There’s something thrilling about layering rich chocolate, fresh peppermint, and bold espresso all in one glass. My Iced Peppermint Mocha Coffee Recipe captures that holiday magic year-round — creamy, refreshing, and just sweet enough without being overwhelming.

A clear glass shows a three-layer drink starting with a thick dark chocolate layer at the bottom, a middle layer of lighter brown iced coffee with visible ice cubes floating, and a top layer of white whipped cream sprinkled with dark chocolate shavings. A red and white striped candy cane hangs on the right side of the glass. The glass sits on a white marbled surface with scattered chocolate chunks and candy cane pieces around it. 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

When I first made this iced peppermint mocha coffee recipe, it instantly became a staple in my kitchen. It’s the perfect pick-me-up on chilly days or when you want your coffee festive without leaving home. The balance of chocolate and peppermint makes every sip feel like a treat, and the best part — it’s so easy to whip up.

Simplified Ingredients: No complicated syrups or hard-to-find flavors—just a few pantry staples come together beautifully.
Quick to Prepare: From start to finish, this recipe takes about five minutes, making it perfect for busy mornings or afternoon pick-me-ups.
Customizable Flavors: You can easily scale up the peppermint or chocolate or make it lighter depending on your mood.
Festive and Fun: Top it off with whipped cream, candy cane bits, or chocolate shavings to add a little flair, especially around the holidays.

The image shows a clear glass filled with a brown iced drink, with visible ice cubes inside. On top, there is a generous layer of white whipped cream sprinkled with small pieces of red and white peppermint candy and dark chocolate shavings. A red and white striped candy cane is hooked on the rim of the glass on the right side. In the background, the drink is placed on a white marbled surface with two more candy canes and some broken peppermint and chocolate pieces scattered around. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Iced Peppermint Mocha Coffee Recipe plays a role in creating that perfect balance of bold, sweet, and refreshing. Here's a little on why I pick each one and how to pick the best version for your drink.

Flat lay of a small white ceramic bowl filled with dark espresso, a small white ceramic bowl of fine cocoa powder, a small white ceramic bowl containing amber maple syrup, a single fresh peppermint leaf beside a tiny white ceramic bowl with clear peppermint extract, a small white ceramic bowl of creamy milk, and several clear ice cubes scattered neatly, all arranged symmetrically and balanced, 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: I love using freshly brewed espresso here because it packs a punch and doesn’t get watered down by ice or milk.
Cocoa Powder: Go for unsweetened cocoa powder to control the sweetness yourself and get that pure chocolate flavor.
Maple Syrup: I prefer maple syrup over sugar or simple syrup—it adds depth and a hint of earthy sweetness that's irresistible.
Peppermint Extract: Just a tiny dash is enough to bring that cool peppermint magic without being overpowering.
Milk: Any milk works here—regular, oat, almond, or even coconut. Pick your favorite for creaminess and flavor.
Ice Cubes: Fill your glass generously for a crisp, refreshing coffee experience.

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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 adore about this iced peppermint mocha coffee recipe is how easily you can tweak it. Whether you like it stronger, sweeter, or lighter, it’s all about what works for your taste buds.

Variation: One winter, I swapped maple syrup with honey and added a splash of vanilla extract — it brought a whole new warmth to the drink, perfect for cozy evenings.
Dairy-free: Use almond or oat milk for a creamy texture without dairy. It even adds a slightly nutty twist!
Extra Peppermint: If you love that cool kick, add a tiny bit more peppermint extract, but be careful—a little goes a long way.
Less Sweet: If you want a healthier twist, cut back on the maple syrup or swap with a sugar-free syrup.

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

Step 1: Prepare Your Espresso

Start by pulling a fresh shot of espresso – about 3 ounces. I like to use a good-quality espresso machine or even a stovetop moka pot. The key is getting it piping hot, so it mixes well with the other ingredients.

