Peppermint Mocha Syrup

Written By Leslie Karst

I’m usually not one for flavored coffee, but once in the while I love just a little extra treat in my coffee. Add it to a cup of warm milk and you have a delicious peppermint hot chocolate. Drizzle in your cup of cold brew to be extra fancy or on top of ice cream. Its easy and a win all around

INGREDIENTS

  • 3/4 cup Cocoa Powder

  • 1.5 cups of water

  • 1 1/2 cup sugar

  • 1 1/2 teaspoon vanilla extract even better with vanilla paste

  • a dash of salt

  • 1/2 - 1 teaspoon of peppermint *this is completely based on taste but I found 1 teaspoon great

INSTRUCTIONS

  1. Combine cocoa powder , water and sugar and salt in a small saucepan

  2. whisk together and bring to a boil on medium heat

  3. once boiling lower heat and let it simmer for 2-3 min

  4. turn off heat and whisk in vanilla extract or paste and peppermint extract

  5. pour into containers (this made 2.5 pints jars for me) and allow to cool. Syrup will thicken as it cools

Syrup will stay good for 3-4 weeks in the fridge. I liked using 2tbls for an 8oz hot chocolate and about the same for a latte. Enjoy

Leslie Karst