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Perfect Homemade Peppermint Mocha Syrup for Easy Coffee

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This quick homemade peppermint mocha syrup for coffee comes together in about ten minutes and uses simple ingredients. It’s perfect for busy mornings, turning a rushed Tuesday into something special without any extra stress.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 cup (240ml) water
  • 1 teaspoon (5ml) pure peppermint extract
  • ½ teaspoon (2.5ml) vanilla extract
  • a pinch of salt

Instructions

  1. In a small saucepan, whisk together the granulated sugar, cocoa powder, and salt until no lumps remain.
  2. Pour in the water and whisk until smooth and uniform in color.
  3. Place the saucepan over medium heat and bring to a gentle simmer (small bubbles around the edges), about 3-4 minutes, stirring occasionally.
  4. Reduce heat to low and simmer gently for exactly 5 minutes, stirring every minute, until the syrup thickens slightly and becomes glossy.
  5. Remove from heat and let cool for about 2 minutes.
  6. Stir in the peppermint extract and vanilla extract. Taste and adjust if desired.
  7. Let the syrup cool completely in the saucepan (about 20-30 minutes), then pour into a glass jar or bottle. Seal tightly and store in the refrigerator.

Notes

For a sugar-free version, substitute granulated sugar with monk fruit sweetener or allulose. The syrup will be slightly thinner. For a dairy-free creamy version, stir in ¼ cup full-fat coconut milk after removing from heat. The syrup keeps in the refrigerator for up to 3 weeks. If it thickens too much, microwave for 10-15 seconds or place the jar in warm water. The flavors deepen after a day or two.

Nutrition

Keywords: peppermint mocha syrup, homemade coffee syrup, holiday coffee, peppermint mocha, easy syrup recipe

Find it online: https://ovenmila.com/perfect-homemade-peppermint-mocha-syrup-for-easy-coffee/