Brew a double shot of espresso into a large mug.
In a small saucepan over medium heat, combine all ingredients (except espresso). Whisk until the cocoa powder is dissolved, and the mixture is hot (no need to bring it to a boil).
Use a handheld milk frother to froth the peppermint mocha mixture.
Pour the peppermint mocha creamer into the brewed espresso. Optionally, top it off with nondairy whipped cream and crushed candy canes.