Forget boring coffee. This is the cup that tastes like a beach vacation crashed into a winter wonderland and shook hands. It’s silky, minty, and shockingly simple to make—no barista badge required.
If you can heat milk and stir, you can make this taste like a $7 café flex for about a buck. Prepare to retire your sad office brew and level up your mornings with a latte that actually feels like a treat.
Table of Contents
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What Makes This Recipe Awesome
- Balanced flavor: Coconut’s mellow creaminess + peppermint’s cool snap = a refreshing, cozy latte that doesn’t taste like toothpaste.
- Dairy-free by default: Coconut milk brings lush foam without the dairy drama. Great for vegans and the lactose-averse.
- Customizable sweetness: You’re in charge.
Go pure maple, coconut sugar, or sugar-free syrup. Your cup, your call.
- Café texture at home: Frothed coconut milk makes a thick, velvety top. Think coffee shop vibes minus the wait line.
- Seasonal or year-round: Peppermint reads festive, but it also cuts heat on summer mornings.
This drink plays all seasons.
Ingredients
- 2 shots espresso (or 1/2 cup strong brewed coffee)
- 3/4 cup coconut milk (barista-style preferred; canned light works too)
- 1–2 teaspoons peppermint syrup (or 1/8–1/4 teaspoon peppermint extract + sweetener to taste)
- 1–2 teaspoons sweetener (maple syrup, honey, coconut sugar, or simple syrup), optional
- 1 teaspoon coconut cream (optional, for extra richness)
- Pinch of sea salt (enhances cocoa-nutty notes)
- Crushed peppermint candy or cocoa powder, for garnish (optional)
- Ice (optional, for iced version)
Cooking Instructions
- Brew your base: Pull 2 shots of espresso. No machine? Brew 1/2 cup strong coffee using a Moka pot, Aeropress, or French press.
- Warm the coconut milk: In a small pot, heat 3/4 cup coconut milk over medium until steaming.
Don’t boil—scalded milk tastes sad.
- Add richness: Whisk in 1 teaspoon coconut cream and a pinch of sea salt. This boosts body and rounds the flavor.
- Flavor and sweeten: Stir in 1–2 teaspoons peppermint syrup. If using peppermint extract, start with 1/8 teaspoon and add sweetener to taste.
Peppermint is potent—be cautious.
- Froth it: Use a handheld frother, French press plunger, or vigorous whisk to create a thick foam. Aim for microfoam with small, tight bubbles.
- Assemble the latte: Pour the hot espresso into your mug. Add the coconut milk, holding back the foam with a spoon.
Spoon foam on top.
- Create the swirl: Drizzle a small ribbon of peppermint syrup on the foam and use a toothpick or skewer to swirl. It’s latte art’s breezy cousin.
- Finish strong: Garnish with crushed peppermint candy or a dusting of cocoa powder. Sip and feel fancy.
- For iced: Fill a glass with ice, add espresso and peppermint syrup, then top with cold-frothed coconut milk.
Swirl and garnish.
Storage Tips
- Peppermint syrup: Keep homemade syrup in a sealed jar in the fridge up to 2 weeks. Label it or you’ll play mystery-bottle roulette.
- Coconut milk: Once opened, store in the fridge 4–6 days. Shake well before using—coconut likes to separate, like oil and awkward family dinners.
- Pre-brewed coffee: Cool and refrigerate up to 24 hours.
Fresh espresso is best, but cold brew concentrate is a solid backup.
- Do not store assembled hot lattes: The foam collapses and the mint dulls. Make fresh for best results.
Nutritional Perks
- Dairy-free fats: Coconut provides medium-chain triglycerides (MCTs), which can support steady energy. Not a magic pill, but helpful.
- Lower sugar control: You decide the sweetness.
Use less syrup or go sugar-free for a lighter cup.
- Caffeine kick: Two shots of espresso bring alertness without a sugar crash if you keep the sweetener modest.
- Potentially fewer additives: Choosing a clean coconut milk or making your own syrup means fewer mystery ingredients, IMO a win.
What Not to Do
- Don’t overdo the peppermint: More isn’t better. Too much tastes medicinal. Start small and adjust.
- Don’t boil the milk: Boiling splits coconut milk and ruins texture.
Steaming hot is the target, not rolling boil.
- Don’t skip the salt: A tiny pinch sharpens flavors. You won’t taste “salt,” just more depth.
- Don’t use thin, watery milk: Light coconut beverages can taste hollow. Use barista-style or add coconut cream for body.
- Don’t mix extract directly into super hot espresso: The aroma can flash off.
Blend with milk or syrup first.
Different Ways to Make This
- Mocha edition: Whisk 1–2 teaspoons cocoa powder into the hot coconut milk before frothing. Chocolate + peppermint = obvious yes.
- Protein latte: Stir in an unflavored or vanilla protein powder to the milk before heating. Froth gently to avoid clumps.
- Vanilla coconut twist: Add 1/4 teaspoon pure vanilla extract with the peppermint for a rounder, bakery-style flavor.
- Espresso tonic mashup: For a bright, fizzy version, pour chilled espresso over ice with tonic water, then top with a peppermint-coconut foam.
- Spiced holiday vibe: Add a pinch of cinnamon and nutmeg to the milk.
Garnish with crushed candy cane for festive drama.
- Ultra-light: Use unsweetened coconut beverage and sugar-free peppermint syrup. Still tasty, lower calories.
FAQ
Can I use regular milk instead of coconut milk?
Yes. Whole milk froths beautifully and plays well with peppermint.
The flavor will be less tropical and more classic café; still delicious.
What’s the best peppermint to use: syrup or extract?
Syrup gives sweetness and consistent flavor. Extract is stronger and can turn harsh if overused, so use 1/8 teaspoon to start and add sweetener separately.
How do I make peppermint syrup at home?
Combine 1/2 cup sugar and 1/2 cup water in a small pot. Simmer until dissolved, remove from heat, and stir in 1/2 teaspoon peppermint extract.
Cool and refrigerate.
Can I make this decaf?
Absolutely. Use decaf espresso or strong decaf coffee. You’ll still get the creamy-minty magic without the jitters, FYI.
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Why did my coconut milk split?
It likely boiled or the brand has minimal emulsifiers.
Heat gently, whisk often, and consider barista-style coconut milk designed for frothing.
How do I get better foam at home?
Use a handheld frother or a French press. Heat milk to just below boiling, then froth until glossy. Smaller bubbles = silkier foam.
Is this drink very sweet?
Only if you want it to be.
Start with 1 teaspoon syrup and taste. You can always add more; subtracting sweetness is… tricky.
Can I make it iced without it tasting watered down?
Yes. Use coffee ice cubes or brew espresso stronger.
Assemble quickly over ice and top with cold-frothed coconut milk for maximum flavor.
In Conclusion
The Coconut Latte With Peppermint Swirl is proof you don’t need a fancy café or a latte art diploma to drink something memorable. It’s creamy, mint-bright, and ridiculously customizable. Keep the sweetness low, the peppermint measured, and the milk silky, and you’ll have a cup that converts skeptics.
One sip, and your morning routine upgrades from “functional” to “worth waking up for.”
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