Peppermint Mocha Pour Over

A festive twist on the classic pour over, combining rich coffee with peppermint and chocolate flavors.

Craving a cozy holiday drink that's both indulgent and expertly crafted? Meet the Peppermint Mocha Pour Over, a festive spin on your favorite coffee ritual. This recipe marries the precision of pour over brewing with the nostalgic flavors of the season.

Inspired by the bustling coffee shops of Seattle, where peppermint mochas first gained popularity, this homemade version elevates the experience. We're using a medium-dark roast coffee, freshly ground to a medium-coarse consistency, perfect for pour over. The addition of rich cocoa and cool peppermint transforms your regular cup into a celebration of winter flavors, right in your own kitchen.

Why You’ll Love This Recipe

Get ready to fall in love with this Peppermint Mocha Pour Over:

Barista-quality at home: Achieve coffee shop flavors with your own pour over technique.
Customizable sweetness: Adjust the chocolate and peppermint to your liking.
Perfect for the holidays: Impress guests or treat yourself to a festive brew.
Aromatic experience: Fill your home with the irresistible scent of mint and chocolate.
Healthier alternative: Control the ingredients for a lighter version of the classic.

Peppermint Mocha Pour Over

A festive twist on the classic pour over, combining rich coffee with peppermint and chocolate flavors.

Peppermint Mocha, Pour Over Coffee, Holiday Coffee, Festive Drink, Homemade Coffee

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Equipment

Pour over dripper
Coffee filter
Kettle
Coffee grinder
Scale
Stirring spoon

Ingredients

20g medium-dark roast coffee beans
250ml hot water (205°F/96°C)
1 tbsp unsweetened cocoa powder
1/4 tsp peppermint extract
1 tbsp sugar (or to taste)
2 tbsp milk of choice
Whipped cream (optional)
Crushed candy cane (optional)

Instructions

Grind 20g of coffee beans to a medium-coarse consistency.
Place a filter in your pour over dripper and rinse with hot water. Discard the rinse water.
Add the ground coffee to the filter and create a small well in the center.
In a separate cup, mix cocoa powder, peppermint extract, and sugar with a small amount of hot water to create a syrup.
Begin your pour over by adding just enough water to saturate the grounds. Let it bloom for 30 seconds.
Slowly pour the remaining water in a circular motion, maintaining a constant flow.
Once the coffee is brewed, stir in the chocolate-peppermint syrup and milk.
Top with whipped cream and crushed candy cane if desired. Serve immediately.

Calories: 180kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 45mg, Potassium: 230mg, Fiber: 2g, Sugar: 22g, Calcium: 60mg, Iron: 1mg

Dessert

Hot

Beverage

Drink

American