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Homemade Peppermint Mocha Syrup for Coffee Recipe

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4.1 from 11 reviews

  • Author: Leila
  • Total Time: 13 minutes
  • Yield: About 3/4 cup syrup (16 servings, ~1 tablespoon each)

Description

This Homemade Peppermint Mocha Syrup is a delightful, easy-to-make addition to your coffee, combining rich cocoa, sweet cane sugar, and refreshing peppermint from crushed candy canes. Perfect for adding a festive twist to your favorite hot or iced beverages, this syrup is simmered to perfection and flavored with vanilla for a smooth, balanced taste.

Ingredients

Syrup Ingredients

  • ½ cup granulated cane sugar
  • ½ cup water
  • 2 tbsp Dutch processed cocoa powder
  • 2 candy canes, crushed (about 2 tbsp)
  • ¼ tsp vanilla bean paste or ½ tsp vanilla extract

Instructions

  1. Combine Ingredients: Add the granulated cane sugar, water, and Dutch processed cocoa powder to a small pot over medium-low heat.
  2. Dissolve Cocoa and Candy Canes: Whisk the mixture well to dissolve the cocoa powder, then add the crushed candy canes. Stir constantly to prevent the candy canes from sticking to the bottom and ensure they dissolve completely.
  3. Simmer and Reduce: Bring the mixture to a gentle simmer. Once simmering, cook for 5-8 minutes while stirring frequently until the syrup reduces to approximately 2/3 to 3/4 of its original volume. The syrup will be thin when hot but will thicken as it cools.
  4. Add Vanilla: Remove the pot from the heat and stir in the vanilla bean paste or vanilla extract, if using, to enhance the flavor.
  5. Cool the Syrup: Allow the syrup to cool to room temperature before transferring it to a container.
  6. Store: Once completely cooled, pour the syrup into a sterilized, airtight container and refrigerate. The syrup can be stored in the fridge for 1 to 2 weeks.

Notes

  • The syrup thickens as it cools, so don’t worry if it seems thin when hot.
  • Be sure to stir constantly during simmering to prevent burning or sticking.
  • You can adjust the amount of candy canes for a more or less intense peppermint flavor.
  • Use Dutch processed cocoa for a richer chocolate flavor and smoother texture.
  • Store the syrup in the refrigerator and use within two weeks for best freshness.
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Beverage Syrup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbyleila.com/homemade-peppermint-mocha-syrup-for-coffee-recipe/