There's something magically refreshing about a cool coffee drink that tastes like a holiday treat all year round. This Iced Peppermint Mocha Recipe hits just that spot—chocolatey, minty, and perfectly chilled. It’s become my little luxury on busy mornings or cozy afternoons.

The image shows a clear glass filled with three visible layers: the bottom layer is dark chocolate brown, the middle layer is a lighter brown, and the top layer is a creamy mix with ice cubes inside. On top, there is a swirl of white whipped cream with small chocolate flakes sprinkled over it. A red and white striped candy cane is hooked on the rim of the glass. Around the glass, on a white marbled surface, there are small pieces of broken chocolate and crushed candy cane scattered. 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 Recipe
Top Tip
How to Serve Iced Peppermint Mocha Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Iced Peppermint Mocha Recipe

Why You'll Love This Recipe

I’ve been perfecting this Iced Peppermint Mocha Recipe for years, and honestly, it’s my little secret for when I want a café-quality treat without leaving home. It’s quick, simple, and incredibly satisfying with just the right balance of mint and chocolate.

Lightning-fast to make: You can whip up this delicious mocha in about 5 minutes—perfect for those times you need a pick-me-up, stat.
Easy ingredient swap: Whether you prefer dairy, oat, almond, or any milk you love, this recipe adjusts beautifully.
Customizable sweetness: Using maple syrup means you can control that perfect sweet spot, and it adds a lovely depth compared to regular sugar.
Festive and year-round appeal: It’s cozy enough for winter but refreshing enough to enjoy in warmer months.

Ingredients & Why They Work

The magic of this Iced Peppermint Mocha Recipe lies in simple ingredients that complement each other perfectly. Each one not only adds flavor but also builds texture and balance, so you'll want to get these right.

Flat lay of a small white ceramic bowl of finely ground espresso, a small white ceramic bowl of rich cocoa powder, a small white ceramic bowl filled with amber maple syrup, a small white ceramic bowl containing clear peppermint extract, a small white ceramic bowl of fresh cold milk, and a simple glass filled with large clear ice cubes arranged in perfect symmetry, 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 boldness of espresso is essential here; it gives that rich coffee kick with less volume than regular brewed coffee.
Cocoa powder: Unsweetened cocoa adds deep chocolate flavor without heaviness—make sure you whisk it well so it blends smoothly.
Maple syrup: Adds sweetness and a slight caramel note; plus, it’s a more natural alternative to refined sugars.
Peppermint extract: Just a tiny amount packs a punch, giving that classic peppermint mocha taste—don’t overdo it or it gets overpowering.
Milk (your choice): Creaminess comes from your preferred milk; whole milk makes it rich, while almond or oat keep it light and dairy-free.
Ice cubes: Crucial for that refreshing chill; I like using clear ice cubes to avoid watering down the flavor too quickly.

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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 the things I love most about this Iced Peppermint Mocha Recipe is how easy it is to tweak. You can change the milk, the sweetener, or the topping to suit your taste or dietary needs—really make it your own!

Variation: I've tried it with coconut milk for a tropical twist, which works surprisingly well with the mint flavor. It's a fun change when you want something a little different but still festive.
Dairy-Free: Swap out the milk for almond, oat, or soy milk and finish with coconut whipped cream for an allergy-friendly version that tastes indulgent.
Less Sweet: If you prefer your iced mocha less sweet, just reduce the maple syrup to 1 tablespoon or adjust based on your taste buds.
Extra Peppermint: For those who are peppermint fanatics like me, adding crushed candy canes on top amps up the flavor and adds a fun crunch.

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

Step 1: Brew Your Espresso

I start by pulling a fresh shot of espresso—about 3 ounces. If you don’t have an espresso machine, strong coffee or cold brew concentrate can work in a pinch. Make sure it's hot so the cocoa powder dissolves nicely in the next step.

