Peppermint Mocha Whipped Coffee

Have you ever tried a Peppermint Mocha Whipped Coffee? It’s like a holiday in a cup! Trust me, once you taste it, you’ll want it every day.

I can’t get enough of that creamy whipped coffee with a hint of peppermint. It’s the perfect mix of sweet, minty, and mocha flavors. Every sip feels like a cozy, festive treat.

Imagine waking up to this warm, frothy drink. It’s quick, easy, and makes your morning feel extra special. You’ll feel like you’re sipping a holiday dessert in a cup!

So, why not try making it today? Grab your favorite coffee and peppermint, and let’s whip up some magic. You won’t regret it!

Why You’ll Love This Recipe

• Coffeehouse Flavor at Home: Get that Starbucks-style peppermint mocha without leaving your kitchen.
• Super Frothy and Creamy: The whipped coffee topping is rich, velvety, and indulgent.
• Simple Ingredients: No fancy syrups—just pantry staples like instant coffee, sugar, milk, and cocoa powder.
• Perfectly Pepperminty: A touch of peppermint extract adds festive freshness without overpowering the mocha.
• Customizable: Make it hot or iced, use dairy or non-dairy milk, and adjust the sweetness to your liking.

Required Kitchen Tools

• Electric Hand Mixer or Whisk – Whipping by hand works, but an electric mixer makes it easier.
• Mixing Bowl – For whipping up that fluffy coffee topping.
• Measuring Spoons & Cups – To get the perfect balance of flavors.
• Spoon or Spatula – For layering and mixing.
• Serving Glass or Mug – Choose your favorite festive mug or tall glass!

Key Ingredients for Peppermint Mocha Whipped Coffee

Here’s what you’ll need to create this delicious whipped coffee (exact measurements are in the recipe card below):

For the Whipped Coffee Topping:

• Instant Coffee: The secret to that thick, frothy topping. Regular ground coffee won’t work!
• Granulated Sugar: Helps stabilize the whipped coffee and gives it a creamy texture.
• Hot Water: Activates the coffee granules and creates a fluffy, cloud-like texture.

For the Peppermint Mocha Base:

• Chocolate Milk: Brings that classic mocha flavor. You can use regular milk with cocoa powder instead.
• Cocoa Powder: Enhances the chocolate flavor in the mocha.
• Hot Water: Helps dissolve the cocoa powder for a smooth consistency.
• Milk: Use whole, skim, almond, oat, or any milk of your choice.
• Peppermint Extract: A little goes a long way! Just a drop or two gives that refreshing peppermint kick.

Flavor Variations

• Iced Peppermint Mocha Whipped Coffee: Pour cold chocolate milk over ice before adding the whipped topping.
• Extra Chocolatey: Stir in melted chocolate or chocolate syrup for a richer mocha flavor.
• Stronger Coffee Flavor: Add an extra teaspoon of instant coffee to the whipped topping for a bolder taste.
• Less Sweet: Reduce the sugar in the whipped topping or use unsweetened cocoa powder.
• Dairy-Free Version: Use almond, oat, or coconut milk with dairy-free chocolate syrup.

Step-by-Step Instructions

Step 1: Make the Whipped Coffee Topping

1. Combine Ingredients: In a mixing bowl, add 2 tablespoons instant coffee, 2 tablespoons granulated sugar, and 2 tablespoons hot water.
2. Whip It Up: Using an electric hand mixer (or whisk), beat the mixture on high speed for 2-3 minutes until it turns into a thick, fluffy coffee foam. It should form soft peaks, similar to whipped cream.
   • If whisking by hand, be patient—it can take around 8-10 minutes!
3. Set Aside: Once whipped, set the coffee foam aside while you prepare the mocha base.

Step 2: Prepare the Peppermint Mocha Base

1. Dissolve Cocoa Powder: In a small bowl, mix 1 tablespoon cocoa powder with 2 tablespoons hot water, stirring until smooth.
2. Heat the Chocolate Milk: In a saucepan over medium heat, warm ½ cup chocolate milk and ½ cup regular milk until hot but not boiling. Stir frequently to prevent scorching.
   • For an iced version, skip this step and use cold milk instead.
3. Add Peppermint Extract: Remove from heat and stir in ¼ teaspoon peppermint extract. A little goes a long way, so don’t overdo it!

