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Vegan Peppermint Mocha Latte in the Instant Pot

from 8 reader reviews

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Rich and creamy, with that classic peppermint mocha flavor, this vegan easy recipe for peppermint mocha latte is dairy-free and made in the Instant Pot for a cup of delicious peppermint cocoa coffee holiday cheer!

Christmas tree cup with peppermint mocha inside, topped with coconut whipped cream, and candy canes

Craving Starbucks peppermint mocha this holiday season, but don’t want to go out and fuss with making sure it’s vegan? I’ve got just the recipe for you! This vegan peppermint mocha recipe is perfect for a cold winter day. And the best part is that you don’t have to go out to get it!

I was playing around with my new Instant Pot Hot Chocolate and Peppermint Hot Chocolate and realized that I might need more of a caffeine buzz that morning than plain chocolate could give me. So I combined the peppermint hot chocolate I was working on with the cup of coffee I had in hand and the recipe for vegan peppermint mocha was created!

One problem I've solved is how to veganize recipes that use heavy cream as an ingredient. DId you know that coconut milk and coconut cream are a great substitution for dairy cream in many recipes?

Creamy vegan beverages made with coconut cream are extra rich and smooth! I wasn’t able to enjoy my favorite seasonal treats like pumpkin spice coffee creamer or shamrock shakes until I discovered coconut cream! And hot chocolate can still be super rich and creamy with coconut milk as an ingredient.

What you will love about this creamy delicious vegan peppermint mocha latte recipe

  • creamy
  • chocolatey
  • more than a hint of peppermint
  • packs a caffeine punch
  • made easy in the Instant Pot
  • can make it with brewed coffee or instant coffee
  • you are making it so you know it’s going to be vegan
  • it’s Merry Christmas in a cup!

Ingredients needed to make vegan peppermint mocha latte

  • cream from the top of a can of coconut milk 
  • plant milk – I use oat milk extra creamy
  • 1 cup of coffee prepared (brewed or instant)
  • granulated sugar
  • unsweetened cocoa powder
  •  vanilla extract
  • peppermint extract
  • some fun toppings like crushed peppermint candies, chocolate shavings, or chocolate chips, mini candy canes, crushed candy canes, vegan marshmallows, or vegan whipped cream
  • and of course, a pressure cooker like the Instant Pot
ingredients needed for peppermint mocha including coconut milk, sugar, oat milk, cocoa powder, brewed coffee, vanilla, and peppermint extract

How to make this peppermint mocha recipe

Step 1: Prepare the coffee

Either use brewed coffee or instant coffee. I actually prefer the flavor of brewed coffee better – but I realize this is a personal preference…and the perceived difference might be in my mind. Feel free to use instant coffee if you are okay with the flavor and don’t want to fuss with brewing.

The coffee does not need to be hot to use. As long as the flavor is still fresh, feel free to use the leftover coffee you didn’t use that morning for an afternoon peppermint mocha delight.

Step 2: The coconut cream

You will need to skim the cream portion from the top of a can of coconut milk. Don’t shake the can before opening and you should be able to just scoop it from the top.

coconut milk can and cup showing how to separate the cream we will use from the liquid
Scoop the coconut cream from the top of a can of coconut milk.

Using lite coconut milk

If you use full-fat coconut milk, it will be creamier…and fattier. You can always use light coconut milk. It won’t be as creamy though. Sorry, but you can’t have both…

Again, don’t shake the can. Try your best to scoop only the coconut cream from the top of the can of lite coconut milk. Measure out about 3/4 cup and proceed with the recipe.

Some dairy-free milk options

I choose to use extra creamy oat milk – because it’s extra delicious! Feel free to use the dairy-free milk of choice. Cashew milk would be my next choice. Almond milk, as well as soy milk, would also work. Be aware though that they might contribute a slightly different flavor to your peppermint mocha latte drink.

Step 3: Add some ingredients to the pot

You will be adding and cooking all ingredients except for the vanilla extract and the peppermint extract.

Add the plant milk, coconut cream, and prepared coffee to the inner liner of the Instant Pot.

The cocoa and sugar

Mix together the unsweetened cocoa powder and the sugar and then sieve into the Instant Pot on top of the milks and coffee. You will want to do this to avoid lumps of chocolate in the finished vegan peppermint mocha.

putting cocoa powder and sugar through a sieve
Sieve the mixture into the Instant Pot.

Chances are, you will still have small little balls of cocoa to deal with that didn’t sieve through. With the back of a spoon, push the little balls of cocoa powder through the sieve.

little balls of cocoa powder that need to be pushed through the sieve
Push those last few cocoa bits through.

Step 4: Stir, stir, stir

I like to use a coated wire whisk for this job. Even though you will have sieved the cocoa powder and sugar, the cocoa powder will still be somewhat challenging to fully incorporate. It’s best to do it now before it cooks to avoid big glumpy sections of chocolate you will only have to whisk in later after it’s cooked.

whisking the ingredients for hot chocolate together in the instant pot liner

Step 5: Cook the hot cocoa

Close the lid and make sure the vent is closed as well.

