Homemade Peppermint Mocha Coffee Syrup (Better-For-You!) ⭐️

There’s just something about a peppermint mocha in December that hits different. It’s cozy, it’s nostalgic, it tastes like you’re sipping Christmas spirit… but it’s also usually packed with refined sugar and mystery ingredients. Not here!!

This homemade Peppermint Mocha Coffee Syrup is naturally sweetened, rich, chocolatey, and infused with real peppermint candies — but using a better-for-you brand that makes it taste festive without the junk. It takes 10 minutes on the stove and stays good in the fridge all week. Perfect for holiday lattes, hot cocoa, or drizzling over whipped cream.

And yes, it pairs perfectly with the cutest candy cane glass you’ve ever seen.
Candy cane glass: https://amzn.to/48cpVwz
Better-for-you candy canes: https://amzn.to/4om5JP2

Peppermint Mocha Coffee Syrup

Ingredients:

• 1 cup classic monkfruit sweetener

• 1 cup water

• 2 tbsp dark cocoa powder

• 1/2 tsp vanilla extract

• 1–2 peppermint candy canes (I love this better-for-you option: https://amzn.to/4om5JP2)

Instructions:

1. Add the monkfruit sweetener, water, cocoa powder, vanilla, and candy canes to a small pot.

2. Bring to a gentle simmer and cook for 10 minutes, stirring often so nothing sticks.

3. Once the candy canes have fully melted and the syrup has thickened slightly, remove from heat.

4. Strain out any peppermint pieces that didn’t dissolve.

5. Let cool completely before pouring into an airtight jar. Store in the fridge for up to a week.

Peppermint Mocha Iced Latte (WhatRobinEats Style)

You’ll need:

• 2 shots espresso

• 1–2 tbsp peppermint mocha syrup

• 1/2 cup milk of choice

• Vanilla cold foam:

  • 4 tbsp heavy cream

  • 1 tbsp milk

  • 1/2 tsp vanilla extract

• Lots of ice

• Optional: chocolate syrup for decorating the glass

• Candy cane glass: https://amzn.to/48cpVwz

How to make it:

1. Fill your favorite festive glass with ice — the candy cane one is a must this time of year.

2. Drizzle chocolate syrup on the inside (optional but so pretty).

3. Add the peppermint mocha syrup and pour in your espresso shots.

4. Pour in your milk of choice and give it a gentle stir.

5. In a separate cup, whisk together the heavy cream, milk, and vanilla extract until thick and dreamy.

6. Spoon the cold foam over the top and finish with a little extra cocoa or a crushed candy cane if you’re feeling fancy.

This is the ultimate holiday coffee moment — cozy, cold, minty, and better-than-Starbucks good. Save the recipe, share it with a friend, and tag me @whatrobineats if you make it!

Homemade Peppermint Mocha Iced Latte (Better-For-You!) ⭐️

This homemade Peppermint Mocha Coffee Syrup is a better-for-you holiday staple made with monkfruit, dark cocoa, and naturally flavored with real peppermint candy canes. Simmer everything together for 10 minutes, strain, and you’ve got a rich, minty syrup that transforms any coffee into a cozy seasonal drink. Use it in my Peppermint Mocha Iced Latte topped with vanilla cold foam for the ultimate festive treat!

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Servings 1 drink

Ingredients

  

1x2x3x

• 1 cup classic monkfruit sweetener OR sugar of choice
• 1 cup water
• 2 tbsp dark cocoa powder
• 1/2 tsp vanilla extract
• 1-2 peppermint candy canes

Peppermint Mocha Iced Latte (or make hot)

• 2 shots espresso
• 1-2 tbsp peppermint mocha syrup
• 1/2 cup milk of choice
• vanilla cold foam (1/2 tsp vanilla extract, 4 tbsp heavy cream, 1 tbsp milk of choice)
• lot of ice!!
• optional chocolate syrup to drizzle on glass

Instructions

 

• Add the monkfruit sweetener, water, cocoa powder, vanilla, and candy canes to a small pot.

  Bring to a gentle simmer and cook for 10 minutes, stirring often so nothing sticks.
• Once the candy canes have fully melted and the syrup has thickened slightly, remove from heat.

  Strain out any peppermint pieces that didn’t dissolve.

  Let cool completely before pouring into an airtight jar. Store in the fridge for up to a week.

Latte

• Fill your favorite festive glass with ice — the candy cane one is a must this time of year.

  Drizzle chocolate syrup on the inside (optional but so pretty).

  Add the peppermint mocha syrup and pour in your espresso shots. (option to shake with ice first).
• Pour in your milk of choice and give it a gentle stir.

  In a separate cup, whisk together the heavy cream, milk, and vanilla extract until thick and dreamy.

  Spoon the cold foam over the top and finish with a little extra cocoa or a crushed candy cane if you're feeling fancy.

Tried this recipe?Let us know how it was!