Nothing hits quite like that cool, minty buzz in a rich, chocolatey coffee. That’s why I’m excited to share my favorite Iced Peppermint Mocha Coffee Recipe—it’s creamy, refreshing, and perfect for a little pick-me-up anytime you want to feel festive and cozy all at once.

A clear glass holds a three-layered iced drink on a white marbled surface. The bottom layer is dark brown with bits of chocolate and candy cane pieces visible inside. The middle layer is a lighter brown with ice cubes floating in it, giving a cool and fresh look. The top layer is creamy white whipped cream with dark chocolate crumbs sprinkled over it. A white and red striped candy cane is hooked on the side of the glass. Pieces of broken candy cane and chocolate are scattered around the base of the glass. 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

I remember the first time I mixed this up on a whim when the winter blues hit. That blend of peppermint and mocha woke me right up and instantly felt like a holiday hug in a glass. It’s quick to make but feels indulgent, and you get to control how sweet or minty it becomes.

Fast and fuss-free: This recipe only takes about 5 minutes, so it’s perfect when you need your coffee fix without the wait.
Flexible flavors: Adjust the peppermint and chocolate to your taste—more mint for freshness, more cocoa for a rich treat.
Customizable dairy options: Whether you prefer whole milk, plant-based milk, or something creamy like oat milk, it works wonderfully here.
Perfectly iced: The cold, refreshing chill balances the rich espresso and sweet maple syrup, making it a year-round delight.

The image shows a clear glass filled with iced light brown coffee, with ice cubes visible inside. On top, there is a thick layer of fluffy 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 right side of the glass, partly submerged in the drink. The glass sits on a white marbled surface, with two more whole candy canes lying blurred in the background and broken pieces of chocolate and peppermint scattered around. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Iced Peppermint Mocha Coffee Recipe lies in a few simple, high-quality ingredients that marry to create a dreamy coffee treat. Here’s why each one is key and some tips on picking the best options for your kitchen.

Flat lay of a small white ceramic bowl of dark ground espresso, a small white ceramic bowl filled with rich brown cocoa powder, a small white ceramic bowl holding golden amber maple syrup, a few fresh green peppermint leaves, a small white ceramic bowl of creamy white milk, and a handful of clear ice cubes arranged neatly, all 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: This is the robust heart of the drink—use freshly brewed if possible for the richest flavor, but strong brewed coffee can work in a pinch.
Cocoa powder: Unsweetened cocoa adds deep chocolate flavor without overpowering sweetness, letting you control the sugar levels.
Maple syrup: I love maple for its natural sweetness and complexity. It pairs beautifully with the peppermint and coffee.
Peppermint extract: Just a tiny bit goes a long way to add that signature minty freshness, so start small and adjust to taste.
Milk: I usually go with oat milk for creaminess and a subtle sweetness, but cow’s milk, almond, or any other plant milk are great too.
Ice cubes: Use fresh, clean ice for the best chill without watering down your mocha 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

I’m all about making this Iced Peppermint Mocha Coffee Recipe fit your vibe. I usually start with the basic recipe, then play with the peppermint intensity or the milk choice depending on my mood or what I have on hand.

Variation: One winter, I swapped maple syrup for vanilla syrup and garnished with crushed peppermint candies—it was like dessert in a cup and a total crowd-pleaser.
Dairy-free option: Use coconut or almond milk for a lighter twist that keeps the creaminess but adds a subtle nutty flavor.
Less sweet: If you’re cutting back on sugar, try reducing the syrup or swapping it for a sugar-free alternative—still delicious but less sugary.

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

Step 1: Brew the perfect espresso

I start by pulling about 3 ounces of espresso while the rest of my ingredients wait patiently. If you don't have an espresso machine, concentrate your coffee as much as possible—it makes all the difference in this recipe. Freshness is key here, so try to make the coffee just before mixing for the best flavor.

Step 2: Whisk in cocoa powder, maple syrup, and peppermint extract

Next, I whisk the hot espresso with 1 tablespoon of cocoa powder, 2-3 tablespoons of maple syrup, and a tiny ⅛ teaspoon of peppermint extract. Whisking well ensures the cocoa dissolves completely, leaving your mocha silky smooth without any gritty bits. Taste here and add a touch more peppermint if you want a fresher kick.

