Peppermint Mocha Syrup

Name: Peppermint Mocha Syrup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: About 1 1/3 cups
Cuisine: American
Ingredients: 1 cup water; 1 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/2 tsp instant espresso powder; 1/2 tsp peppermint extract; Optional: 1/2 tsp vanilla extract; pinch fine salt

Chocolatey, minty café magic for lattes, hot cocoa, and holiday milkshakes. It stirs in silky-smooth, with a hint of espresso to deepen the cocoa.

Peppermint mocha syrup with candy canes and cocoa

Hands-on: 5 min Simmer: 5 min Yield: ~1⅓ cups Diet: Vegetarian • Gluten-Free Allergens: None common

Ingredients

1 cup water
1 cup granulated sugar
¼ cup unsweetened cocoa powder
½ tsp instant espresso powder (or instant coffee)
½ tsp peppermint extract
Optional: ½ tsp vanilla extract • tiny pinch salt to round sweetness

Lump-free cocoa tip: Whisk cocoa with the sugar first, then add water. Or shake cocoa + water in a jar before heating.

Step-by-Step

Whisk & dissolve. In a small saucepan, whisk water, sugar, cocoa, and espresso powder until smooth.
Simmer. Bring to a gentle simmer and cook 5 minutes, stirring; it will thicken slightly.
Finish. Remove from heat. Stir in peppermint extract (and vanilla/salt if using). Cool and bottle.

Strength control: Peppermint varies by brand—start with ¼ tsp, taste, and add a few drops more up to ½ tsp.

How to Use Peppermint Mocha Syrup

Peppermint Mocha Latte: 1–2 Tbsp syrup + espresso + steamed milk; top with whipped cream & crushed candy cane.
Hot Cocoa Upgrade: Stir 1 Tbsp into your favorite hot chocolate.
Iced Coffee: 1–1½ Tbsp in cold brew with a splash of half-and-half.
Milkshake: Blend 2–3 Tbsp with vanilla or chocolate ice cream + milk.
Dessert drizzle: Spoon over brownies, ice cream sundaes, or chocolate cake.
Mocktail: Shake 1 oz syrup + 4 oz milk + ice; strain over fresh ice and dust with cocoa.

Variations & Pro Tips

White Peppermint Mocha: Swap cocoa for ¼ cup white sugar (total 1¼ cups sugar) and add ½ tsp vanilla.
Extra-dark: Use Dutch-process cocoa and increase espresso powder to 1 tsp.
Thin vs. thick: For a thicker dessert sauce, simmer 3–4 minutes longer; for a pumpable coffee syrup, keep it on the thinner side.

Yield~1⅓ cups (about 21 Tbsp)

Total Time~15 minutes including cooling

StorageRefrigerate airtight up to 2 weeks. Shake before using. Freeze in silicone cubes for longer storage.

GiftingFill 4–8 oz bottles; label “1–2 Tbsp per 8–12 oz drink.”