Peppermint Mocha Syrup

Mix: In a small saucepan over medium heat, whisk together the water, sugar, and cocoa powder until no cocoa streaks remain. While stirring continuously, bring to a boil.
Simmer: Once boiling, reduce the heat to medium-low and simmer for 5 minutes. Remove from heat and add in the peppermint and vanilla extracts to taste, starting with 1/2 tsp of each.
Store: Pour the syrup into a glass storage container. Cool completely at room temperature before covering the syrup and placing it in the fridge. Store in the fridge for up to two weeks.

This month’s coffee syrup is peppermint mocha! My boyfriend and I love anything mint chocolate and have been getting iced peppermint mochas all month. So naturally, I decided to make my own syrup to have on hand. I’ve tested this syrup in matcha, iced lattes, and hot coffee and it works amazingly in all three options. My favorite, though, has to be the peppermint mocha matcha. It tastes just like a thin mint.

For the base of this recipe I used the same as my Red Velvet Mocha Syrup, and swapped out the red velvet extract for peppermint. You can adjust the amount of peppermint extract and vanilla. To be safe, start with 1/2 tsp of each and add more if you desire.