There’s something instantly refreshing about an Iced Peppermint Mocha Drink Recipe that just brightens up even the gloomiest days. This recipe is my little wintertime secret—creamy, minty, and chocolaty all in one glass, and honestly, it’s a treat worth making anytime you want to feel cozy yet cool.

A clear round glass filled with three main layers: a dark chocolate layer at the bottom, a lighter brown iced coffee layer in the middle with visible ice cubes, and a fluffy white whipped cream layer on top sprinkled with small dark chocolate shavings. A red and white striped candy cane is hooked on the rim of the glass. The glass sits on a white marbled surface scattered with small pieces of crushed candy cane and dark chocolate chunks. The background is softly blurred with a light tone. 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 Drink Recipe
Top Tip
How to Serve Iced Peppermint Mocha Drink Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Iced Peppermint Mocha Drink Recipe

Why You'll Love This Recipe

I’ve been making this Iced Peppermint Mocha Drink Recipe for years, and what keeps bringing me back is its perfect balance of chocolate and mint without ever feeling overwhelming. Plus, it’s super quick to whip up—just a handful of ingredients and you’re set. It’s like your favorite coffee shop drink but crafted right in your kitchen.

Simple ingredients: You probably have everything in your pantry already, making this quick and hassle-free.
Customizable sweetness: Use maple syrup to control the sugar level without processed syrups.
Seasonal magic: The peppermint adds a festive twist that can brighten any ordinary day.
Perfectly creamy texture: The milk softens the bold espresso and cocoa flavors to make this drink silky smooth.

A clear round glass filled with a layer of light brown iced coffee mixed with milk and visible ice cubes inside, topped with a thick layer of white whipped cream sprinkled with small red and white peppermint candy pieces and dark chocolate shavings. A red and white striped peppermint candy cane is hooked on the right side of the glass. The glass is placed on a white marbled surface with scattered pieces of broken peppermint candy and chocolate bits around it. In the background, there are two blurred peppermint candy canes lying on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role here, balancing bold, sweet, and refreshing flavors into one harmonious drink. Pro tip: choose a milk that suits your taste and dietary needs because it really shapes the final creaminess and flavor.

Flat lay of a small white ceramic bowl filled with dark roasted espresso, a small white ceramic bowl of rich brown cocoa powder, a small white ceramic bowl with amber maple syrup, a small white ceramic bowl containing clear peppermint extract, a small white ceramic bowl of fresh whole milk, and a few clear ice cubes placed neatly beside the bowls, all arranged symmetrically 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: Freshly brewed espresso gives this drink its rich coffee backbone—it’s best if it’s hot and just pulled.
Cocoa powder: Unsweetened cocoa brings chocolate depth without extra sweetness.
Maple syrup: I love maple syrup for that natural sweetness and slight caramel undertone; it’s healthier and tastes fantastic.
Peppermint extract: Just a touch brightens the mocha, giving it that classic holiday vibe without overpowering.
Milk (any kind): Whether dairy, almond, oat, or your favorite plant-based milk, it adds creaminess and softens the espresso and cocoa notes.
Ice cubes: Fill your glass with ice to chill the mocha and create that perfect refreshing sip.

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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 tweak this Iced Peppermint Mocha Drink Recipe depending on my mood or the season. Sometimes I go classic with just maple syrup and peppermint, other times I add whipped cream and crushed candy canes for a festive celebration in a glass.

Dairy-free variation: Swap regular milk for coconut or oat milk—they add a lovely natural sweetness and creaminess.
Less sweet version: Use less maple syrup or substitute with a touch of stevia to lighten it up.
Extra chocolatey: Stir in a bit of melted dark chocolate or chocolate syrup for an indulgent upgrade.
Minty refresh: Add a sprig of fresh mint as a garnish for a fresh pop and aroma.

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

Step 1: Brew Your Espresso - The Heart of the Drink

Start with a fresh, hot espresso shot—about 3 ounces is perfect. If you don’t have an espresso machine, strong brewed coffee works fine, but the espresso’s intensity really makes this drink shine. Pour it into a mixing cup right away so it stays warm for blending.

