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This peppermint mocha syrup is rich, chocolatey, and infused with a refreshing minty kick, making it a perfect addition to coffee, lattes, and hot cocoa. Use it to create festive peppermint mochas or drizzle it into your favorite holiday drinks for a cozy, dairy-free treat.

A jar filled with peppermint mocha simple syrup on an upside down white bowl.
peppermint mocha syrup

Emily’s Recipe Notes:

  • Flavor: Chocolatey and minty!
  • Texture: Thick, rich and sticky- great for drizzling on the side of a coffee glass.
  • Difficulty: Super easy.
  • Time: About 15-20 minutes. It can be used right away but needs to cool to thicken completely.

Why I Love This Syrup: Candy canes and peppermint are some of my favorite holiday flavors—they bring such a cozy, festive feel to any drink. I’m always up for creating fun seasonal coffee recipes, and after last year’s Gingerbread Syrup, I knew it was time to have a classic peppermint mocha syrup on hand to add to all my winter drinks.

Ingredients:

ingredients like sugar, cocoa powder, water and candy canes on a round marble tray.
what you’ll need

Ingredient Notes & Substitutions

  • Sugar: I used regular granulated cane sugar for it’s neutral taste. You can also use light brown sugar. It will add a rich, caramel undertone that would compliment the chocolate.
  • Candy Canes: I used crushed vegan candy canes for the peppermint flavor. They’re easy to find around the holidays which is a plus! If you don’t have candy canes, you can add about 1/4-1/2 tsp of peppermint extract after the syrup has simmered. 
  • Dutch Process Cocoa Powder: I used this version of cocoa powder to add a rich, deep chocolatey flavor to the chocolate syrup. You can use regular (also called natural) cocoa powder instead. 

Helpful Equipment

Here are a few tools that will make creating this recipe extra easy:

  • Small Pot or Small Saucepan: For simmering the coffee syrup
  • Glass Jar or Mason Jar: For storing the simple syrup recipe

Step-by-Step Instructions

*Ingredient Quantities are in the Recipe Card Below!*

STEP 1: Add the sugar, water, and cocoa powder to a small pot over medium-low heat. Whisk to combine.

STEP 2: Whisk in the crushed candy canes. Stir constantly until the candy canes are fully dissolved.

STEP 3: Bring the mixture to a simmer or a very low boil. Once simmering, cook the syrup for 5-8 minutes, stirring frequently until slightly thickened. After it simmers, add the vanilla extract if using. 

STEP 4: You can transfer to a glass measuring cup to cool (this makes pouring into a glass jar easier). Let the syrup cool at room temperature; it will thicken significantly as it cools. There you have it… your own homemade peppermint syrup made with simple ingredients! 

Storage

For the best texture and quality, store the cooled syrup in an airtight container in the fridge. It will remain fresh for up to 1-2 weeks.

  • TIP: Allow the syrup to cool completely at room temperature before transferring it in the refrigerator. This will help prevent it from crystallizing.

Keep in mind: as the syrup cools it becomes thicker!

If stored properly, the syrup can last a pretty long time in the fridge. For the best results:

  • Clean and sterilize the jar before filling
  • Tightly close the lid after each use
transferring the peppermint mocha syrup to a jar.
transferring to jar

Serving

This peppermint mocha syrup is a holiday season staple and so versatile! It’s a great way to bring festive flavors into your favorite hot drinks, and it even works as a topping for breakfast treats or desserts.

Here are some of my favorite ways to use it:

  • Morning Coffee: If you’re a coffee lover, you can start your day by adding a spoonful of this syrup to a mug of hot coffee, along with a splash of almond milk, oat milk, or vegan heavy cream
  • Holiday Hot Chocolate: For a cozy holiday twist, mix this syrup into hot chocolate. It’s such a delicious way to add chocolatey, minty flavor in a hot drink—this is also delicious with whipped cream or vegan marshmallows on top!
  • Festive Lattes: Skip the coffee shop and make a homemade peppermint mocha latte. Just add the syrup to your espresso and steamed almond or oat milk and you have a drink that tastes just like your favorite Starbucks peppermint mocha latte! This syrup is great in both hot and cold drinks. 
  • Dessert Topping: This syrup also acts as a great chocolate sauce for desserts and breakfast treats. Drizzle it over pancakes, waffles, or ice cream for a fun holiday-inspired dessert with seasonal flavors! You could also brush it onto cake layers as a simple syrup. 
peppermint mocha syrup for coffee.
the syrup next to an iced peppermint mocha!

Helpful Tips for the Best Syrup

  1. How to make the peppermint mocha syrup thicker or thinner: If you prefer a thicker consistency, increase the simmering time by 2-3 minutes. Keep a close watch to make sure it doesn’t get too thick. You can also double the amount of sugar for a super thick syrup. If the syrup is too thick, thin it out with 1-2 tbsp of water.
  2. Let the syrup cool at room temperature: This helps prevent sugar crystals from forming, which can create a grainy texture.

Did You Make This Peppermint Mocha Syrup?

I’d love to know! Leave a star rating and comment below!

Homemade Peppermint Mocha Syrup for Coffee

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By Emily
This easy homemade peppermint mocha syrup is chocolatey, thick and minty. Add it to coffee, lattes, mochas or hot chocolate for a holiday twist.
16 servings
Prep Time 5 minutes
Cook Time 8 minutes
Servings 16 servings
16 servings

Ingredients

  • ½ cup granulated cane sugar
  • ½ cup water
  • 2 tbsp Dutch processed cocoa powder
  • 2 candy canes, crushed- about 2 tbsp

Optional:

  • ¼ tsp vanilla bean paste or ½ tsp vanilla extract

Instructions

  • Add the granulated cane sugar, water, and cocoa powder to a small pot over medium-low heat.
    ½ cup granulated cane sugar, ½ cup water, 2 tbsp Dutch processed cocoa powder
  • Whisk well to dissolve the cocoa, then add the crushed candy canes. Stir constantly until the candy canes are fully dissolved (they tend to stick to the bottom, so keep stirring to prevent sticking).
    2 candy canes
  • Bring the mixture to a simmer. Once it reaches a simmer, cook for 5-8 minutes, stirring frequently, until the syrup has reduced to about 2/3 to 3/4 of its original volume. The syrup will still be thin while hot, but it will thicken significantly as it cools to room temperature.
  • Remove from heat, then stir in the vanilla bean paste or extract if using.
    ¼ tsp vanilla bean paste or ½ tsp vanilla extract
  • Let the syrup cool at room temperature.
  • Once completely cool, transfer to a sterilized, airtight container and store in the fridge for 1-2 weeks. This makes about 3/4 of a cup of syrup.

Nutrition

Serving: 1tbspCalories: 50kcal

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauces
Cuisine American

© Thank You Berry Much. Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated, copying or pasting full recipes to any social media is strictly prohibited.

A jar filled with peppermint mocha simple syrup on an upside down white bowl.

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a Pinterest pin for the peppermint mocha coffee syrup.
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