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This Peppermint Oreo Iced Coffee is for the girls who refuse to give up their iced coffee just because it’s 30 degrees outside. This festive drink is the holiday coffee order that dreams are made of and just might steal the spotlight from your usual pepperoni mocha!

Homemade infused milk, a splash of peppermint syrup, freshly pulled espresso, and the most dreamy Oreo whipped cream are piped right on top. It’s finished with a garnish of crushed candy canes, Oreo crumbs, and festive holiday sprinkles. It’s creamy, chocolatey, and minty with just the right amount of sweetness.

Generously over the top? Definitely! But that’s what the holidays are for: something a little extra special. This Peppermint Oreo Iced Coffee is the perfect festive afternoon pick-me-up drink or a yummy treat to serve at a holiday get-together with friends.

Ingredients You’ll Need

Oreos
Milk
Whipped cream
Powdered sugar
Vanilla extract
Candy canes
Christmas nonpareil sprinkles
Espresso shot
Peppermint syrup
Ice

How to Make This Peppermint Oreo Iced Coffee

Step 1. Make Oreo Milk and Oreo whip.

We recommend making the Oreo milk and Oreo whip ahead of time; that way you have everything ready to assemble your drinks.

The Oreo milk is essentially Oreo-infused milk and is made by soaking Oreos in whole milk for some time to allow the Oreo flavor to seep into the milk. We recommend soaking the Oreos in the milk overnight or at least for 4 hours for the best flavor.

After the Oreo milk has had a good soaking, use a superfine mesh strainer or cheesecloth to remove the large Oreo chunks.

The Oreo whip topping comes together in a matter of minutes. If you make ahead, the flavor will develop more and be even more delicious. Store the Oreo milk in a jar or sealable container in the fridge for up to 3-4 days.

Start by whipping heavy whipping cream, powdered sugar, and vanilla in a stand mixer with the whisk attachment until soft peaks form. Gently mix in finely crushed Oreos at the end until evenly mixed.

Fill a piping bag with Oreo whip, and when you’re ready to make your drink, snip off the end of the bag about 1 inch up.

Tip: If you’re making the Oreo whip ahead of time, store it in the fridge in an airtight container or in a sealed piping bag.

Step 2. Pull an espresso shot and assemble the drink.

Start by making a double espresso shot with an espresso machine. We recommend a double shot so that you get a strong coffee flavor throughout. If you don’t have an espresso machine, you can use strongly brewed coffee or cold brew concentrate.

Fill your cup with ice and add a couple of ounces of peppermint syrup to the cup. Next, pour in the Oreo milk, leaving some room at the top for espresso and whip. Lastly, add the espresso shot.

Tip: For the best flavor, pour the assembled drink into a drink shaker and give it a good shake. This will evenly blend all the flavors and make the drink super cold. Pour the drink and ice back into your cup and top with the whip.

Step 3. Top iced coffee with an Oreo whip and a sprinkle of crushed candy cane, Oreo cookies, and sprinkles.

Fill a piping bag with the Oreo whip and use scissors to cut a large enough end for piping thick whip on top. We recommend cutting 1inch up the bag. Pipe a thick layer of Oreo whip on top of the iced coffee in a squiggle motion.

Finish with a sprinkle of crushed candy cane, Oreo cookie crumbles, and festive Christmas sprinkles. ENJOY!

Tips for Making Peppermint Oreo Iced Coffee

Let the Oreos soak long enough to infuse into the milk. For the best Oreo flavor throughout the drink, let the cookies soak in the milk overnight. This gives the milk plenty of time to take on that creamy, chocolate cookie flavor. Use a fine-mesh sieve or cheesecloth to remove the cookie pieces for a smooth Oreo milk.
Use freshly brewed espresso. Two shots of espresso are all this coffee needs for a rich coffee flavor. Espresso is preferred for this drink, but if you don’t have an espresso machine, use strongly brewed coffee or cold brew concentrate as an alternative.
Shake the coffee before adding the topping. Once you’ve added the ice, peppermint syrup, Oreo milk, and espresso, transfer everything to a cocktail shaker, give it a good shake before pouring it back into your cup. This will evenly distribute the peppermint, coffee, and cookie flavor throughout.
Beat heavy whipping cream to soft peaks. Make sure you don’t over-whip the foam. You want a light, fluffy topping that’s easy to pipe on top of the drinks.

Recipe FAQ

Of course! If you don’t have an espresso machine, you can substitute the espresso shots for cold brew concentrate or strongly brewed coffee. You’ll want something with a strong coffee flavor to balance out the sweetness of the Oreo and the peppermint syrup.

The peppermint syrup is important to give the coffee an iconic candy cane flavor. But if you don’t have peppermint syrup, you can use a vanilla syrup or simple syrup for sweetness. It will just taste like a classic Oreo coffee.

Yes! Use your favorite dairy-free milk for Oreo milk and a dairy-free heavy whipping cream for the topping.

Make a larger batch for a holiday gathering!

This recipe makes 4 12-ounce drinks or 2 16-ounce drinks. If you’re wanting to serve more people for a holiday party, here’s what we recommend:

Multiply the recipe for the number of people you are serving.
Make enough Oreo milk and Oreo whipped cream ahead of time.
Brew espresso shots ahead of time and assemble when guests are ready.

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