Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A glass jar with homemade chocolate peppermint syrup with a black embossed label on the front with gingerbread cookies and peppermint candy canes in the background.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Peppermint Mocha Syrup

Recipe by Veronika Sykorova

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!

  • Total Time7 minutes
  • Yield1 1/2 cup 1x
  • DietVegan

Ingredients

Units Scale
  • 1 cup cane sugar
  • 1/2 cup sifted cacao powder
  • 1/8 tsp fine sea salt (optional)
  • 1/2-3/4 cup water (I recommend 1/2 cup for a thick syrup; add more if you want the syrup thinner)
  • 1/4-1/2 tsp peppermint extract

Instructions

  1. Add cane sugar, sifted cacao powder, and sea salt to a tall mason jar or a heat-proof large measuring jar.
  2. Warm up the water on the stove, bringing it almost to a simmer.
  3. Pour about ½ cup of the hot water over the sugar and cacao, and use a spoon to stir everything together.
  4. 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.
  5. Add peppermint extract and blend again. I recommend starting with ¼ tsp and adding more if desired because every brand will have slightly different strength.
  6. 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 tsp 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.

  • Prep Time: 5 mins
  • Cook Time: 2 mins
  • Category: Syrups
  • Method: Stovetop
  • Cuisine: American

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Find it online: https://thehealthfulideas.com/peppermint-mocha-syrup/