Step 2: Whisk in Cocoa, Maple, and Peppermint

While the espresso is still hot, add 1 tablespoon unsweetened cocoa powder, 2 to 3 tablespoons of maple syrup (depending on how sweet you like it), and just ⅛ teaspoon peppermint extract. Whisk everything together vigorously until the cocoa dissolves and you have a smooth, chocolaty base. This step is key for avoiding clumps and getting that rich mocha flavor.

Step 3: Prepare Your Glass with Ice

Fill a large glass to the brim with ice cubes. You want plenty of ice to chill the hot mocha base and keep your drink icy-cold but not watered down right away.

Step 4: Combine and Add Milk

Pour your espresso mixture over the ice, then add half a cup of your favorite milk. Stir well so everything blends together into a creamy, minty mocha that’s chilled to perfection.

Step 5: Top It Off and Enjoy!

For that extra festive touch, top your Iced Peppermint Mocha with whipped cream, crushed candy cane bits, and a sprinkle of chocolate shavings. This not only makes it look stunning but kicks the flavor up another notch. Then sit back and savor!

Top Tip

After making this drink countless times, I’ve learned a few things that really make the difference between a so-so iced mocha and a showstopper.

Use hot espresso: Mixing cocoa and syrup into hot espresso dissolves everything smoothly and avoids clumps.
Pace the peppermint: Peppermint extract is strong—start with less and add more as needed so it never overpowers the drink.
Don’t skimp on ice: Ice keeps your mocha chill without diluting the flavor too soon. Fill your glass generously.
Whisk well: A good whisk blends all the flavors perfectly and turns your mocha silky smooth.

How to Serve Iced Peppermint Mocha Drink Recipe

Garnishes

I usually keep it simple with whipped cream and a light dusting of cocoa powder, but adding crushed candy canes or even chocolate shavings adds that extra festive flair. Fresh mint sprigs? Absolutely delightful if you want a pretty, aromatic touch that’s unexpected.

Side Dishes

Pair your iced mocha with classic holiday cookies like gingerbread or biscotti for dunking. Or try buttery shortbread for a buttery, melt-in-your-mouth contrast. These little extras make your coffee break feel like a mini celebration.

Creative Ways to Present

During holiday gatherings, I serve this drink in tall glasses rimmed with crushed peppermint candy and a drizzle of chocolate syrup on the inside. Adding a candy cane stir stick makes it festive and fun — guests always love the extra touch!

Make Ahead and Storage

Storing Leftovers

If you happen to make more than one serving, store the mixed espresso, cocoa, maple, and peppermint base in an airtight container in the refrigerator for up to 2 days. Just add fresh milk and ice when ready to enjoy again. This keeps the mocha flavor intact without getting watery.

Freezing

I haven’t tried freezing the full drink because the milk texture can get a bit weird thawed. However, you can freeze brewed espresso cubes and then use them to chill your mocha without diluting it as the ice melts—pretty clever trick!

Reheating

This drink is best enjoyed cold, so reheating isn’t something I typically do. But if you prefer it warm, gently heat the espresso base without milk, then stir in warm milk before serving hot. Just skip the ice and garnishes in that case.

Frequently Asked Questions:

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

Absolutely! If you don’t have an espresso machine, you can use strong brewed coffee instead. It won’t have exactly the same intensity, but it’s still delicious and very close.

How do I adjust the sweetness in this drink?

The maple syrup is totally flexible—start with less, taste, and add more until it hits your perfect sweet spot. You can also swap it for honey or your preferred sweetener.

Is peppermint extract very strong? Can I skip it?

Peppermint extract is quite potent, so a little goes a long way. Start small and add a tiny bit more if needed. Skipping it will give you a mocha without the minty brightness, which is still tasty but different.

Can I use dairy-free milk in this recipe?

Definitely! Almond, oat, coconut, or soy milk all work great and add their own unique flavors and creaminess. Choose your favorite and enjoy a dairy-free version easily.

Final Thoughts

This Iced Peppermint Mocha Drink Recipe has become my cozy, go-to treat whenever I want a little burst of holiday spirit or just a refreshing chocolate mint pick-me-up. It’s easy enough to make on any day but still feels special. I genuinely hope you love crafting and sipping this as much as I do—it’s like a hug in a glass that makes every moment a bit sweeter.