clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White chocolate mocha in a glass mug with whipped cream and crushed candy canes on top and more whole candy canes and Christmas ornaments in the background.

Peppermint White Chocolate Mocha

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Veronika Sykorova
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Hot drinks
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This Peppermint White Chocolate Mocha is the perfect latte for Christmas! It's creamy, sweet, comforting, and it tastes like Christmas in a cup!


Units Scale

Peppermint Syrup

Peppermint White Chocolate Mocha

  • 1-2 candy canes (optional, for garnishing the mug)
  • 1 tbsp agave syrup (optional, for garnishing the mug)
  • 1-2 tbsp white chocolate chips (or 1-2 squares of white chocolate)
  • 2 shots espresso
  • 1 tbsp peppermint syrup (or to taste)
  • 1/2 cup warm milk (I used oat milk frothed in a milk frother)
  • For serving: whipped cream and crushed candy canes (optional)


Peppermint Syrup

  1. Add cane sugar and water to a medium saucepan and bring to a boil stirring constantly until the sugar dissolves. 
  2. Simmer the syrup for 10 minutes.
  3. Take off the heat and stir in the peppermint extract. Start with ¼ tsp, taste it, and add more to taste. Every brand of peppermint extract might have a different strength.
  4. Pour the syrup into a glass jar and store it in the fridge. Wait for it to cool down before closing with a lid.

Peppermint White Chocolate Mocha

  1. Crush one or two candy canes in a ziplock bag with a rolling pin or a meat tenderizer
  2. Dip the rim of your mug in agave syrup and roll it in the crushed candy canes to coat. Set aside.
  3. Add chocolate chips to your mug and brew two shots of espresso over them.
  4. Add peppermint syrup and stir with a spoon or a handheld milk frother to mix well.
  5. Warm-up and froth your milk and pour it over the coffee.
  6. Top with whipped cream and more crushed candy canes if desired. Enjoy!


Store the syrup in an airtight jar in the fridge for 2 weeks. You can freeze any leftovers in an ice cube tray and defrost and use as needed.

The syrup makes about 1 1/3 cups which is about 10 servings when you use 2 tbsp per serving.

Iced mocha: Brew your coffee into a cup over chocolate chips and mix. Pour the mocha over ice into a tall glass. Add peppermint syrup and cold milk. Enjoy!