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Peppermint Mocha Cold Brew: Festive Holiday Coffee Drink


  • Author: Maria
  • Total Time: 30 minutes

Description

Sip on a Peppermint Mocha Cold Brew! This creamy, chocolatey iced coffee with a peppermint twist is your new favorite holiday drink


Ingredients

For the Cold Brew Concentrate:

  • 1 cup Coarsely Ground Coffee (a medium-dark roast with chocolate or nutty notes is ideal)

  • 4 cups Cold, Filtered Water

For the Homemade Peppermint Mocha Sauce:

  • ½ cup Granulated Sugar

  • ½ cup Water

  • ½ cup Unsweetened Cocoa Powder (high-quality, like Dutch-processed)

  • ⅓ cup Semi-Sweet Chocolate Chips

  • ½ teaspoon Peppermint Extract (or more to taste)

  • A pinch of Salt

For the Peppermint Cream Layer:

  • ½ cup Heavy Cream (or full-fat coconut cream for dairy-free)

  • 2 tablespoons Milk of your choice (whole, almond, oat)

  • 1 tablespoon Peppermint Mocha Sauce (from above)

  • Optional: 1 drop Peppermint Extract for an extra kick.

For Assembly & Garnish:

  • Ice Cubes

  • Chocolate Shavings

  • Crushed Candy Canes

  • A fresh Peppermint Sprig


Instructions

Step 1: Brew the Cold Brew Concentrate
Combine the coarsely ground coffee and cold water in a large jar or pitcher. Stir gently to ensure all grounds are saturated. Cover and refrigerate for 12-24 hours. The longer it steeps, the stronger and smoother it will be.

Step 2: Craft the Peppermint Mocha Sauce
In a small saucepan, whisk together the sugar, water, and cocoa powder until smooth. Heat over medium heat, whisking constantly, until the mixture comes to a gentle simmer and the sugar has completely dissolved. Remove from heat and stir in the chocolate chips, peppermint extract, and pinch of salt until the chocolate is fully melted and the sauce is glossy and smooth. Let it cool completely. It will thicken as it cools.

Step 3: Strain the Cold Brew
After steeping, strain the cold brew concentrate through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean pitcher. This ensures a smooth, grit-free coffee base.

Step 4: Prepare the Peppermint Cream
In a chilled bowl or large measuring cup, combine the heavy cream, milk, and 1 tablespoon of the cooled peppermint mocha sauce. Using a milk frother, whisk, or a tightly sealed jar, whip the mixture until it becomes frothy and slightly thickened. It should be pourable, not stiff like whipped cream.

Step 5: Assemble the Drink
Fill a tall glass with ice. Pour the desired amount of cold brew concentrate over the ice, filling the glass about 2/3 full. Add 1-2 tablespoons of the peppermint mocha sauce (to your taste) and stir vigorously until combined.

Step 6: The Signature Float
Hold a spoon upside down, just above the surface of the coffee. Slowly and gently pour the peppermint cream over the back of the spoon. This technique allows the cream to float elegantly on top, creating a beautiful layered effect.

Step 7: Garnish and Serve
For a final festive touch, top with a sprinkle of chocolate shavings, crushed candy canes, and a small peppermint sprig. Serve immediately with a straw, encouraging sipping through the creamy layer first before mixing it all together

Notes

  • Large Jar or Pitcher (for steeping)

  • Fine-Mesh Sieve or Nut Milk Bag

  • Small Saucepan

  • Whisk

  • Measuring Cups and Spoons

  • Milk Frother or a Mason Jar

  • Tall Glasses

  • Prep Time: 20 minutes
  • Category: Drinks
  • Cuisine: American

Nutrition

  • Calories: 220 kcal
  • Sugar: 25 g
  • Sodium: 45 mg
  • Fat: 12 g
  • Carbohydrates: 30 g
  • Fiber: 2g
  • Protein: 3 g