Peppermint Mocha Cold Brew Recipe
Awaken your holiday mornings with this enchanting Peppermint Mocha Cold Brew. It’s a festive fusion of bold, home-brewed cold coffee, rich chocolate syrup, and invigorating peppermint extract, all crowned with a swirl of frothy cream and crushed candy canes.
Turn your kitchen into a winter wonderland café with this homemade Peppermint Mocha Cold Brew. We’ve got the perfect recipe for a coffee shop-inspired, festive beverage that’s sure to bring joy to your mornings. Effortlessly steeped overnight and assembled in minutes, it’s a caffeine-kissed treat that captures the spirit of winter wonder in every sip, perfect for gifting, gatherings, or savoring solo by the tree lights.
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Nothing says “holiday season” quite like a festive drink in hand, and this Peppermint Mocha Cold Brew is pure Christmas cheer in a glass. Rich cold-brew coffee meets deep chocolate and bright peppermint, then gets crowned with silky homemade peppermint whipped cream and a sprinkle of crushed candy canes. It’s the coffee-shop favorite you’d wait in line for—only now you can whip it up at home in minutes. One sip and you’ll feel the holidays wrap around you like a cozy blanket. Go ahead, pour yourself a little joy—this is the seasonal treat you’ve been craving.
Peppermint Mocha Cold Brew Recipe:
Ingredients for the cold brew:
- 1 cup coarsely ground coffee
- 4 cups cold water
Ingredients for the chocolate peppermint cream:
- ½ cup heavy whipping cream
- ½ cup milk
- 1 tablespoon chocolate syrup, more to drizzle
- ½ teaspoon peppermint extract
- 2 tablespoons sugar
Ingredients for the Topping:
- Peppermint candy, crushed
- Can of Whipped cream
Equipment Needed:
- large pitcher or Carafe
- coffee filter (use with a canning funnel)
- milk frother or hand mixer
- 4 glasses
- Straws
🥣 Recipe Pro Tips
Here are three game-changing tips to make your Peppermint Mocha Cold Brew absolutely perfect:
- Boost the chocolate depth
Swap regular chocolate syrup for chocolate peppermint sauce (like Torani or Ghirardelli Peppermint Mocha sauce) or stir 1–2 tablespoons of dark cocoa powder into the cold brew concentrate before adding milk. You’ll get a richer, coffee-house-level mocha flavor without extra sweetness. - Make it extra frothy (without a frother)
Pour the milk or half-and-half into a small jar, add a drop of peppermint extract, screw the lid on tight, and shake like crazy for 20–30 seconds. It creates thick, barista-style cold foam that sits beautifully on top and looks stunning sprinkled with crushed candy cane. - Candy-cane rim that actually sticks
Lightly wet the rim of your glass with peppermint schnapps or a damp finger, then roll it in crushed candy canes mixed with a pinch of coarse sugar. The schnapps helps the candy adhere and adds a sneaky extra peppermint kick with every sip.
Follow these and your homemade Peppermint Mocha Cold Brew will taste (and look) like it came from your favorite holiday coffee shop—no line required!
How to make cold brew coffee:
- In a large pitcher or carafe, combine the coarsely ground coffee and cold water. Stir gently, cover, and pop it in the fridge to steep for 12–24 hours (the longer, the stronger).
- When ready, strain the cold brew through a coffee filter (or fine mesh sieve lined with cheesecloth) to remove the grounds. Pro tip: set a canning funnel in a clean pitcher and place the filter inside—it keeps everything tidy and makes pouring a breeze.
Create the chocolate-peppermint cream:
- in a jar or measuring cup, whisk together the heavy cream, milk, chocolate syrup, a few drops of peppermint extract, and sugar.
- Use a milk frother, immersion blender, or hand mixer to whip it until thick and frothy—about 30–45 seconds. (You can also seal it in a jar and shake vigorously for a quick arm workout!)
- This silky, minty cream is what makes the drink feel extra-special.
- Tilt the glass and slowly spin it while drizzling chocolate syrup down the inside walls for pretty ribbons of chocolate.
- Then fill the glass to the top with ice cubes.
- Pour the strained cold brew over the ice until the glass is about three-quarters full.
- Top off the glass with the frothy chocolate-peppermint cream, then give it a gentle stir to swirl everything together into creamy, minty perfection.
- Crown your Peppermint Mocha Cold Brew with a generous swirl of whipped cream (homemade or canned—both work beautifully).
- Sprinkle with crushed candy cane pieces and pop in a festive paper straw or two.
- One sip and you’ll be fully in holiday mode.
Enjoy every merry, minty drop!
With its smooth, chocolatey coffee base, bright peppermint sparkle, and that festive candy-cane crunch, this Peppermint Mocha Cold Brew is holiday magic you can sip all season long. Make a big batch, keep it in the fridge, and treat yourself (or surprise a friend) whenever the mood strikes. One chilled glass and you’ll be counting down the mornings until you can have another. Happy holidays and happy caffeinating!
Other Seasonal Beverages and Cocktails:
🥣 Recipe
Equipment
- coffee filter (use with a canning funnel)
- 4 glasses
- straws
Ingredients
Ingredients for the cold brew:
- 1 cup coarsely ground coffee
- 4 cups cold water
Ingredients for the chocolate peppermint cream:
- ½ cup heavy whipping cream
- ½ cup milk
- 1 tablespoon chocolate syrup plus more to drizzle
- ½ teaspoon peppermint extract
- 2 tablespoons sugar
Ingredients for the Topping:
- Peppermint candy crushed
- 1 6.5 ounce can Whipped cream
Instructions
For the Brew
- In a large pitcher or carafe, combine the coarsely ground coffee and cold water. Stir gently, cover, and pop it in the fridge to steep for 12–24 hours (the longer, the stronger).
- When ready, strain the cold brew through a coffee filter (or fine mesh sieve lined with cheesecloth) to remove the grounds. Pro tip: set a canning funnel in a clean pitcher and place the filter inside—it keeps everything tidy and makes pouring a breeze.
Create the chocolate-peppermint cream:
- In a jar or measuring cup, whisk together the heavy cream, milk, chocolate syrup, a few drops of peppermint extract, and sugar.
- Use a milk frother, immersion blender, or hand mixer to whip it until thick and frothy—about 30–45 seconds. (You can also seal it in a jar and shake vigorously for a quick arm workout!)Note: This silky, minty cream is what makes the drink feel extra-special.
To Assemble this Peppermint Mocha Cold Brew
- Tilt the glass and slowly spin it while drizzling chocolate syrup down the inside walls for pretty ribbons of chocolate. Then fill the glass to the top with ice cubes.
- Pour the strained cold brew over the ice until the glass is about three-quarters full.
- Top off the glass with the frothy chocolate-peppermint cream, then give it a gentle stir to swirl everything together into creamy, minty perfection.
- Crown your Peppermint Mocha Cold Brew with a generous swirl of whipped cream (homemade or canned—both work beautifully).
- Sprinkle with crushed candy cane pieces and pop in a festive paper straw or two.One sip and you’ll be fully in holiday mode. Enjoy every merry, minty drop!
Nutrition
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