Iced Peppermint Mocha

Iced Peppermint Mocha Recipe

By Peanut Palate

🔪Prep Time: 15 mins


2 tsp powdered coffee

¼ cup water or replace the 2 tsp powdered coffee and 1/4 cup water with 2T espresso

1 cup oat milk sub: any other plant-based milk

1 cup ice

vegan whipped cream optional

chocolate curls (take a chocolate bar and grate it to get chocolate curls) optional

fresh mint leaves optional

For the Peppermint Syrup

3 tbsp coconut sugar

¼ tsp peppermint extract

1 tbsp water

For the Mocha Syrup

2 tbsp water

1 tsp coffee powder

2 tbsp cocoa powder

2 tbsp coconut sugar

Pinch salt

¼ + ⅛ tsp vanilla extract


1To make the peppermint syrup, take a small saucepan and warm it up over medium-low heat. Add the peppermint syrup ingredients and constantly whisk until it is all liquid and the sugar is dissolved in the water. It doesn't need to thicken – just until it's all dissolved and made into a syrup.

2Once done, remove from heat and pour into a small bowl. Set aside.

3To make the mocha syrup, pour all ingredients for it into a small saucepan, again over medium-low heat. Constantly whisk until it is all a liquid, then remove from heat and pour into the same bowl as the peppermint syrup.

4For the coffee, whisk together the powdered coffee and water (OR take 2 tablespoons espresso instead).

5To assemble, pour the ice into a large glass. Blend together the milk, coffee and both syrups in one quick pulse. Otherwise, the syrup tends to get stuck to the bottom of the cup, or not dissolve properly in the milk.

6Once everything is mixed together, pour over top of the ice.

7Top with vegan whipped cream, fresh mint leaves and chocolate curls (optional). Enjoy right away!

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