I’m currently listening to John Legend’s new Christmas album and sipping on a cup of this hot peppermint mocha, because we finally got our first snow fall last night! Every holiday, I wait until the about the last week of November to pick up a tree, start decorating my home and blast all the Christmas music! Lol. So this year, while I’m impatiently waiting for Jeff the Tree Guy (haha) to set up shop at the market, I’m getting into the Christmas spirit with this Peppermint Vanilla Bean Mocha. I mean, anytime about November 1 is fair game right? I’m all for holiday-inspired cocktails/mocktails/drinks like pumpkin spice lattes, mulled apple cider, eggnog and my all-time favourite hot chocolate! If you know me, you know how much I love sweet, chocolate especially so of course if it comes in drink form, I’m all in!
Growing up, the hot chocolate my mom used to make us looked nothing like this! I mean, there’s nothing wrong with chocolate syrup or the powdered mixes but once you try this decadent peppermint mocha with real chocolate, you’ll never go back to the powdered stuff, promise. This mocha takes less than 10 minutes to whip up, you can even add a splash of Kahlua or Baileys! Just make sure to cut back on the maple syrup or leave it out entirely so that it’s not super sweet.
I was recently sent peppermint extract from President’s Choice for a different recipe I’m making.. which actually pairs perfectly with this peppermint mocha so stay tuned for that recipe! If you’re not a fan of peppermint, coconut or hazelnut extracts are great pairings with chocolate too OR just leave it out entirely! I promise, I’m not judging. So without anymore delays, here is a delicious hot Peppermint Vanilla Bean Mocha to help you get into the Christmas spirit. If you don’t like peppermint and chocolate together.. I don’t think we can be friends. 😉
The Best Peppermint Mocha
Decadent peppermint mocha that is sure to keep you warm all winter long.
- 4 oz bittersweet chocolate I used Valrhona 66% cocoa
- 2 cups milk of choice I love almond or coconut milk
- 1 vanilla bean or 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 tsp peppermint extract
- 2 shots espresso
- 1/8 tsp salt
In a saucepan, on medium-high heat, heat the milk, maple syrup and salt until just boiling. Take off the heat and slowly stir in the chocolate. Add the vanilla bean, peppermint extract and espresso. Cover and let steep for 10 minutes.
Top with fluffy marshmallows or fresh whipped cream. Serve hot.