Creamy Bulletproof Peppermint Mocha

Published on January 20, 2026

By Amberly Vahn

Ready in: 15 minutes · Serves: 1 · Technique: Blending · Storage: Refrigerate for up to 3 days.

Quick Answer

For a cozy, festive morning pick-me-up, blend together brewed coffee, cocoa powder, maple syrup, coconut oil, and peppermint extract for a delicious bulletproof peppermint mocha.

As the crispness of fall settles into the vibrant streets of New York City, I find myself reaching for cozy beverages that warm the soul. With Thanksgiving and Christmas just around the corner, I love experimenting with seasonal flavors, and this bulletproof peppermint mocha has quickly become one of my go-to recipes. It’s rich, invigorating, and perfect for those chilly mornings when you need a little extra motivation to face the day.

A Cozy Holiday Treat

Why You’ll Love This Recipe

• Rich and creamy texture that warms you up on chilly mornings.
• The perfect blend of coffee, chocolate, and peppermint for an invigorating flavor.
• Simple to make with ingredients you likely have on hand.
• Customizable to suit your taste preferences and dietary needs.
• A festive drink that adds a special touch to your holiday gatherings.

Ingredients

This bulletproof peppermint mocha recipe includes a delightful mix of rich flavors and wholesome ingredients.

Coffee and Flavorings

• 1 cup brewed coffee (medium roast blend recommended)
• 1 tablespoon cocoa powder (Dutch-process preferred)
• 1-2 tablespoons maple syrup (for natural sweetness)
• 1/2 teaspoon peppermint extract (high-quality for best aroma)

Fats for Creaminess

• 1 tablespoon coconut oil (organic, unrefined if possible)
• 1-2 tablespoons unsalted butter (organic for luxurious texture)

Optional Toppings

• Whipped cream
• Crushed peppermint candies
• A dash of cinnamon

How to Make Bulletproof Peppermint Mocha (Step-by-Step)

Follow these simple steps to create your own delicious bulletproof peppermint mocha.

Step 1: Brew Your Coffee

Start by brewing your favorite coffee; I love using a French press with freshly ground beans. The aroma that fills the kitchen is simply delightful, setting the stage for what’s to come.

Step 2: Mix the Cocoa

In a medium bowl, combine the cocoa powder and maple syrup to create a paste. This step is crucial, as it prevents lumps in your drink. Whisk together until the mixture becomes glossy and smooth.

Step 3: Blend in Fat

Now it’s time to add the coconut oil and butter to the cocoa paste. When I blend this mixture using an immersion blender, the sound of the whirring reminds me of the hustle and bustle of NYC—energetic and invigorating. This also helps to fully incorporate the fats, ensuring a silky texture that coats your mouth.

Step 4: Pour in Coffee

Gradually add the hot brewed coffee to the cocoa-fat mixture while blending. Continue blending until everything is well-combined—the rich, dark color of the mocha is nothing short of enticing.

Step 5: Peppermint Twist

Drizzle in the peppermint extract and blend for just a few more seconds to integrate that refreshing flavor. For a holiday twist, I love adding a hint more peppermint to make it more festive.

Step 6: Serve

Pour your bulletproof peppermint mocha into your favorite mug. To add a festive touch, top it with a generous swirl of whipped cream and finish with crushed peppermint candies or a sprinkle of cinnamon.

Common Mistakes to Avoid

• Using low-quality coffee: The base of your mocha should be delicious coffee, so don’t skimp on this ingredient.
• Not blending enough: Ensure your mixture is fully blended for that creamy texture; under-blending can lead to an oily top layer.
• Overdoing the peppermint: A little goes a long way; start with less and adjust to your taste to avoid an overpowering flavor.

Tips and Tricks for Success

• Experiment with different types of milk substitutes (like almond milk or oat milk) to create vegan-friendly versions of this drink.
• Enjoy this mocha warm or chilled! If you’re serving it at a holiday brunch, consider making a large batch and serving it from a thermal carafe.
• Pair this drink with a spiced ginger cookie or a chocolate biscotti for the perfect afternoon treat.

Variations

• Use different sweeteners like honey or agave instead of maple syrup.
• Try adding a scoop of vanilla or chocolate protein powder for an extra boost.
• Consider spicing it up with a dash of nutmeg or cardamom.
• Swap out coconut oil for ghee for a unique flavor twist.

How to Serve

• Top with a generous swirl of whipped cream.
• Finish with crushed peppermint candies or a sprinkle of cinnamon.
• Serve in a festive mug for the holiday season.

Make Ahead and Storage

• Make Ahead: Prepare the cocoa paste in advance and store in the refrigerator for up to 3 days.
• Storage: Store any leftover mocha in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat gently on the stove or in the microwave, giving it a good stir before enjoying it again.
• Freezing: Not recommended, as the texture may change when frozen and thawed.

Recipe Notes / What I Learned

Diving into this recipe made me appreciate how a few quality ingredients can transform a simple cup of coffee into something extraordinary. Each sip reminds me that the season of giving is just around the corner, making moments like these to savor and share even more special.

Yield and Serving Size

Yield: 2 cups · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 3g protein · 20g carbs · 18g fat

Amberly Vahn

Creamy Bulletproof Peppermint Mocha

A cozy, festive morning pick-me-up made by blending brewed coffee, cocoa powder, maple syrup, coconut oil, and peppermint extract.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 1 servings

Course: Drink

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Group: Coffee and Flavorings

• 1 cup brewed coffee (medium roast blend recommended)
• 1 Tbsp. cocoa powder (Dutch-process preferred)
• 1-2 Tbsp. maple syrup (for natural sweetness)
• 1/2 tsp. peppermint extract (high-quality for best aroma)

Group: Fats for Creaminess

• 1 Tbsp. coconut oil (organic, unrefined if possible)
• 1-2 Tbsp. unsalted butter (organic for luxurious texture)

Group: Optional Toppings

• Whipped cream
• Crushed peppermint candies
• Dash of cinnamon

Equipment

• Blender
• Medium bowl
• Whisk

Method

 

1. Start by brewing your favorite coffee.
2. In a medium bowl, combine the cocoa powder and maple syrup to create a paste. Whisk until smooth.
3. Add coconut oil and butter to the cocoa paste and blend until fully incorporated.
4. Gradually add the brewed coffee while blending until well-combined.
5. Drizzle in the peppermint extract and blend for a few more seconds.
6. Pour the mocha into a mug and top with whipped cream, crushed peppermint candies, or cinnamon.

Notes

This recipe can be customized to suit dietary needs and tastes. Store leftovers in the refrigerator for up to 3 days.

FAQs

1. Can I make this recipe vegan?

Yes! You can substitute the unsalted butter and coconut oil with vegan butter and use an alternative milk like almond or oat milk to make it completely vegan-friendly.

2. How can I adjust the sweetness of the mocha?

If you prefer a sweeter drink, simply add more maple syrup to taste. Start with the recommended amount and adjust as needed to suit your preference.

3. What type of coffee works best for this recipe?

Using freshly ground medium roast coffee beans will give you the best flavor. A French press method is recommended to enhance the aroma and taste.

4. Can I store leftovers of the peppermint mocha?

Yes, if you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave before enjoying.

5. What are some good toppings for this drink?

Some delicious toppings include whipped cream, crushed peppermint candies, or a sprinkle of cinnamon for an extra festive touch.