Peppermint Mocha Frappuccino Recipe

It's Christmastime! Do you know what that means? Candy canes and peppermint candies! The Peppermint Mocha Frappuccino is available at Starbucks, so I took a stab at making at home. It was really easy to recreate and came out pretty tasty [especially considering I'm not the hugest fan of minty (and pepperminty) things]!

Learn how to make your own right here!

You can also think of this as a York Peppermint Patty Frappuccino or an Andes Mint Frappuccino or anything that has peppermint and chocolate :)

This recipe is a single serving and makes about the 16oz Grande size from Starbucks.

Ingredients:

• 2c ice
• 1/2c milk - or Half & Half or whipping cream
• 1/4c coffee
• 2 pumps/tbsp Peppermint Syrup
• 3 pumps/tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup
• 1tbsp Simple syrup
• Whipped topping
• Pinch of Xantham Gum (optional)

Non-caffeinated Version:

Replace coffee with more milk (Half & Half or whipping cream)

Topping Suggestions:

• Starbucks says they use dark chocolate curls. I don't like dark chocolate so I used a peeler to make chocolate curls from a Hershey bar (I've never done this before and the curls didn't want to stay curled so mine is actually topped with like chocolate shavings).
• Chocolate sauce
• Mashed up candy cane or peppermint candies

Utensils:

• Blender - I use a Magic Bullet at home, it's great for making individual drinks
• Ice cube trays - small ice cubes make for even easier blending
• Measuring cups and spoons
• Cups for serving
• Reusable Straws

You know the drill by now. Mash it all up in the blender.

Then top it however you would like.

More final shots as usual :)