Step 1

In a small saucepan, combine the granulated sugar and water. Bring the mixture to a boil, then reduce it to a simmer over medium-low heat. Cook the mixture until the sugar has dissolved, about two to three minutes, stirring occasionally. Remove the saucepan from the heat, then stir in the peppermint extract. Let the simple syrup cool completely to room temperature. Reserve 2 tablespoons of the syrup for the peppermint mocha, and refrigerate the remaining syrup for future use.

Step 2

Warm the whole milk and unsweetened chocolate in a small saucepan over medium-low heat. Cook and stir until the chocolate is melted, two to three minutes. Pour the reserved 2 tablespoons of peppermint syrup, the brewed espresso and the chocolate milk into a coffee mug and stir well to combine.

Step 3

Serve the drink immediately. For a festive look, top the peppermint mocha with whipped cream and crushed candy canes.