Vegan Peppermint Mocha

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Save your money and make your own homemade vegan peppermint mocha! All you need to make this delicious, rich, and creamy holiday drink is five simple ingredients and a few minutes, plus, it’s so EASY to make! This Starbucks copycat recipe is the perfect way to warm up on a cold day (and it will save you a trip to the coffee shop!). Top it with dairy-free whipped cream, crushed candy canes, and chocolate shavings to make it extra special.

Prep Time5

Cook Time3

Total Time8

Servings:

Author: Gwen Leron

Ingredients

¼ cup (60ml) strong coffee or espresso
1 cup (240ml) dairy-free milk
4 ½ teaspoons (8g) Dutch-process cocoa powder (sifted)
1 ½ - 2 tablespoons (23-30ml) pure maple syrup (see note below)
⅛ - ¼ teaspoon peppermint extract (see note below)
dairy-free whipped cream, cocoa powder, crushed candy canes, shaved chocolate, or chocolate sauce for garnish (optional)

Instructions

Brew coffee or espresso, pour it into a mug and set aside.
Add the dairy-free milk, cocoa powder, and maple syrup to a small pot and whisk until everything is combined.
Place the pot over medium-high heat and heat for 2 ½ - 3 minutes until the mixture is steaming. Whisk occasionally, don't allow it to boil.
Remove the pot from the heat and whisk in ⅛ teaspoon of the peppermint extract.
Pour the hot chocolate into the mug with the coffee, stir, and taste for sweetness and the level of peppermint flavour. If more peppermint flavour is needed, add another ⅛ of a teaspoon and if more sweetener is needed, add more to taste.
Serve plain or top with the garnishes of your choice.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
This recipe makes 1 ¼ cups of peppermint mocha. Halve, double, triple, or quadruple as needed. If you need to make a large amount, multiply the recipe by the number of servings required and it can either be made as the recipe is written or warmed slowly in a slow cooker / crockpot.
For the best results, use unsweetened, unflavoured dairy-free milk to control the flavour and sweetness. If all you have is sweetened milk, you will need to adjust the sweetener you add accordingly.
If you don't have maple syrup, sugar can be used such as brown, coconut, cane, or white.
Keep a close eye on the chocolate mixture while it's heating, hot chocolate can scorch and boil over quickly, so only heat until it's steaming and remove it from the heat before it starts to boil.
To make it in the microwave, do step 1, then mix all the ingredients you would have added to the pot in a mug and microwave in 25-30 second intervals, whisking in between each interval, until it's steaming. Keep a close eye on it so it doesn't boil. Proceed with step 4. You can also reheat it using this same method.
A little peppermint extract goes a long way, so if the one you have is very strong, start by adding just ⅛ of a teaspoon and taste, if it doesn't have enough peppermint flavour, then add another ⅛ of a teaspoon.
Nutrition info is for the full recipe prepared as written using unsweetened, unflavoured almond milk, and without any toppings and garnishes. The data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.

Nutrition