Peppermint Mocha Coffee Syrup
This Peppermint Mocha Coffee Syrup is just what you need during the holidays!
It’s sweet, but not too sweet and has THE BEST flavor. So pure and natural!
I cannot wait for the holiday season each year so I can enjoy this festive recipe.
Whether you put it in your coffee, over ice cream, or just drink it by the spoonful it will become your go-to!
I am a huge fan of Starbucks Peppermint Mocha, but I love that I can enjoy my own version at home too.
If only I could afford to have coffees made by baristas every day. However, I try to be frugal and wise with our money and knowing that I can make my own lattes makes it hard to spend $5 each day.
You won’t believe how easy it is to make your own Peppermint Mocha Coffee Syrup. Just add water, sugar, cocoa powder, and peppermint extract.
Sometimes in place of regular sugar I use half monk fruit sweetener and half coconut sugar.
I bet you can even use peppermint essential oil in place of peppermint extract!
Ingredients Needed:
1/2 cup water
1 cup sugar (or 1/2 cup monk fruit sweetener and 1/2 cup coconut sugar)
2 Tbsp cocoa powder
1/4 tsp peppermint extract
Simply add 1-2 Tbsp of this vegan syrup and 2 Tbsp heavy cream, half & half, or almond milk to your morning cup of coffee and ENJOY!
It is hard to believe that you can make your own syrups so easily, but once you try it, you will never go back!
If you have a Keurig that has a milk frother use that to froth your cream or milk. Otherwise, invest in this $12 milk frother on Amazon.
I also use the frother to mix our hot cocoas, because yes sometimes we use packets of hot chocolate mix. 😉
Homemade Peppermint Mocha Coffee Syrup #holidays #homemade #coffee Share on XHere are two more simple syrup recipes for you to try!
Gingerbread Coffee Syrup (made with homemade Gingerbread Butter, think Cookie Butter!)
Peppermint Mocha Coffee Syrup
Equipment
- small pot
Ingredients
- 1/2 cup water
- 1 cup sugar
- 2 Tbsp cocoa powder
- 1/4 tsp peppermint extract
Instructions
- Whisk together water, sugar and cocoa powder in a small saucepan over medium heat. Be patient as it will take a little while for the cocoa powder to incorporate into the mixture.
- Bring to a full boil and continue to stir for 1 minute. Remove from heat and add peppermint extract.
- After syrup has cooled down store in the refrigerator. The syrup will thicken as it cools.
Looking for a Chocolate/Mocha Simple Syrup recipe for iced coffee. Would like it to be enough for a medium mason jar.
Thanks
Hi Mary,
You can omit the peppermint extract in this recipe and use it as a chocolate/mocha iced coffee syrup. This recipes makes about 3/4 of a cup. You may want to double the recipe to fill a pint-sized (16 ounce) mason jar.
My go-to coffee syrup during the holidays! SO VERY GOOD!
I made this last week, and it’s already gone! I mix it with hot milk and coffee….perfect peppermint mocha! Toward the end of what I had stored in the fridge, it became slightly crystallized, but dissolved without issue in my hot drink. Thank you for the recipe! I love it!
That’s fantastic, Lydia! Yes, mine crystallizes too a little when there are only a few servings left in the jar. Merry Christmas and thanks for the kind words. 🙂
Peppermint mocha from Starbucks is my favorite and I recently moved, my closest Starbucks is 25 min away. So I made this and is AMAZING!!
Hi Amelia! I am over the moon to hear that you love this syrup. Yay! Enjoy it and thanks for the sweet message. 🙂
Came out great! I’m happy to be able to make my own at home and not have to spend at dunkin donuts! Thanks for the great recipe.
I’m with you! Homemade is so much better and cheaper. 😉 Thanks for your sharing your recipe experience, Laura. Enjoy that coffee!
Just made a quadruple batch to have on hand for a couple weeks. Super easy and delicious. Didn’t change the recipe at all
Fantastic idea! I am so glad you enjoy the recipe too. Have a lovely holiday season!