This sugar-free peppermint mocha is the perfect way to get your holiday caffeine jolt! It's so cozy with the warm flavors of coffee, chocolate, and mint.
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The second the kids get home from trick-or-treating, my tastebuds immediately switch from pumpkin to peppermint. In all honesty, I much prefer a peppermint mocha to a PSL any time.
This recipe was inspired by my recipe for sugar-free hot chocolate. So, if you are looking for a coffee-free peppermint or chocolate drink be sure to check it out!
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Ingredients and substitutions
- Unsweetened Cocoa Powder
- Granular Sweetener - You can add more or less to taste. I used whole earth stevia and monk fruit blend, but any sugar alternative that you like will work. Check out this conversion chart if you use something different that I did.
- Milk - Traditionally whole milk is used, but any milk or milk alternative will work. For a low carb or dairy free peppermint mocha I suggest using unsweetened almond or cashew milk.
- Heavy Cream - For dairy free you can use canned coconut cream.
- Espresso or stong coffee
- Peppermint Extract
See the recipe card for quantities.
How to make a sugar free peppermint mocha
To make this recipe, start by brewing 3 shots of espresso or one-third of a cup of strong coffee. I use an Aeropress (affiliate) to brew espresso and I swear it makes the best coffee I have ever had! I also love that it is small so it takes up no counter space.
Check out this article for a detailed description on how to use an Aeropress!
Next, combine the cocoa and sweetener in a small saucepan. Then whisk in the milk.
Tip: Cocoa powder is hydrophobic which basically means that it will take a lot of mixing to get it to blend with the milk. I suggest using a wire whisk for the best results.
After the cocoa is mostly mixed in, add the cream and then turn your burner to medium heat. Cook the mixture until it begins to steam, continuing to whisk frequently.
Once it is steaming, remove from the heat and stir in the hot espresso and peppermint extract.
Tip: Peppermint extract can vary quite a bit between brands and a little goes a long way. I suggest starting with an eighth of a teaspoon and adjusting to taste from there.
Serve the mocha topped with fresh whipped cream, sugar-free chocolate syrup, and crushed sugar-free peppermint candies if desired.
Variations
This mocha can be made to suit a variety of different taste buds and dietary preferences!
- Dairy Free -Substitute the milk with your favorite dairy free milk alternative and use canned coconut cream in place of the heavy cream.
- Keto or Low Carb - substitute the milk with unsweetened almond or cashew milk
- Traditional- If you landed here by accident and are looking for a traditional peppermint mocha (not sugar-free) simply use regular sugar in place of the sugar substitute.
FAQs
Of course, fresh is best but if you would like, you can make this peppermint mocha up to a few days in advance and then heat it in the microwave when you are ready to drink.
Yes, you can. Simply follow the instructions as written, but allow the mocha to chill in the fridge until cold before serving over ice.
Top tip
When adding the sweetener and peppermint extract start with a little and then adjust to taste. You can always add in more, but you can't take it away once it is added.
📖 Recipe
Sugar Free Peppermint Mocha
Equipment
- saucepan
- wire whisk
- Measuring Cups and Spoons
- Coffee Mug
Ingredients
- 2 tablespoon Unsweetened Cocoa Powder
- 1 ½ tablespoon Granular Sweetener or to taste. I used whole earth stevia and monk fruit blend
- ½ cup Milk or milk alternative
- ¼ cup Heavy Cream
- ⅓ cup Espresso or stong coffee
- ⅛ - ¼ teaspoon Peppermint Extract or to taste
Instructions
- Mix the cocoa and sweetener in a small saucepan.2 tablespoon Unsweetened Cocoa Powder, 1 ½ tablespoon Granular Sweetener
- Whisk in the milk and heat over medium heat. Continue whisking until the cocoa is well combined. Whisk in the heavy cream. Continue cooking, stirring occasionally until the milk begins to steam.½ cup Milk, ¼ cup Heavy Cream
- Stir in the hot espresso (or coffee) and peppermint extract. Remove from the heat and carefully transfer to a coffee mug.⅓ cup Espresso, ⅛ - ¼ teaspoon Peppermint Extract
- Serve topped with whipped cream, sugar-free chocolate sauce, and crushed sugar-free peppermint candy if desired.
Notes
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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Cherylann says
Great recipe! Absolutely delicious! Laziness is the mother of invention so to expedite this recipe for me, I prepared the espresso first, then heated half and half for about 2 minutes in the microwave. To the half and half I then added the cocoa powder, sweetener, extract and espresso and whisked thoroughly. Topped it with whipped cream, sugar free chocolate sauce and crushed sugar free peppermint candies. Done and Yum!