Minty and chocolaty, with the perfect kick of caffeine. No fancy equipment needed for this easy to make Vegan Peppermint Mocha, but it tastes like straight out of a coffee shops!
Equal parts chocolate and coffee? What could be better! If you’re feeling festive add a candy cane twist to your mocha and turn it into a Vegan Peppermint Mocha. Deliciously brewed coffee infused with bright peppermint flavour, this seasonal hot drink combines two classic flavours that Kat despises and Dev can’t get enough of – coffee and mint chocolate. Best enjoyed alongside some freshly baked Gingerbread Biscotti.
This is one of those hot drinks that all the cafes like the bring out for the holiday season. But good news for you – as long as you’ve got peppermint extract in your pantry you can make this seasonal treat at home. Let the festivity shine with a sprinkling of crushed candy canes on top and hang one off the side for some food photography aesthetics and a handy stirrer.
Before I (Dev) got more accustomed to coffee mochas were the perfect balance of sweet with a little boost of energy. I’d ask for a drink that was half coffee and half hot chocolate and it perfectly hit the spot. I’d later learn, at actual cafes, that this was similar to a caffè mocha. They’re typically made with espresso, milk, and some kind of chocolate flavouring (like cocoa powder), and sugar. However, sometimes it’s made with chocolate syrup, which is actually why the mocha at Starbucks can be made vegan (in Canada).
For our version of a Peppermint Mocha, I wanted to make something simple. Something that most people would be able to recreate in their homes. I don’t actually have an espresso maker, which means I couldn’t make an authentic caffè mocha. I found that a small brew of strong coffee did the trick quite nicely. You can opt for any option to get that chocolate-y flavour – we used some dark chocolate and went about it as if we were making a hot chocolate.
Chocolate Flavour Options
No matter what you choose for your chocolate flavour, you are in for a delicious, comforting hot drink. We opted for melting dark chocolate in warm milk but you can choose whichever you have on hand or prefer.
- Melted chocolate – We opted for this option. Melt some dark chocolate in a saucepan with non-dairy milk until warmed through and creamy.
- Cocoa powder (or cacao powder) – Another great option that most people have in their pantry. As you’re heating up the non-dairy milk, stir in the cocoa (or cacao) powder until dissolved.
- Chocolate syrup – A great option when in a pinch or if you want to just change it up. You can often find flavoured syrups at the store or online for an extra fun twist. You can stir the syrup into the milk once it has warmed up.
Perfect Toppings for a Vegan Peppermint Mocha
- Frothed milk – Top it with some frothed non-dairy milk. We find that the oat milk coffee creamers tend to froth really well and hold up in the drink all the way until I’m done. We have also had success with soy milks, but Dev recommends oat milk coffee creamers.
- Whipped cream – At some coffee shops they top with whipped cream, so you could use a non-dairy whipped cream to recreate it. Or try a coconut milk whipped cream.
- Candy canes – This might be Dev’s favourite topping. It brings the drink together and makes it look fancier but takes so little effort. Hang a candy cane off the side of the mug, to add a bit more peppermint flavour throughout the drink.
- Candy cane rim – Take it up a notch with a flavourful candy can rim. Use some of the melted chocolate from making the drink and dip the rim of the mug in it, then dip it in crushed candy canes.
How to make a Vegan Peppermint Mocha:
Vegan Peppermint Mocha
Ingredients
- 60 mL (¼ cup) non-dairy milk
- 60 mL (¼ cup) vegan chocolate
- 1/4 tsp peppermint extract
- 120 mL (½ cup) brewed coffee
Toppings
- 60 mL (¼ cup) non-dairy coffee creamer, frothed
- candy canes, crushed
Instructions
- Brew the coffee – a small amount of coffee made strongly can help replicate that espresso feel.
- In a small sauce pan, add the non-dairy milk and chocolate and stir on medium-low heat until the chocolate is all melted and the mixture is heated through but not boiling. Remove from the heat and stir in the peppermint extract.
- Pour the warmed milk mixture into a mug with the coffee and stir to combine.
- Top with frothed non-dairy coffee creamer and crushed candy cane, or your choice of toppings.
Video
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