YOUR CHRISTMAS RECIPE
Christmas Peppermint Mocha
Chocolate, coffee and a touch of mint. A festive Barista Recipes house version with whipped cream and a little candy-cane crunch.
Makes 1 drink · Contains milk · Use a 350 ml heatproof cup
Ingredients
- 1 freshly brewed double espresso (about 36 g brewed coffee from 18 g ground coffee)
- 200 ml whole milk
- 2 level tsp unsweetened cocoa powder
- ½ level tsp white sugar
- ¹⁄₁₆ tsp food-grade peppermint extract (about 0.3 ml)
- 2 tbsp unsweetened whipped cream
- A small pinch of crushed candy cane, to finish
You’ll need
An espresso maker, milk jug and steam wand or milk frother, measuring utensils suitable for the tiny extract quantity, one mixing spoon, a separate cream spoon and a 350 ml heatproof mug.
Method
- Put the cocoa and sugar in the mug.
- Add the double espresso and stir until the mixture is smooth and the sugar has dissolved.
- Add the measured peppermint extract and stir it through.
- Steam the milk until hot and silky, without boiling. Alternatively, warm it gently and froth it.
- Pour the milk into the chocolate-coffee mixture and stir gently.
- Spoon the whipped cream on top.
- Finish with a small pinch of crushed candy cane. Let the drink cool to a comfortable temperature before sipping.
About this recipe & measurements
A Christmas café creation. This house version uses ½ teaspoon of added sugar. The candy-cane garnish adds sweetness beyond that amount.
The peppermint amount is deliberately tiny: ¹⁄₁₆ teaspoon is approximately 0.3 ml. Measure it rather than estimating a splash; drop sizes and extract strengths vary.
Approximate equivalents: 200 ml = 6.76 US / 7.04 UK fl oz; 350 ml = 11.83 US / 12.32 UK fl oz. The espresso quantities are a brewing guide; follow the instructions for your equipment.
The video is AI-generated. Follow the written quantities and method.