This Peppermint Mocha Shaken Espresso combines the creamy sweetness of Starbucks’ iconic peppermint mocha with the bold, refreshing twist of a shaken espresso. This holiday drink is made even better with a rich, homemade chocolate peppermint syrup that’s made with just 4 simple ingredients.
📝 Why You’ll Love This Peppermint Mocha Espresso:
- Taste: Sweet, minty, chocolatey, with rich espresso.
- Texture: Creamy with crunchy candy canes.
- Difficulty: Very easy.
- Why We Love This Peppermint Mocha Espresso: My husband is a mocha enthusiast year-round, so naturally, peppermint mochas are a holiday staple in our house…especially during Christmastime. This Peppermint Mocha Shaken Espresso takes everything we love about the classic peppermint mocha and gives it a refreshing twist with chilled blonde espresso. It’s minty and chocolatey with bold flavors in every sip!
Ingredients:
Ingredient Notes & Substitutions
Oat Milk: This is my milk of choice for it’s creamy texture. Of course, you can sub in your favorite type like almond milk or regular dairy whole milk if not vegan.
Espresso: I prefer a blonde espresso in this recipe. Whole beans that aren’t oily or dark in appearance tend to have the best flavor for this drink!
Homemade Peppermint Syrup: This homemade syrup tastes like a rich chocolate sauce combined with candy canes! You’ll need cane sugar, cocoa powder, water and candy canes. No peppermint extract or peppermint oil are needed for this syrup but it still has an amazing peppermint flavor!
Crushed Candy Canes: These are optional, but make a fun garnish for the coffee glass.
Helpful Equipment
- Espresso Machine: Freshly brewed espresso is a must for this drink, and I use my GE Profile espresso maker every day…the very machine I helped design during my time as a small kitchen appliance designer! It’s one of the projects I’m most proud of, and if you’re curious, you can read more about my experience creating innovative appliances here.
- Small Mason Jars: For storing the syrup and shaking the espresso.
- Serving Glass: For serving 🙂
Step-by-Step Instructions
☕️ *Ingredient Quantities are in the Recipe Card Below!*
STEP 1: Make the chocolate peppermint mocha syrup according to this recipe. It can be served immediately, but for the best texture let it cool to thicken.
STEP 2: Brew a double shot of blonde espresso into a small, sealable jar.
STEP 3: Add 1-2 tablespoons of the peppermint mocha syrup to the brewed espresso.
STEP 4: Add a few ice cubes to the jar. Seal it and shake vigorously until the espresso is frothy. Remove the ice cubes from the jar.
Optional: Dip the edge of the serving glass into the cooled and thickened peppermint syrup. Roll the edge into crushed candy canes.
STEP 5: Transfer the shaken espresso into the glass. Add a handful of fresh ice.
STEP 6: Pour the amount of oat milk on top that you prefer!
Serving Ideas
This Peppermint Mocha Shaken Espresso is the ultimate cozy drink, perfect for sipping while curled up by the fire or watching snowflakes fall outside. For an extra special touch, I like to top it with a swirl of dairy-free whipped cream, a drizzle of homemade mocha sauce, and a sprinkle of dark chocolate curls.
It reminds me of winter days as a kid…coming inside after building snow people in the yard and warming up with a steaming mug of peppermint hot chocolate. This grown-up version captures all those nostalgic flavors with a refreshing espresso twist!
Storage
Like most coffee drinks, I recommend enjoying it immediately for the best flavor!
That being said, the syrup can be stored in the fridge for 1-2 weeks so you can prep it ahead of time and enjoy a peppermint mocha flavored drink any day of the week.
Helpful Tips For Amazing Iced Peppermint Mochas
❶ Make the Syrup Ahead of Time: The homemade chocolate peppermint syrup will be thin while still hot, but don’t worry, once it cools, it thickens up beautifully! This makes it perfect for drizzling on the sides of your glass for that coffee shop vibe.
❷ Add Crushed Candy Canes: For an extra pepperminty twist, sprinkle crushed candy canes on top of the whipped cream or use them to coat the rim of your glass. It adds a festive crunch and look that is perfect for the holiday season.
❸ Use Freshly Brewed Espresso: The quality of your espresso makes a big difference! Using freshly brewed espresso from high-quality coffee beans will help improve the flavor of the drink, giving it that bold, rich coffee base.
More Starbucks Copycat Drinks:
More Holiday Drink Recipes:
Did you make this Peppermint Mocha Oat Milk Shaken Espresso?
I’d love to know! Leave a star rating and comment below!
Peppermint Mocha Shaken Espresso
Ingredients
- 1 double-shot blonde espresso
- 1 ½ – 2 ½ tbsp homemade peppermint mocha syrup
- 1-2 cups fresh ice cubes
- ½ – ¾ cup oat milk - or milk of choice
- Crushed candy canes - optional, for serving
Instructions
Prepare the Syrup:
- Make the chocolate peppermint mocha syrup according to this recipe. The syrup can be used immediately, but for the best texture, let it cool completely so it thickens.
Make the Shaken Espresso:
- Brew a double shot of blonde espresso into a small, sealable jar.1 double-shot blonde espresso
- Add 1 ½ – 2 ½ tablespoons of the peppermint mocha syrup to the brewed espresso. Adjust the amount based on your taste preference.1 ½ – 2 ½ tbsp homemade peppermint mocha syrup
- Add a few ice cubes to the jar. Seal it tightly and shake vigorously for 20–30 seconds, or until the espresso is frothy. Remove the ice cubes from the jar.
- Optional Garnish: Dip the rim of your serving glass into the cooled and thickened peppermint syrup, then roll it in crushed candy canes for an extra festive touch.Crushed candy canes
- Pour the shaken espresso mixture into your prepared glass. Add a handful of fresh ice cubes.1-2 cups fresh ice cubes
- Pour your preferred amount of oat milk into the glass. Stir, taste, and adjust sweetness with more syrup or milk as needed.½ – ¾ cup oat milk
Notes
Nutrition
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