Peppermint Mocha Jar Recipe

Warm the jar

If you like your drink hotter longer, pour 2 tablespoons of hot water into the mason jar, swirl for 20 seconds, then discard the water. This prevents the jar from cooling the drink immediately.

Brew 1 cup of very strong coffee (use espresso or a double-strength drip). While the coffee is hot, set aside.

In a small bowl or measuring cup, combine 2 teaspoons unsweetened cocoa powder, 2 tablespoons hot water and 1 teaspoon granulated sugar. Stir vigorously until a smooth, lump-free chocolate slurry forms. This ensures the cocoa dissolves fully in the jar.

Pour the hot brewed coffee into the warmed jar. Immediately add the cocoa slurry to the jar and stir or screw the lid on and shake briskly for 10–15 seconds until fully combined and slightly frothy.

Taste and, if you prefer brighter sweetness, add 1 teaspoon brown sugar and stir until dissolved.

In a separate small saucepan or in the microwave-safe measuring cup, combine 3 oz whole milk, 1 oz heavy cream, 1 tablespoon peppermint syrup and 1 teaspoon vanilla extract. Heat gently until hot but not boiling (about 30–45 seconds in the microwave or 2 minutes on low stovetop).

Froth the milk mixture with a handheld frother for 10–20 seconds until light and foamy. If you don’t have a frother, shake the hot milk mixture vigorously in a tightly sealed jar for 20–30 seconds or whisk rapidly.

Slowly pour the frothed peppermint milk over the coffee+cocoa mixture in the jar, holding back foam with a spoon and then spooning foam on top to create layers.

Top with 2 tablespoons whipped cream. Sprinkle 1 teaspoon crushed peppermint candy and 1 teaspoon mini chocolate shavings or a dusting of cocoa powder over the whipped cream for garnish.

Screw the lid on loosely if traveling, or serve open with a straw or spoon. Drink while hot. The mason jar holds about 12 oz; this recipe yields one generous serving.