Peppermint and chocolate are an incredible combination that kind of reminds me of the holidays. There’s something unique about the minty combo. The best way to enjoy these rich compatible flavors? With a chocolate peppermint coffee syrup, of course.
Add a splash of this syrup to any cup of coffee or coffee specialty and make it taste like Christmas morning. Here’s all you need to know about this fast and easy syrup.
To make chocolate peppermint syrup from scratch, you need peppermint extract, which you can get in a bakery store, dark chocolate, chopped into chunks, cocoa powder, sugar, water and vanilla extract.
You can also use milk chocolate and even white chocolate for exciting results! Using fresh peppermint is not recommended, though, since it loses most of its aroma at high heat. Use peppermint extract instead.
To make this lovely coffee syrup, bring the water to a boil and dissolve the sugar and cocoa powder. This is already a lovely syrup, but when you melt authentic chocolate in it, it becomes something else — something remarkable!
Add the peppermint and vanilla extracts last to prevent them from losing their properties and store the syrup in a bottle in the fridge for up to two weeks.
As you see, we’re not using dairy, and that’s because we want the syrup to have a longer shelf life. Besides, you can always add some fresh milk or cream to your coffee.
Add an ounce of your homemade chocolate peppermint coffee syrup to any creamy coffee specialty for a drink that tastes like Christmas, literally. Add it to mochas, cappuccinos, macchiato, flat whites or lattes; it’s terrific!
You can also use this syrup for iced coffee and blended coffee, like Frappuccinos. The syrup is exceptionally compatible with dairy-based drinks, so add a splash of milk in there for best results. Now, let’s make a bottle of homemade chocolate peppermint coffee syrup. This will be your new favorite sweetener!
In a saucepan, add the water, cocoa powder and sugar and boil over a medium flame. Stir occasionally.
Remove from heat and add the chocolate. Stir until dissolved. Add the vanilla and peppermint extract.
Pour into a jar or bottle, let the chocolate coffee syrup cool down to room temperature before refrigerating for up to two weeks.