(Funny story…I have an older model and need to manually close the vent. Recently, when at my mother’s house, I tried cooking with her newer model. I had no idea the vent automatically closed on hers. So I was pushing it down to “close” it. But when I pushed it down, that opened the vent rather than closing it. Well the pressure cooker never actually came to pressure and hissed at me for the next 30 minutes till I figured out what was going on..so frustrating! It’s important to know and understand the instructions of the pressure cooker you use!)

So close the lid and make sure the vent is closed! Set your pressure cooker on high pressure for two minutes. It will take about 10 minutes to come to pressure.

After the Instant Pot comes to pressure and counts down the two minutes, allow for a five-minute natural release.

After the five minutes have passed, turn off the pressure cooker and carefully release the rest of the steam and open the lid. It’s almost vegan peppermint mocha time!

Finishing the vegan peppermint mocha

Remember how we didn’t add the peppermint extract and vanilla extract before cooking? We do this to get a better and fuller flavor. Cooking extract tends to change the flavor slightly which is why most recipes recommend adding the extracts after cooking.

So open the lid, add the vanilla extract along with the peppermint extract and stir stir stir some more. Your vegan peppermint mocha will be nice and smooth and have a rich chocolate color.

ladling out from the instant rich and creamy hot chocolate

At this point, I carefully (it’s hot!) give it a little taste. I might add in a drop or two more of the peppermint extract to taste.

Serving suggestions

two Christmas tree cups with peppermint mocha inside, topped with coconut whipped cream, and candy canes
I topped with some crushed candy, and whip coconut cream for a delicious holiday drink!

Ladle your dairy-free peppermint mocha into the cup of your choice. You will get about 4 one-cup servings. If you use larger cups then you will get fewer servings.


Some topping options are:

For some more delicious sweet holiday cheer, try my

The printable recipe card for Vegan Peppermint Latte Mocha

Christmas tree cup with peppermint mocha inside, topped with coconut whipped cream, and candy canes with Pinterest text overlay

Did you love this recipe?

Want to share the love? It would be great if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help Google to find this recipe when others are looking for something similar? Thanks, Cindy

Christmas tree cup with peppermint mocha inside, topped with coconut whipped cream, and candy canes

Vegan Peppermint Mocha Latte in the Instant Pot

Rich, creamy, with that classic peppermint mocha flavor, this vegan easy recipe for peppermint mocha latte is dairy-free and made in the Instant Pot for a fun delicious peppermint cocoa coffee surprise!
from 8 reader reviews
Print Pin Rate
Course: Dessert, Drinks
Cuisine: American
Keyword: instant pot hot chocolate, vegan hot chocolate
Prep Time: 12 minutes
Cook Time: 2 minutes
Release: 7 minutes
Servings: 4
Calories: 373kcal
Author: Cindy Rainey


  • Pressure Cooker


  • 14 ounces coconut milk use the coconut cream from the top of the can only
  • 2 cups oat milk extra creamy
  • 1 cup coffee prepared
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla
  • ½ teaspoon peppermint extract


  • Do not stir or mix the can of coconut milk. Remove the top creamy portion to use. Discard the rest.
  • Add the coconut cream, oat milk, and prepared coffee to the inner liner of an Instant Pot.
  • Mix together the cocoa powder and sugar. Sift into the milk/cream mixture, making sure all of the little balls of cocoa powder have been broken up.
  • Close the Instant Pot lid and set the vent to closed or sealed.
  • Set the Instant Pot to 2 minutes at high pressure. It will take about 10 minutes to come to pressure.
  • After the pressure cooker has come to pressure and counted down, allow for a 5 minute natural relase.
  • Turn of the Intstant pot and continue carefully doing a quick release until the pressure cooker has fully released it's pressure and the pin has dropped.
  • Carefully open and stir in the vanilla and peppermint.
  • You may need to whisk a bit to remove any lumps of cocoa. If you have properly sifted and stirred the dry ingredients, you should not have to whisk much.
  • Top with whipped coconut topping if desired, bits of peppermint candy cane, and dairy-free chocolate chips.


Extra creamy oat milk is my plant milk of choice. You can you any unsweetened plant milk you’d like. 
Use the top creamy part from the can of coconut milk. Do not stir or mix before removing the coconut cream. You will remove 1 to 1 1/2 cups of coconut cream to use. Discard the clear coconut water. 
The time to come to pressure is included in the prep time. 
My preference for coffee would be brewed coffee. Instant coffee works as well too.


Calories: 373kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 391mg | Fiber: 3g | Sugar: 35g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 5mg

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By on December 22nd, 2021

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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3 thoughts on “Vegan Peppermint Mocha Latte in the Instant Pot”

  1. 5 stars
    Thank you so much for sharing this amazing peppermint mocha latte recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!


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