Dairy Free Peppermint Mocha Syrup
Servings 2 cups
Equipment
- 1 medium saucepan
- 1 clean jar for storage
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup cocoa powder
- 3/4 cup water
- 1 teaspoon peppermint extract
Instructions
- In a medium size sauce pan over medium heat, combine water, sugar, and cocoa powder.
- Stir ingredients together. Allow to come to a boil. Once the sugar feels completely dissolved (about a minute or two of boiling) remove from heat.
- Stir in peppermint extract. Pour mixture into clean jar and allow to cool.
- Store in refrigerator up to 3 weeks. Stir into coffee, hot chocolate, or pour over ice cream!
Notes
If using peppermint oil instead of extract, only use 1-2 drops.