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!
Ingredients
- 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!