Brrr.. the cool weather is here and in perfect time for Christmas next week. So here's a homemade peppermint mocha syrup recipe to add to your fun.
I think holding a cozy mug in your hands, is almost as good as a warm hug. Not exactly the same but close. :P Throw on some logs or turn that gas key to add a crackling fire to your hot mocha experience- and voila! MAGIC is in the air! It’s the simple pleasures that make my day. What are your favorite simple pleasures?
Homemade Peppermint Mocha Syrup Ingredients:
- 1 cup (240 ml) water
- 1 cup (200 g) raw granulated sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/4 teaspoon peppermint extract (or Young Living Peppermint)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Mix the Dry Ingredients:
- In a small saucepan, whisk together the sugar, cocoa powder, and salt until well combined.
- Add Water:
- Gradually pour in the water while whisking to ensure there are no lumps.
- Heat the Mixture:
- Place the saucepan over medium heat. Stir continuously and bring the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, or until the sugar is completely dissolved and the syrup thickens slightly.
- Add Extracts:
- Remove the saucepan from heat and stir in the peppermint and vanilla extracts. If you opt for the YL Peppermint oil, dip a toothpick into the bottle and swirl into mixture. One toothpick swirl will be strong. Essential oil is more concentrated than extracts.)
- Cool and Store:
- Let the syrup cool to room temperature before transferring it to a clean jar or bottle with a tight-fitting lid.
- Refrigerate:
- Store the syrup in the refrigerator for up to 2 weeks. Shake or stir before each use.
How to Use:
- Add 1-2 tablespoons of the syrup to your coffee or hot chocolate for a peppermint mocha treat.
- Drizzle over ice cream or desserts for extra decadence.
Enjoy your cozy homemade peppermint mocha! ☕✨
