Easy Homemade Peppermint Mocha Syrup Recipe
This rich, smooth peppermint mocha syrup is ridiculously easy to make in under 15 minutes with simple pantry ingredients. Perfect for coffee, hot chocolate, milkshakes, or drizzling over desserts, it’s a crowd-pleaser that even peppermint skeptics will love.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 servings (2 tablespoons per serving) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder (Dutch-processed recommended)
- 1 cup (240ml) water
- 1 teaspoon (5ml) peppermint extract (pure, not imitation)
- ⅛ teaspoon (0.5g) salt (fine sea salt or table salt)
- ½ teaspoon (2.5ml) vanilla extract (optional)
Instructions
- In a medium saucepan, whisk together the granulated sugar, cocoa powder, and salt until no large lumps remain.
- Pour in the water and whisk vigorously until the mixture is smooth and the cocoa is dissolved, about 30 seconds.
- Place the saucepan over medium heat. Stir occasionally with the whisk. After 3-4 minutes, small bubbles will form around the edges, indicating it’s near a boil.
- Once the mixture reaches a gentle boil (steady simmer, not rolling boil), reduce heat to low and let it simmer for exactly 2 minutes, whisking constantly. The syrup will thicken slightly and become glossy.
- Remove the saucepan from heat and let it sit for 30 seconds to cool slightly. Stir in the peppermint extract and optional vanilla extract. Whisk well.
- Taste the syrup (careful, it’s hot) and adjust peppermint if desired, adding ¼ teaspoon at a time. Remember the flavor will mellow as it cools.
- For a silky smooth syrup, pour through a fine-mesh strainer into a heat-safe glass jar. Let cool completely at room temperature (30-45 minutes) before sealing.
- Once cooled, seal the jar and refrigerate. The syrup will thicken as it chills. Store for up to 3 weeks.
Notes
Use pure peppermint extract, not peppermint oil or imitation flavoring. The syrup tastes even better after sitting overnight in the fridge as flavors meld. For a sugar-free version, substitute granulated sugar with 1 cup of allulose or monk fruit sweetener. To scale up, double or triple the recipe using a larger pot; cooking time remains the same.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 18
- Sodium: 20
- Fat: 0.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 0.5
Keywords: peppermint mocha syrup, homemade coffee syrup, Christmas coffee bar, peppermint syrup recipe, easy syrup, holiday drink