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Peppermint Mocha Syrup

Rich cocoa and cool peppermint in a pourable homemade syrup — peppermint mochas all season for about 12 cents a drink. Makes about 1 1/2 cups.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 24 tablespoons
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/4 cups water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 pinch sea salt

Method
 

  1. Whisk the sugar, cocoa and salt together in a dry saucepan until no cocoa lumps remain.
  2. Add the water and whisk well. Bring to a gentle simmer over medium heat, whisking often.
  3. Simmer 5 minutes, until slightly glossy and coats a spoon.
  4. Off the heat, stir in the vanilla and peppermint extract. Cool 15 minutes and bottle.

Notes

Peppermint extract is powerful — start with 1/2 teaspoon; add more the next day if you want it stronger. Shake before use; the cocoa settles.