how you like—more minty or extra chocolatey.

A clear glass filled with iced chocolate milk with visible ice cubes inside, topped with a fluffy swirl of white whipped cream. On top of the cream, there are tiny bits of red and white crushed candy cane and small dark chocolate shavings. A red and white striped candy cane is hooked on the side of the glass. Around the glass, on a white marbled surface, there are two whole candy canes and broken pieces of candy cane and chocolate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a starring role to create that perfect iced peppermint mocha balance—rich, refreshing, and smooth. Having quality espresso and getting the peppermint just right really make the difference, so keep those in mind when shopping.

Flat lay of a small white ceramic bowl of rich espresso, a small white ceramic bowl filled with smooth cocoa powder, a small white ceramic bowl holding golden amber maple syrup, a small white ceramic bowl with clear peppermint extract, a small white ceramic bowl of fresh milk, and a simple white ceramic bowl containing clear ice cubes, all arranged in perfect symmetry and balanced proportions, 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 bold foundation of this drink; if you don’t have an espresso machine, strong brewed coffee works as a solid substitute.
Cocoa Powder: Unsweetened cocoa adds that deep chocolatey richness without being overly sugary.
Maple Syrup: I prefer maple syrup here for its warm sweetness, but you can swap in honey, agave, or simple syrup depending on what you have on hand.
Peppermint Extract: A little goes a long way—this gives the cocktail its refreshing, signature wintery lift.
Milk (any kind): Dairy or plant-based milk both work beautifully, altering texture and flavor slightly but keeping it creamy.
Ice Cubes: Essential for chilling the drink without watering it down too quickly if you use large cubes or even coffee ice cubes.

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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 like to keep mine pretty straightforward most days, but sometimes I jazz it up depending on the mood or occasion—you’ll find that this recipe invites all kinds of personalization.

Variation: For a dairy-free kick, I swap in almond or oat milk—it’s just as creamy and adds a subtle nutty undertone that’s delightful.
Extra Minty: If you crave a stronger peppermint punch, adding an extra drop or using crushed candy canes as garnish amps it up perfectly.
Lower Sugar: I sometimes cut back the maple syrup just a bit to let the espresso shine while keeping that mocha sweetness.

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

Step 1: Fill Your Glass with Ice

Start by filling a large glass to the brim with ice cubes. This chills the drink beautifully and keeps it refreshingly cold without watering it down too fast. I like to use big, chunky cubes because they melt slower, but regular ice works just fine too.

Step 2: Whisk the Magic Mix

Pour your freshly brewed hot espresso into a small bowl or cup. Immediately add the cocoa powder, maple syrup, and peppermint extract. Whisk vigorously until the cocoa powder is fully dissolved and the mixture looks shiny and smooth. This step is key—it ensures no clumps and a balanced flavor in each sip.

Step 3: Combine and Stir

Pour the espresso mixture over the ice-filled glass. Add your choice of milk and give it a good stir to blend everything seamlessly. The milk cools down the espresso mix, making each gulp silky and indulgent.

Step 4: The Festive Finishing Touches

Top with whipped cream, candy cane bits, and a sprinkle of chocolate shavings if you’re feeling fancy. These aren’t just pretty toppings—they add layers of texture and flavor that make this iced peppermint mocha coffee feel like a special treat.

Top Tip

Over the years, I’ve learned that small tweaks can elevate your iced peppermint mocha from good to unforgettable. Here are my favorite tricks for consistently great results.

Use Fresh, Hot Espresso: Make the espresso fresh and hot right before mixing; this helps the cocoa powder dissolve fully and blends all flavors better.
Whisk Thoroughly: Take the time to whisk the cocoa, maple syrup, and peppermint extract into the espresso—nothing ruins a mocha like clumpy dry cocoa.
Choose Your Ice Wisely: Larger ice cubes melt slower, preventing that watered-down taste. Bonus: coffee ice cubes keep the flavor bold!
Don’t Overdo Peppermint: It’s tempting, but start with just a little peppermint extract—a little too much can overpower the lovely mocha notes.

How to Serve Iced Peppermint Mocha Coffee Recipe

Garnishes

I swear by a generous swirl of whipped cream topped with crushed candy cane pieces. The crunch and extra peppermint flavor are game-changers. Chocolate shavings or a light dusting of cocoa powder finish it off beautifully, turning your glass into a festive masterpiece.

Side Dishes

This iced mocha pairs wonderfully with buttery shortbread cookies or a slice of cinnamon-spiced cake. Something simple and subtly sweet complements the peppermint mocha without overshadowing it. Don’t be surprised if you find yourself nibbling all the while as you sip.

Creative Ways to Present

For holiday get-togethers, I love serving this in clear glass mugs so the layers shine through. Adding a mini candy cane hooked on the rim is an easy festive touch. You can even dust the whipped cream with edible glitter for extra sparkle—it’s always a hit with guests!

Make Ahead and Storage

Storing Leftovers

If you accidentally make too much, store the espresso-cocoa mixture separately in an airtight container in the fridge for up to two days. Add fresh ice and milk when you’re ready to enjoy the next cup to keep it fresh and flavorful.

Freezing

While I don’t usually freeze this drink itself, freezing leftover espresso in ice cube trays is a brilliant hack. Use those cubes in this recipe for a stronger mocha that won’t dilute as it melts. I highly recommend it!

Reheating

This drink is best enjoyed cold fresh, but if you want a warm mocha twist, gently reheat the espresso-cocoa mix before adding warmed milk—skip the ice. I usually add peppermint extract last, as heat can diminish its brightness.

Frequently Asked Questions:

Can I use regular coffee instead of espresso for this Iced Peppermint Mocha Coffee Recipe?

Absolutely! While espresso gives the richest mocha flavor, strong brewed coffee is a fine alternative if you don’t have an espresso machine. Just use a concentrated brew to get that bold taste.

How much peppermint extract should I use without it tasting too strong?

Start with just ⅛ teaspoon of peppermint extract as the recipe suggests. Peppermint extract is quite potent, so adding more can quickly overpower the drink. You can always add a tiny bit more if you want a stronger mint flavor after tasting.

Can I make this drink vegan?

Definitely! Use any plant-based milk like almond, oat, or soy, and substitute maple syrup or another vegan sweetener. Just be sure to use vegan-friendly whipped cream or skip it for a fully vegan Iced Peppermint Mocha Coffee Recipe.

What’s the best way to avoid clumpy cocoa powder in this recipe?

Whisk the cocoa powder thoroughly into the hot espresso before adding the milk and ice. The heat helps dissolve the cocoa evenly, and whisking breaks up any lumps. Taking this extra step really makes the texture smooth and enjoyable.

Final Thoughts

I’ve shared this Iced Peppermint Mocha Coffee Recipe with so many friends, and it never fails to impress. There’s just something special about crafting your own iced mocha with that perfect peppermint twist at home—it feels like a little self-care moment. I hope you enjoy making it as much as I do, and that it brings a cozy, festive vibe to your day every time you sip.