Chocolate Peppermint Syrup
on Dec 06, 2024
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Indulge in the perfect winter flavor combo! Our rich Chocolate Peppermint Syrup is perfect for coffee, hot cocoa, and more.
Table of Contents
What Makes This Recipe Great
We all know it’s officially the holiday season when Starbucks comes out with their seasonal red cups and every coffee shop is advertising peppermint mochas and eggnog galore. I love the twinkle lights everywhere and the general coziness that comes with the holiday season. Hot coco intake increases, Christmas cookies are made more frequently and of course I need something fun to add to my coffee. This Chocolate Peppermint Syrup seamed like a no-brainer to have in the fridge for both my morning coffee, chocolate milk Fridays and afternoon iced coffee pick me up. This recipe is incredibly easy to whip together and can be stored in your fridge for up to a month.
Ingredient List
- Cocoa Powder– you can use cacao powder but it will not be as sweet
- Unsweetened Almond Milk– feel free to use your favorite milk
- Coconut Sugar
- Salt– salt is essential for the taste
- Vanilla Extract
- Peppermint Extract
Step By Step
- Combine cacao powder, almond milk, coconut sugar and salt in a medium saucepan and place over high heat.
- Whisk to combine while cooking and bring to a boil.
- When it comes to a boil it will rise, if it looks like it is going to boil over, take it off the heat quickly to stir and come back down, then return to the heat. Boil for about 3 minutes (starting the timer when bubbles start) until the coconut sugar has dissolved.
- Let cool slightly then add vanilla and peppermint extract.
- Transfer to a squeeze bottle and store in the fridge.
Pro Tip
- Use this Chocolate Peppermint Syrup on ice cream, chocolate milk, coffee, homemade latte, or even a fun yogurt topping.
Frequently Asked Question
Can I use a different sugar?
- Yes, what sugar should work great if you are interested in using a sugar other than coconut sugar. You could also try brown sugar but you may need to boil for a bit longer to get it to dissolve.
Coffee Should Never Be Alone
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Chocolate Peppermint Syrup
Ingredients
- ½ cup cacao powder
- 1 cup unsweetened almond milk*
- 2 cups coconut sugar*
- Pinch of salt
- ½ tsp vanilla extract
- 1 tsp peppermint extract
Instructions
- Combine cacao powder, almond milk, coconut sugar and salt in a medium saucepan and place over high heat.
- Whisk to combine while cooking and bring to a boil.
- When it comes to a boil it will rise, if it looks like it is going to boil over, take it off the heat quickly to stir and come back down, then return to the heat. Boil for about 3 minutes (starting the timer when bubbles start) until the coconut sugar has dissolved.
- Let cool slightly then add vanilla and peppermint extract.
- Transfer to a squeeze bottle and store in the fridge.
Notes
- *Any milk you like works
- *Granulated sugar also works