Step 2: Mix Cocoa, Maple Syrup & Peppermint

While the espresso is still hot, whisk in 1 tablespoon of cocoa powder, 2 to 3 tablespoons of maple syrup (depending on your sweetness preference), and ⅛ teaspoon of peppermint extract. This step is where all the flavor magic happens. Whisk thoroughly until smooth and combined—no lumps!

Step 3: Assemble Over Ice and Add Milk

Fill a large glass with plenty of ice cubes, then pour your espresso mixture over the ice. Follow up by adding ½ cup of your preferred milk. Give it a good stir to combine everything beautifully cold and creamy.

Step 4: Add Your Toppings

This is where you can get festive. Top your drink with whipped cream, sprinkle crushed candy cane bits, or add some chocolate shavings. I love how the toppings add both texture and extra holiday vibes, but it’s absolutely delicious as is too.

Top Tip

After making this Iced Peppermint Mocha Recipe several times, I realized a few tricks really make it shine and help you avoid common hiccups—trust me, they make a huge difference!

Whisk Well: Cocoa powder can clump easily—use a small whisk or frother in the hot espresso to ensure a smooth chocolate base.
Measure the Peppermint Extract: It’s super strong so stick to the ⅛ teaspoon; more can make it taste like toothpaste (been there, done that).
Ice Matters: Use fresh, cold ice cubes so your mocha doesn’t get watered down too fast—clear ice cubes work best!
Sweetness Adjustments: Start with 2 tablespoons of maple syrup and taste before adding more—everyone’s sweetness preference varies.

How to Serve Iced Peppermint Mocha Recipe

Garnishes

I keep things simple with freshly whipped cream on top. Then I sprinkle some crushed candy canes or grate a little dark chocolate over the whipped cream for that extra festive look and flavor. Sometimes I add a mini candy cane as a cute stirrer—it’s like a little invitation to indulge.

Side Dishes

This iced mocha pairs beautifully with buttery croissants, almond biscotti, or even a slice of gingerbread when you want to lean into holiday flavors. I also love it alongside a light breakfast parfait for a balanced morning treat.

Creative Ways to Present

On special occasions, I serve this in glass mugs with sugar-rimmed edges—just dip the rim in maple syrup then cocoa powder for an exciting presentation. Adding a peppermint stick or a cinnamon stick as a stirrer brings an elegant touch and extra aroma.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover mocha mixture (before adding ice), store it in an airtight container in the fridge and use within 24 hours. Just give it a good stir before pouring over fresh ice because the cocoa can settle.

Freezing

I don’t recommend freezing the assembled iced mocha because the ice melts and changes the texture, but you can freeze homemade espresso ice cubes to keep the flavor bold without watering down your drink.

Reheating

This is really meant to be enjoyed cold, but if you want to warm leftovers, heat gently on the stove or microwave without the ice. Add fresh milk and sweetener to taste since chilling can dull flavors.

Frequently Asked Questions:

Can I make this drink without an espresso machine?

Absolutely! If you don’t have an espresso machine, use a strong brewed coffee or cold brew concentrate. The trick is to keep the coffee strong so the chocolate and peppermint flavors aren’t overpowered.

How much peppermint extract should I use?

For this recipe, I recommend exactly ⅛ teaspoon of peppermint extract. It has a powerful flavor, and using more can make the drink taste medicinal or like toothpaste. Always start with less—you can add more if needed.

Can I make this dairy-free?

Definitely! I often use oat milk or almond milk when I want a dairy-free version, and it tastes great. For the whipped topping, coconut whipped cream is a delicious alternative to dairy-based cream.

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

Whisking the cocoa powder into hot espresso immediately after brewing helps it dissolve smoothly. Using a small whisk or frother makes it easier to blend. Make sure the espresso is piping hot for best results.

Final Thoughts

This Iced Peppermint Mocha Recipe has brought me so much joy over the years—whether I’m winding down after a hectic workday or hosting friends during the holidays. It’s that perfect blend of comfort and refreshment, and I can’t wait for you to try it and make it your own little ritual too.