This Peppermint Mocha Syrup has just 3 ingredients and takes less than 10 minutes to make! It's perfect for festive lattes and hot chocolate, and you can easily make a double batch for edible Christmas gifts or to freeze it!
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Why You'll Love This Peppermint Mocha Syrup
Festive coffee syrup - This syrup is a cross between my Chocolate Syrup and my Peppermint Syrup. It makes a delicious Starbucks copycat mocha, but you don't have to stop there! It's also great in hot cocoa, cocktails, mocktails, or drizzled over pancakes!
Easy and quick - It takes less than 10 minutes to make, and you only need 3 ingredients! Cacao powder, cane sugar, and peppermint extract (and water). There's no cooking involved either. You just pour hot water over the mixture and blend it using a handheld milk frother!
Ingredients
- Cane sugar - Cane sugar and granulated sugar are interchangeable in this syrup. I like cane sugar because it's less processed. Granulated sugar can be made from both sugar cane and sugar beets, and it's more refined. Because of this, it also has a lighter color and an even more neutral taste.
- Cacao powder - I always use raw cacao powder, but Dutch-processed cocoa powder will work too; they just have slightly different flavors. Raw cacao has a stronger chocolate flavor, and it's slightly more bitter. Cocoa tends to be sweeter and milder due to its high-heat processing.
- Peppermint extract - I like Watkin's peppermint extract, but any
- Sea salt - This is really optional, but I like adding a small pinch of salt because it balances the sweetness and brings out the chocolate flavor. I prefer to use sea salt, but Himalayan pink salt is great as well! I always recommend avoiding table salt if possible.
Variations and Substitutions
- Brown sugar - You can swap cane sugar for light brown sugar or regular brown sugar if you like a more molasses flavor in your chocolate syrup.
- Sugar-free - You can use a sugar substitute that can be used in a 1:1 ratio with white sugar. Keep in mind that this will change the flavor of the syrup. Regular sugar also acts as a preservative here, and omitting it will result in the syrup not lasting as long.
Step-by-Step Instructions
- Add cane sugar, sifted cacao powder, and sea salt to a tall mason jar or a heat-proof large measuring jar.
- Warm up the water on the stove, bringing it almost to a simmer.
- Pour about ½ cup of the hot water over the sugar and cacao mixture, and use a spoon to stir everything together.
- Switch to a handheld milk frother and blend until completely smooth. Use the spoon to scrape any cacao that’s stuck to the sides.
- Add more hot water if needed to reach your desired consistency.
- Add peppermint extract and blend again. I recommend starting with ¼ teaspoon and adding more if desired because every brand will have slightly different strength.
- Use immediately or pour into a glass jar or an airtight container and allow it to cool completely before closing with a lid.
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Serving Suggestions
- Coffee - Add it to black coffee or make this Iced Peppermint Mocha that's inspired by the popular Starbucks mocha! I also have a recipe for a Peppermint White Chocolate Mocha if you don't want the bitter flavor of cacao powder in your coffee.
- Hot chocolate - Add a spoonful to your hot cocoa for that classic holiday candy cane flavor! Try my Peppermint Hot Chocolate!
- Cocktails and mocktails - Add it to this Chocolate Peppermint Espresso Martini for a fun holiday twist on the classic! You can also use it in my Espresso Martini Mocktail or any other cocktails and mocktails with either a heavy cream, milk, or coffee base.
- Sweet breakfast - Drizzle it over your pancakes and waffles instead of maple syrup! Try it on these Gingerbread Pancakes or these Christmas Waffles. You can even drizzle it over some Gingerbread Baked Oatmeal!
- Desserts - Drizzle it over ice cream, desserts, or brush it on chocolate cake in between the layers for added moisture and flavor!
Storing and Reheating
Refrigerator: Store the syrup in a glass jar or any airtight container in the fridge for up to 2 weeks. It may last up to 3 weeks, but my rule of thumb is always 2 weeks to be safe. Always use a clean spoon and discard it if the syrup changes flavor, texture, or if it develops an off smell or any mold.
Freezer: You can also freeze the syrup in a freezer-safe container for up to 3-4 months. Due to the high sugar content, the syrup never freezes completely solid, so I don't recommend freezing it in an ice cube tray because you wouldn't get actual cubes.
FAQs
Starbucks uses mocha sauce and peppermint syrup in their peppermint mocha, and this syrup combines both in one! I recommend 1 tablespoon for a mocha with one shot of espresso, 2 tablespoon with 2 espresso shots, and 3 tablespoon with 3 shots.
You can use a sugar-free substitute, but it will change the flavor, and the syrup won't last as long because sugar acts as a preservative.
Similar Christmas Syrups
If you want to try other holiday syrups, check out the four linked below! The first two are my all time favorites for Christmas and also the most popular on Pinterest! Head over to Simple Syrups to see all the latest ones.
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Print📖 Recipe
Peppermint Mocha Syrup
- Prep Time: 5 mins
- Cook Time: 2 mins
- Total Time: 7 minutes
- Yield: 1 ½ cup 1x
- Category: Syrups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Peppermint Mocha Syrup has just 3 ingredients and takes less than 10 minutes to make! It's perfect for festive lattes and hot chocolate, and you can easily make a double batch for edible Christmas gifts or to freeze it!
Ingredients
- 1 cup cane sugar
- ½ cup sifted cacao powder
- ⅛ tsp fine sea salt (optional)
- ½-¾ cup water (I recommend ½ cup for a thick syrup; add more if you want the syrup thinner)
- ¼-½ teaspoon peppermint extract
Instructions
- Add cane sugar, sifted cacao powder, and sea salt to a tall mason jar or a heat-proof large measuring jar.
- Warm up the water on the stove, bringing it almost to a simmer.
- Pour about ½ cup of the hot water over the sugar and cacao, and use a spoon to stir everything together.
- Switch to a handheld milk frother and blend until completely smooth. Use the spoon to scrape any cacao that’s stuck to the sides. Add more hot water if needed to reach your desired consistency.
- Add peppermint extract and blend again. I recommend starting with ¼ teaspoon and adding more if desired because every brand will have slightly different strength.
- Allow to cool before storing in the fridge. Store in an airtight jar or a container.
Notes
Peppermint extract: I use Watkins peppermint extract, and ½ teaspoon gives me the perfect amount of flavor for lattes or hot chocolate, similar to what you’d get at coffee shops. If you want the peppermint flavor less pronounced, use only ¼ tsp.
Storing: Store in the fridge for up to 2 weeks. You can also freeze it for 3-4 months. The syrup won’t freeze completely solid, so it’s easy to defrost in about 30 minutes, but you can also scoop it and use it immediately in hot drinks.
What to use it in: hot chocolate, coffee, lattes, drizzled over ice cream, desserts, or brushed on cakes in between layers.
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