Step 2: Whisk in the Cocoa, Maple Syrup, and Peppermint

While the espresso's still warm, stir in 1 tablespoon of cocoa powder, 2 to 3 tablespoons of maple syrup (adjust based on sweetness), and just ⅛ teaspoon of peppermint extract. Whisk vigorously to dissolve the cocoa and syrup smoothly — this step is crucial to avoid clumps!

Step 3: Assemble the Drink Over Ice

Fill a large glass with ice cubes. Pour the espresso mixture over the ice, then add ½ cup of your favorite milk. Give it a good stir so everything blends. The cold ice chills the coffee quickly while diluting it just enough without sacrificing flavor.

Step 4: Finish with Festive Toppings

The final step is my favorite — top your mocha with a generous swirl of whipped cream, sprinkle some crushed candy cane bits, or shave dark chocolate over the top. It’s these small extras that make it feel like a treat.

Top Tip

Over the years, I've discovered that these few tweaks make all the difference in perfecting your iced peppermint mocha coffee recipe.

Use Fresh Espresso: Old or lukewarm espresso can leave your drink tasting flat, so keep it fresh and hot for the best flavor pop.
Whisk Cocoa Well: Make sure there are no lumps by whisking your cocoa powder into the espresso thoroughly before adding ice.
Gradual Peppermint Addition: Start with a small amount of peppermint extract – it's easy to add more, but impossible to fix if it’s too strong.
Cold Glass: I sometimes chill the glass in the freezer beforehand to keep the drink colder longer without watering it down quickly.

How to Serve Iced Peppermint Mocha Coffee Recipe

Garnishes

I personally love topping my iced peppermint mocha with a cloud of whipped cream, a sprinkle of crushed candy canes, and a few dark chocolate shavings. It adds texture and layers of flavor that feel extra special — plus, they make for a beautiful presentation.

Side Dishes

Pairing this with something light and sweet is my favorite—think shortbread cookies, biscotti, or a slice of peppermint bark. It turns your coffee break into a mini celebration.

Creative Ways to Present

For holiday gatherings, I like serving this iced peppermint mocha in tall glass mugs with striped paper straws and a candy cane hanging on the rim. It feels fun and festive, perfect for sharing with friends or family.

Make Ahead and Storage

Storing Leftovers

If you happen to make extra, you can keep the espresso and cocoa mixture in an airtight container in the fridge for up to 2 days. When ready, just pour it over fresh ice, add milk, and stir.

Freezing

I’ve never frozen this drink, but you can freeze leftover espresso cubes to use instead of regular ice. This way, your iced mocha stays strong and doesn’t get watered down.

Reheating

This recipe shines cold, so reheating isn’t really ideal. However, if you want warm mocha, simply whisk the espresso, cocoa, syrup, and peppermint together as usual and heat gently on the stove before adding warm milk.

Frequently Asked Questions:

Can I make the Iced Peppermint Mocha Coffee Recipe without espresso?

Absolutely! You can substitute strong brewed coffee if you don’t have espresso. Just use about 3 ounces of very strong coffee to keep the bold flavor intact.

How much peppermint extract should I use?

I recommend starting with ⅛ teaspoon of peppermint extract. Peppermint is very potent, so adding too much can easily overpower the mocha flavor. You can always add a little more if you want a stronger minty taste.

What milk works best in this iced mocha?

Any milk works great here! I often use whole milk for creaminess, but almond, oat, or coconut milk make delicious dairy-free alternatives without sacrificing flavor or texture. Just pick your favorite.

Can I make this recipe ahead of time?

You can prepare the espresso, cocoa, and syrup mixture ahead and store it in the fridge for up to 2 days. When you're ready to serve, just mix with cold milk and ice for a fresh, tasty iced peppermint mocha.

Final Thoughts

This Iced Peppermint Mocha Coffee Recipe will quickly become your seasonal favorite — or really, your anytime indulgence. It’s my go-to for treating myself when I want the cozy, comforting feel of a café drink without the wait or expense. Give it a try, play with the flavors a bit, and I promise it’ll become a highlight of your coffee routine, just like it did for me.