Peppermint Hot Chocolate, Peppermint Mocha

Hooray for Winter and all things peppermint! I declare this week Peppermint Week. This is pretty much the only time of year when I enjoy mint anything, unless it’s Summer in Lebanon, but that’s another story. I’ll save it for a Summer day. As for now, here is the first of three peppermint recipes.

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Serves 2


1 cup milk if using espresso machine, 1.5 if using microwave (1/2 for each cup)
two palmfuls of chocolate chips
1 oz Torani chocolate mint syrup (optional)
peppermint extract (optional)–I didn’t try the extract
1 small candy cane left whole
1 small candy cane, crushed to dust
Hershey’s special dark chocolate syrup
1-2 shots espresso OR 1/2 cup strongly brewed coffee


Put a palmful of chocolate chips, 1/2 oz Torani syrup or 1/2 tsp peppermint extract, a couple pinches of crushed candy cane, some chocolate syrup and espresso (if making a mocha) into a cup.


For the microwave: Reserve espresso for this and add it at the end.

Pour the milk over your ingredients. For kids, heat one minute on HIGH. For adults, 2-3 on HIGH. Stir it all up really well.

If using an espresso machine:

Heat your milk to 100 degrees for kids, 140 for adults. Pour it over your ingredients, reserving foam. Stir it all up really well, top with foam.


Decorate your hot chocolate with the extra candy cane over the side of the cup. Add some flavor to the look of your mocha by sprinkling on some peppermint dust. Drink and enjoy!

Shawna Ayoub

Shawna Ayoub is an essayist, fiction writer, poet and instructor with an MFA in creative writing from Indiana University. Some of her work has been published in The Manifest-Station, Role Reboot, [wherever], The Huffington Post, The Oxford Review and Exit 7. Her writing explores the intersections of race, place and survivorship. She writes with honesty about her own experience in order to transform pain.

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