Coffee Shop Recipes: Peppermint Rooibos Mocha

One of our favorite things to do is take typical coffee shop items and integrate them into other types of drinks. The peppermint flavor in this drink is real, essential peppermint oil, enhanced by the base of loose-leaf herbal rooibos tea. When the tea is made into a syrup and combined with a rich chocolate sauce, it creates a super satisfying peppermint rooibos mocha with flavors way beyond the typical store-bought artificially flavored creamers. 

How to Make Peppermint Rooibos Syrup and Mocha Sauce

Supply List:

  • Fine mesh sieve
  • Medium saucepan
  • Funnel
  • Glass bottles x2
  • Whisk

Ingredients for the Peppermint Rooibos Syrup:


  1. Combine water and sugar, simmer until sugar is completely dissolved.
  2. Remove from heat, add tea and infuse for 15 minutes.
  3. Transfer syrup to a bottle using a funnel and sieve.
  4. Allow to cool completely before storing in the fridge.

*This recipe will keep in the fridge for 1.5 to 2 weeks.

Ingredients for the Mocha Sauce:

  • 1.5 cups sugar
  • 1 cup quality unsweetened dark chocolate, chopped
  • 1.5 cups water
  • 1/2 tsp. sea salt
  • 1/2 tsp. vanilla extract 


  1. Bring the sugar, water, chocolate and salt to a boil and then simmer lightly for 10 minutes.
  2. Remove the mixture from the heat and add the vanilla extract.
  3. Mix well and transfer to a bottle with a funnel. For a finer texture, use a mesh sieve as well.

*This recipe will last a week in the fridge.

Try These Coffee Shop Recipes

Peppermint Rooibos Mocha

  • 0.75 oz peppermint rooibos syrup
  • 0.75 oz mocha sauce (dark chocolate preferred)
  • 2 oz of espresso 

Top with steamed/textured milk and pour latte art if desired.
* You can substitute a store bought mocha sauce if you’d rather not make the mocha sauce yourself.

Creamy Mocha Cold Brew

  • 2 oz cold brew concentrate 
  • 1 oz mocha sauce
  • 3 – 6 oz milk (adjust to taste)
  • Ice

In a glass, mix together coffee over the top of the chocolate sauce. Mix together with a whisk or spoon before adding your milk. Top with ice, and shake in shaker. Optional topping: candied cacao nibs.

* You can substitute a store bought mocha sauce if you’d rather not make the mocha sauce yourself.

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