Starbucks Peppermint Mocha: A love story

Timeline of Starbucks Peppermint Mocha beverage

Which came first, the Peppermint Mocha or the Egg(nog)? Learn the story behind the classic Starbucks holiday beverage.

When does it officially feel like the holidays? For some it could be hearing the first notes of holiday music or seeing that first flurry of snow. But for many, the arrival of the holidays is marked by that first taste of Starbucks Peppermint Mocha and its rich, full-bodied espresso mingled with the flavor of chocolate, peppermint and whipped cream.

Starbucks Peppermint Mocha may be one of the most beloved of holiday beverages, but it wasn’t actually the first. Christmas Blend coffee made its debut in 1984, hand-scooped and packaged in brown kraft paper coffee bags to be brewed at home. Then came the first handcrafted holiday beverage in 1986, created behind the espresso bar at Il Giornale (which merged with Starbucks in 1987) by Dave Olsen, who steamed up a pitcher of eggnog and milk to make the first Eggnog Latte.

Ten years later, the first red Starbucks cup made its appearance and, as the company expanded into Europe, Asia and the Middle East, Starbucks created its first beverage research and development team.

“Customers’ understanding of espresso and lattes was really in its infancy,” said Peter Dukes, who joined Starbucks as a product manager for espresso beverages in 2001. “I think [a holiday beverage] was a good introduction for a lot of people back then to lattes and espresso.”

After successfully launching Gingerbread Latte (now available in Canada and select international markets) in 2000, the R&D team was tasked with exploring ideas for the next holiday beverage. Dukes remembers being invited to the R&D team’s Liquid Lab to be part of a team of about 10 partners who tasted new beverage concepts. The group was truly cross-functional – including partners from operations, finance, supply chain.

The team tried a few different flavors that would resonate with customers during the holiday, including an idea for a white chocolate cranberry beverage. But they quickly landed on a peppermint-flavored twist on the classic Caffè Mocha inspired by the flavors of traditional holiday candies. From there, the team refined the recipe, finding the perfect combination of rich Starbucks espresso with bittersweet mocha sauce, peppermint syrup, and steamed milk, topped with whipped cream and a sprinkle of red sugar sprinkles.

The beverage was introduced to Starbucks customers for the 2002 holiday season, and quickly became the most popular holiday beverage in Starbucks history. It’s still the most loved holiday beverage on the menu today, served at more than 30,000 stores in 80 markets around the world and available hot, iced and blended. Its recipe has changed only a little; it’s now made with 2 percent milk as the standard and with dark chocolate curls instead of red sprinkles.

“To know you're part of something that turned out to be pretty special even 17 years later is unique. It takes me back to those times in the Liquid Lab with an extremely diverse group of partners sitting around a table tasting different variations of the peppermint mocha,” Dukes said. “None of us were professionally trained, but we ended up with a beverage that continues to resonate with our customers today and we had a lot of fun making it.”

Snowed in? While it’s not the official Starbucks Peppermint Mocha, this DIY recipe can help satisfy your holiday cravings at home until your next Starbucks run.

DIY Peppermint Mocha


    u003cliu003e1 fluid ounce coffee or 1 shot espresso, such as Starbucks Christmas Blend or Starbucks Espresso Roast Coffeeu003c/liu003eu003cliu003e1/2 cup milk (or dairy alternative)u003c/liu003eu003cliu003e2 tablespoons mocha sauceu003c/liu003eu003cliu003eWhipped Cream u003c/liu003eu003cliu003eDark chocolate or shavingu003c/liu003e


u003cpu003e1. On a stovetop, heat milk on medium setting. Whisk the milk to make foam about 30 seconds. Set aside. (Or, use an electric milk frother at home if you have one.)u003c/pu003eu003cpu003e2. Pour two tablespoons chocolate sauce and two tablespoons peppermint syrup into bottom of 12-ounce or larger coffee mug.u003c/pu003eu003cpu003e3. Add one shot of brewed espresso. (Don't have an espresso machine? Make concentrated coffee by using less water in an alternative brewing method.)u003c/pu003eu003cpu003e3. Fill mug with steamed milk.u003c/pu003eu003cpu003e5. Top with whipped cream and garnish with chocolate shavings. u003c/pu003eu003cpu003ePreparation time: 10 minutesu003c/pu003eu003cpu003eMakes one tall (12-ounce) beverage.u003c/pu003e
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