I love this recipe because it tastes like something I’d get from a fancy coffee shop but takes just five minutes and four simple ingredients. The bold espresso pairs beautifully with the chocolate syrup, and the peppermint adds that refreshing holiday twist. Whether I’m curling up with a book or starting a busy day, this macchiato makes it feel a little more special. Plus, I can adjust it to suit my mood—extra peppermint for more zing, more milk for a latte-like finish, or a swirl of whipped cream when I want to treat myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 oz shots of espresso
2 oz whole milk or milk substitute of your choice
1 tsp chocolate syrup
1 tsp peppermint syrup (or more to taste)
whipped cream (optional)
crushed peppermint (optional)
Directions
I start by brewing two shots of espresso and pouring them into an 8 oz coffee mug.
I stir in the chocolate syrup and peppermint syrup until well combined.
Then I heat the milk and use a milk frother to create a nice foam. I gently add the frothed milk on top of the espresso mixture.
When I want to go all-out, I top it with a dollop of whipped cream and a sprinkle of crushed peppermint.
Servings and timing
This recipe makes 1 serving. Prep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes
Variations
Sometimes I like to make this into a Peppermint Mocha Macchiato Latte by simply adding an extra 2 oz of frothed milk. If I want to keep things dairy-free, I use oat or almond milk, and it still turns out creamy and delicious. I also experiment with different chocolate syrups—dark chocolate adds a rich depth that I love.
Storage/Reheating
Since this is a single-serve drink best enjoyed fresh, I don’t usually store it. But if I need to prep ahead, I mix the espresso and syrups, refrigerate, and then heat and add frothed milk when I’m ready to serve. It still tastes amazing and takes even less time.
FAQs
Can I use instant coffee instead of espresso?
Yes, when I don’t have espresso, I dissolve 1–2 teaspoons of instant coffee in a small amount of hot water to mimic espresso strength.
What’s the best milk to use?
I prefer whole milk for a creamy texture, but oat milk also froths really well and adds a nice natural sweetness.
How can I make it sweeter?
If I want more sweetness, I add an extra half-teaspoon of peppermint syrup or a little more chocolate syrup to balance the flavor.
Is this drink caffeinated?
Yes, since it’s made with espresso, it contains caffeine. If I want a decaf version, I just use decaf espresso or strongly brewed decaf coffee.
Can I make this iced?
Absolutely. I chill the espresso, mix it with the syrups, pour over ice, and top with cold frothed milk for a refreshing version.
Conclusion
This Easy Peppermint Mocha Macchiato is one of my go-to seasonal drinks when I want something warm, cozy, and indulgent without leaving home. It’s quick to make, easy to customize, and always brings a little festive magic to my day—especially with whipped cream and crushed peppermint on top.
This easy peppermint mocha macchiato is the perfect festive coffee drink. Made with just four simple ingredients, it’s creamy, minty, and ready in 5 minutes for a cozy holiday treat.
Ingredients
2 oz shots of espresso
2 oz whole milk or milk substitute of your choice
1 tsp chocolate syrup
1 tsp peppermint syrup (or more to taste)
Optional toppings:
Whipped cream
Crushed peppermint
Instructions
Brew the espresso and pour it into an 8 oz coffee mug.
Stir in the chocolate syrup and peppermint syrup until fully combined.
Heat the milk and use a frother to create foam. Gently add the foamed milk over the espresso mixture.
Optional: Top with whipped cream and crushed peppermint for a festive finish.
Notes
For a Peppermint Mocha Macchiato Latte, simply add an extra 2 oz of frothed milk.
Use dairy-free milk for a vegan-friendly version.
Adjust peppermint syrup to your taste for a stronger or milder minty flavor.
Nutritional information is estimated and may vary depending on ingredients used.
