If I learned one thing in the making of this post, it’s that adding cold whipped cream to a (very full) hot mocha is a mess waiting to happen. But then again, everything I do is pretty much a mess waiting to happen, so I really shouldn’t be surprised. My only consolation is that I got to go for the “so good it’s overflowing in the glass” shot, which I’ve always wondered how photographers seem to capture so well. I’m thinking they probably know what they’re doing and have it all under control, whereas I was just trying to take a picture of my carefully-composed mocha before it all melted away, while simultaneously wiping up coffee dripping down the sides of the cup and going into a mini stress/panic attack, but let’s just pretend I knew what I was doing the whole time. Yeah? OKcool.
I’ve been in this really weird mood lately where I *want* to crave hot coffee all the time because it’s chilly outside and sitting indoors sipping a warm latte sounds like a very wintery thing to do, but most of the time, it’s just not happening. Iced caramel lattes will call my name any time of year. One of the (very few) exceptions to this is what you see here today: Peppermint White Chocolate Mochas. I ♡ them – hot, steamy, and so so cozy. Peppermint may be a December thing but I foresee myself drinking these mochas until the warm weather rolls around again. NOT ashamed.
A few years back I made a DIY Peppermint Mocha, and ever since then I’ve been set on making a white chocolate version because honestly, when it comes to coffee, white chocolate wins me over. I say this as a girl who loves chocolate – particularly dark chocolate – more than is probably even normal, but white chocolate + coffee are a match made in my kind of heaven. My other obsession is white chocolate and peppermint, so this mocha is seriously thebestthingEVER. While the white chocolate makes it creamy and perfectly sweet, the peppermint gives in a cool, fresh flavor that makes me daydream about snowflakes and winter wonderlands. It’s every bit as good as a peppermint white mocha you can buy, but readily available to you in the morning when you’re cozied up at home in your sweats, t-shirt, and fuzzy socks. <—— This is what winter is about.
Oh AND, one last thing. This plus these Peppermint Mocha Brownies?! That needs to happen.
Sweet and creamy white chocolate blends perfectly with cool, fresh peppermint to make this DIY version of a classic coffeehouse treat.
- 8 1/4 ounces (1 cup) heavy cream
- 3 1/2 ounces (1/2 cup) granulated sugar
- 4 ounces white chocolate, finely chopped
- 1/4 teaspoon peppermint extract
- 4 1/4 ounces (1/2 cup) milk**
- 2 tablespoons peppermint white chocolate syrup***
- double shot of espresso (or about 5 ounces strongly-brewed coffee)
- whipped cream, for topping, optional****
- chopped/crushed peppermint candy, for sprinkling, optional
- Combine cream and sugar in a saucepan over medium heat and bring just to a boil. Meanwhile, place white chocolate in a microwave-safe bowl.
- Pour hot cream mixture over chocolate and let sit for 5 minutes. Whisk until smooth, microwaving for about 10 seconds if needed to ensure all chocolate is completely melted. Whisk in the peppermint extract.
- Strain through a fine-mesh sieve into a jar or other airtight container. Cool at room temperature, and then transfer to refrigerator to store.
- Heat milk and syrup until steaming and whisk to froth, or use a milk frother to heat and froth.
- Transfer milk mixture to coffee cup and pour coffee on top. Stir together. Top with whipped cream and peppermint candy, if desired.
*This will make enough syrup for about 12 mochas
**Use whatever type of milk you like using in your coffee. I usually use almond milk which works well here.
***Feel free to use more or less syrup to suit your tastes depending on how sweet you like your mochas.
****If you really want to make the ultimate mocha, use freshly whipped cream with a little bit of peppermint extract added to it. :)