Brew 1-2 shots of espresso or 1/2 cup strong brewed coffee. Set aside while hot.

Steam or froth 1 cup of your milk of choice using a milk frother, by heating it on the stove or in the microwave until almost boiling and then whisking vigorously, or by shaking it in a sealed mason jar until foamy. Set aside.

Combine the hot espresso (or strong brewed coffee), 1 tbsp cocoa powder, 1 tbsp maple syrup (or chosen substitute like honey, agave, or sugar), and 1/8 tsp peppermint extract in a mug.

Whisk these ingredients thoroughly until the cocoa powder is fully dissolved and the mixture is well combined.

Pour the steamed or frothed milk carefully over the peppermint mocha base in the mug.

Garnish with optional toppings: light whipped cream and crushed candy canes. For an extra touch, you may also dust with a pinch of cocoa powder.