Step 3: Fill your glass with ice and pour the mocha mixture

Fill a large glass with ice cubes to the brim; this keeps the coffee cold without diluting too fast. Then, pour your mocha espresso mixture right over the ice. It’s already stunningly rich and minty—almost ready to enjoy.

Step 4: Add milk and stir well

Finally, add ½ cup of your preferred milk and stir thoroughly to blend all those fabulous flavors. This step creates that creamy texture we all love. At this point, give it another taste and adjust sweetness or peppermint if needed.

Step 5: Garnish with festive toppings (optional)

I usually go all out during the holidays with a swirl of whipped cream, crushed candy cane bits, and chocolate shavings on top. It’s not just about looks—these toppings add extra flavor and fun you’ll want to savor.

Top Tip

Over the years making this Iced Peppermint Mocha Coffee Recipe, I’ve learned a few little secrets that help you nail that perfect balance every time. These are golden if you want your mocha to taste just right and impress anyone you share it with.

Fresh is best: Use freshly brewed espresso, and prepare just before serving to keep flavors vibrant and ice from melting too fast.
Whisk well: Cocoa powder tends to clump—whisking it vigorously in the hot espresso dissolves it wonderfully.
Adjust peppermint cautiously: Peppermint extract is strong; start with less and add more gradually to avoid overpowering your mocha.
Serve immediately: This mocha tastes best fresh; ice can water it down if it sits too long, so sip while it’s chill and flavorful.

How to Serve Iced Peppermint Mocha Coffee Recipe

iced peppermint mocha - Serving Suggestion

Garnishes

My go-to garnishes for this mocha are whipped cream for that creamy touch, chocolate shavings or a dusting of cocoa for a rich finish, and crushed candy cane bits to bring out the peppermint vibe. These are simple upgrades that make it feel like a special treat.

Side Dishes

I love pairing my iced peppermint mocha with light baked goods—think biscotti, shortbread cookies, or a fluffy piece of banana bread. These sides complement the rich mint and chocolate without stealing the spotlight.

Creative Ways to Present

For holiday gatherings, I’ve served this mocha in clear glass mugs so you can see all the layers, then added a cinnamon stick or a mini candy cane hooked on the rim. It instantly ups the festive factor and makes guests feel extra special.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), keep the coffee mixture separate from the milk and ice, stored in airtight containers in the fridge. This helps maintain flavor and texture without the ice diluting your mocha overnight.

Freezing

I don’t usually freeze the whole mocha drink, but I have frozen extra espresso shots to use later. When you defrost them, mix fresh cocoa and peppermint for best flavor. Freezing the full mocha with milk and ice doesn’t keep that fresh, creamy texture.

Reheating

Reheat just the espresso mixture gently in the microwave or on the stovetop, then add fresh milk and ice when you’re ready to serve. This way your mocha stays bright and refreshing without losing its creamy texture.

Frequently Asked Questions:

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

Absolutely! If you don’t have an espresso machine, you can brew a strong cup of coffee and use that as a substitute. The key is to keep the coffee concentrated so it doesn’t get watered down when you add ice and milk.

How much peppermint extract should I use?

Start with ⅛ teaspoon of peppermint extract—the extract is quite potent, and a little goes a long way. You can always add a bit more to taste after mixing if you want it stronger, but don’t overdo it or it can get overpowering.

Can I use a sweetener other than maple syrup?

Definitely! Maple syrup adds a lovely depth, but you can swap it for honey, agave nectar, or your favorite simple syrup. Adjust amounts to taste because sweetness levels vary across alternatives.

Is this recipe suitable for vegan diets?

Yes! Just choose a plant-based milk such as almond, oat, or coconut milk, and ensure your whipped cream topping (if used) is vegan-friendly. The rest of the ingredients are naturally vegan.

Final Thoughts

This Iced Peppermint Mocha Coffee Recipe has been my little holiday secret and go-to pick-me-up for years. It’s quick, satisfying, and feels a lot fancier than it really is—perfect for treating yourself or impressing guests. I hope this becomes one of your favorite ways to enjoy coffee cold and festive, just like it did for me!