Step 3: Assemble Your Peppermint Mocha Whipped Coffee

1. Pour the Mocha Base: Into a serving mug or glass, pour in the warm peppermint chocolate milk mixture.
2. Top with Whipped Coffee: Spoon or pipe the fluffy whipped coffee on top.
3. Optional Garnishes: Sprinkle with cocoa powder, crushed candy canes, or chocolate shavings for extra holiday vibes.
4. Mix and Enjoy: Stir the whipped topping into the mocha base and sip away!

Serving and Presentation Tips

• Festive Touch: Serve in a holiday-themed mug with a mini candy cane hooked on the side.
• Iced Version: Add ice cubes to a tall glass, pour in cold chocolate milk, and top with whipped coffee.
• Extra Indulgent: Drizzle chocolate syrup inside the mug before pouring in the mocha base.

How to Store Peppermint Mocha Whipped Coffee

Storing the Whipped Coffee Topping

• Refrigerator: You can store the whipped coffee mixture in an airtight container in the fridge for up to 2 days. It may deflate slightly but can be re-whipped before using.
• Freezer: Freeze dollops of whipped coffee on parchment paper. Once frozen, transfer to a zip-top bag and store for up to 2 weeks. Let it thaw slightly before using.

Storing the Mocha Base

• If you have leftover peppermint mocha milk, store it in the fridge in a sealed jar or container for up to 2 days.
• Reheat gently on the stove or microwave before serving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~150 kcal
Carbohydrates	20g
Protein	4g
Fat	5g
Sugar	15g
Caffeine	~60mg

Note: Nutrition varies based on milk choice and toppings.

Peppermint Mocha Whipped Coffee FAQs

Can I use regular brewed coffee instead of instant coffee?

No, whipped coffee requires instant coffee granules because they create the thick, airy texture when mixed with sugar and water.

Can I make this drink sugar-free?

Yes! Swap the sugar in the whipped topping with a sugar substitute like monk fruit sweetener or erythritol. Use unsweetened cocoa powder and sugar-free chocolate milk for a low-carb version.

Can I make a big batch of whipped coffee and store it?

Yes! Make extra whipped coffee and store it in the fridge for 1-2 days in an airtight container. Just give it a quick re-whip before serving.

What’s the best milk for this recipe?

• For a classic version: Use whole milk or chocolate milk.
• For dairy-free: Almond, oat, or coconut milk work well.
• For an extra creamy texture: Use half-and-half or heavy cream in place of some milk.

Serving Tips & Variations

• Iced Version: Pour cold chocolate milk over ice before adding the whipped coffee topping.
• Extra Indulgence: Add a drizzle of chocolate syrup inside the glass.
• Stronger Coffee Flavor: Use an extra teaspoon of instant coffee in the whipped topping.
• Dairy-Free: Swap milk for almond, oat, or coconut milk.

Storage Tips

• Whipped Coffee: Store in an airtight container in the fridge for 1-2 days. Re-whip if needed.
• Mocha Base: Store leftovers in a jar for up to 2 days and reheat before serving.

Peppermint Mocha Whipped Coffee FAQs

Can I use regular coffee instead of instant coffee?

No, instant coffee is needed to create the thick, foamy whipped topping.

Can I make this sugar-free?

Yes! Swap sugar for a sugar-free sweetener and use unsweetened chocolate milk.

Can I store the whipped topping for later?

Yes! Keep it in the fridge for up to 2 days and re-whip before using.

Conclusion

There you have it—your very own Peppermint Mocha Whipped Coffee, a cozy, café-style drink made right at home! Whether you’re craving a holiday-inspired treat or just want to switch up your coffee routine, this frothy, chocolatey, and refreshingly minty drink is the perfect indulgence.

With its creamy whipped coffee topping, rich mocha base, and festive peppermint twist, this drink is guaranteed to become a new favorite. Best of all, it’s completely customizable—make it hot or iced, adjust the sweetness, or go dairy-free!