Peppermint Mocha Cold Brew

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.

Course Beverage

Cuisine American

Keyword cold brew with a chocolate peppermint cream, peppermint mocha cold brew, peppermint whipped cream

Prep Time 10

chilling time 12

Total Time 12 10

Servings

Calories 160kcal

Author Evelyn Osborn

Equipment

Carafe or large pitcher
coffee filter (use with a canning funnel)
milk frother or hand mixer
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