Peppermint Mocha Syrup Recipe
A chocolate-mint syrup made with cocoa, sugar, and just enough peppermint to bring a clean winter brightness. It’s perfect for homemade mochas, iced drinks, cold foam, and hot chocolate. Cool, warm, and unmistakably holiday in every sip.
Ingredients
- 1 Cup water
- 1 Cup sugar
- ¼ Cup cocoa powder
- ¼–½ Tsp peppermint extract
- ½ Tsp vanilla extract
- Pinch of salt
Instructions
- Add water, sugar, and cocoa to a small saucepan.
- Whisk over medium heat until smooth and just beginning to simmer.
- Remove from heat and stir in peppermint, vanilla, and a small pinch of salt.
- Let cool before bottling.
- Store in the fridge for up to two weeks.
Notes
- Start with less peppermint — add more only after tasting.
- Use dark cocoa for a richer, deeper chocolate flavor.
- Add a spoonful of chopped dark chocolate for an extra-smooth version.
- For thicker syrup, simmer longer to reduce.
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