This Vegan Peppermint Mocha Latte is as good as the Starbucks version, but dairy-free, so rich and easy to make! Not to mention, healthier ingredients!
VEGAN PEPPERMINT MOCHA LATTE
What is as good as my Best Vegan Hot Chocolate, with peppermint and coffee added for serious oomph? That would be this amazing vegan peppermint mocha latte! It has the richness of my vegan peppermint hot chocolate and that robust coffee flavor, with a caffeine boost.
This recipe was a reader request (there were a few) and one reader specifically remarked on how much she loves the Starbucks version and requested I come up with a version, so here we are. I’m telling you, you do not need to go to Starbuck’s anymore!
This is so good I moaned the whole time drinking it. Adding some vegan marshmallows, a peppermint candy cane for presentation, and flavor, plus a few of my Gingerbread cookies, and you are in for a real delicious treat! And it is the PERFECT drink to serve with my Vegan Peppermint Brownies!
INGREDIENTS NEEDED
(Only 5 main ingredients needed. Full details and measurements on the recipe card below.)
- Creamy non-dairy milk: I used and recommend lite coconut milk. It is very creamy and rich, but leaves no coconut taste since it’s the light version. I used the Sprouts brand and I love it. You could use another creamy milk that you love. I just would advise against more watery milks like almond, rice, etc. as they are not only thin, they can be overpowering in flavor, so keep that in mind.
- Coffee: Use a strong variety so the flavor is rich.
- Maple syrup: Sweetened with maple syrup instead of sugar. It is delicious and a bit of a healthier choice.
- Unsweetened cocoa powder
- Peppermint extract
- Salt: A little pinch balances out the overall flavor.
- Optional add-ins for more flavor and presentation: Candy canes and vegan marshmallows. I bought the Dandie’s brand from Sprouts but you can also get them at Whole Foods or order them online.
HOW TO MAKE VEGAN PEPPERMINT MOCHA LATTE
Step 1: Add all of the ingredients to a blender or large bowl. If using a blender, blend until completely smooth and frothy. If using a bowl, whisk vigorously for several minutes until fully mixed and frothy.
Step 2: Add the mixture to a small pot over medium heat. Once it starts to bubble, whisk for a couple of minutes until heated through.
Step 3: Taste and add any more syrup if desired. I used 4 tablespoons and found it to be the perfect amount to balance out the strong bitterness of the cocoa and coffee.
Step 4: Serve immediately with candy canes and marshmallows, if desired.
VARIATION WITHOUT COFFEE
If you aren’t into coffee and just want a vegan peppermint hot chocolate, then just make my original best vegan hot chocolate and add some peppermint extract to it! Start out with just 1/8 teaspoon, as peppermint is really strong and if you add too much, it will taste like toothpaste. You can always add more, but you can’t take away.
MORE VEGAN HOLIDAY RECIPES
- Vegan Gingerbread Cake
- Vegan Gluten-free Sugar Cut-Out Cookies
- Best Vegan Sugar Cookies
- Vegan Cardamom Pecan Cookies
- Gluten-free Vegan Snickerdoodles
- Chocolate Molasses Cookies
Vegan Peppermint Mocha Latte (Starbucks Coypcat)
Ingredients
- 1 1/4 cups (300g) creamy non-dairy milk (SEE NOTES)
- 1 cup (240g) hot strong brewed coffee
- 3 tablespoons (18g) unsweetened cocoa powder
- 3-4 tablespoons pure maple syrup (I used 4)
- 1/8 teaspoon peppermint extract (this can vary per brand, so start with 1/8 and add more if needed. I used the Star Kay White brand and it's quite strong)
- pinch of sea salt, optional
OPTIONAL ADD-INS
Instructions
- Add all of the ingredients to a blender or large bowl. If using a blender, blend until completely smooth and frothy. If using a bowl, whisk vigorously for several minutes until fully mixed and frothy.
- Add the mixture to a small pot over medium heat. Once it starts to bubble, whisk for a couple of minutes until heated through.
- Taste and add any more syrup if desired. I used 4 tablespoons and found it to be the perfect amount to balance out the strong bitterness of the cocoa and coffee.
- Serve immediately with some vegan marshmallows and a candy cane for presentation and extra sweet peppermint flavor, if desired. If you really want to go out, you could add some vegan whipped cream like the Starbucks version, but I loved the marshmallows and candy cane.
Notes
- MILK: I used and recommend lite coconut milk. It is very creamy and rich, but leaves no coconut taste since it's the light version. I used the Sprouts brand and I love it. Shake the can well first before opening. You could use another creamy milk that you love. I just would advise against more watery milks like almond, rice, etc. as they are not only thin, they can be overpowering in flavor, so keep that in mind.
- OPTIONAL ADD-INS: Candy canes and vegan marshmallows. I bought the Dandie's brand from Sprouts but you can also get them at Whole Foods or order them online.
- COFFEE-FREE: If you aren't into coffee and just want a vegan peppermint hot chocolate, then just make my original Best Vegan Hot Chocolate and add some peppermint extract to it! Start out with just 1/8 teaspoon, as peppermint is really strong and if you add too much, it will taste like toothpaste. You can always add more, but you can't take away.
Nutrition
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.
This looks easy and delicious! I’m going to try it in my new AER (Vitamix canister) that whips and foams things up. Thanks and Merry Christmas to you and yours!
Wonderful, can’t wait to hear!
I made this yesterday and it was delicious! It’s the perfect blend of velvety chocolate with creamy milk and a dash of cooling peppermint. Thanks for another great coffee recipe!
Such a yummy holiday treat! I used soy milk and a milk frother that I recently purchased. Thank you!
You have freed me from ever needing to go to Starbucks again! This Peppermint Mocha Latte perfectly hits the notes of chocolate and peppermint AND in a less harsh way. After making both of your latte recipes, I noticed the processed and artificial taste in the Starbucks syrups. I agree that 4 T of maple syrup is the right sweetness level and I used a few extra drops of extract. This was so tasty that no extra toppers are even needed imo! Homerun Brandi – thank you!! All that’s left in my book is replicating a matcha latte LOL!
So my first attempt at making this, I only had peppermint essential oil. Oh wow, that stuff is strong! Hahahaha! I had to wait to write a review until I had the proper ingredients. The peppermint extract I found turned out to be a bit weak. I could barely taste the peppermint in the first cup. So in the second serving, I added a few more drops & it was good. I think double the receipt amount will be perfect for the brand I have. I love the stronger coffee taste, so I used less syrup too. All in all, this is a wonderful treat!
Oh yes, the essential oils are so strong! My peppermint extract is extremely strong, too. When I did a 1/4 teaspoon in my first trial, it was overpowering and tasted like toothpaste, lol! It even says on the bottle it’s stronger then other brands, so I definitely think this is a case of varying amounts depending on the brand!
FANTASTIC recipe!!!! I used Dandy Blend coffee (1 Tb) instead of real coffee, added 2 Tb of cocoa, 1T or less of syrup, oatmilk (Barista blend) and a little extra peppermint extract. DELICIOUS!!! Thanks so much!