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Homemade Peppermint Mocha Syrup For Cozy Winter Drinks

This Vegan and Dairy-free Homemade Peppermint Mocha Syrup is perfect for adding festive flavors to your winter drinks.
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Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings: 10 tablespoons
Course: Desserts
Cuisine: Holiday, Vegan
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup
  • 1 cup Granulated Cane Sugar Substitution: Use coconut sugar for a more caramel-like flavor.
  • 1 cup Water No substitutions needed.
  • ¼ cup Dutch Processed Cocoa Powder Substitution: Regular cocoa powder can be used.
  • 2 tablespoons Candy Canes, crushed Substitution: 1/2 tsp of pure peppermint extract can be used.
  • ½ teaspoon Vanilla Extract Substitution: None necessary, may omit if desired.

Equipment

  • Small pot
  • whisk
  • Airtight Container

Method
 

Step‑by‑Step Instructions
  1. In a small pot, mix together 1 cup of granulated cane sugar, 1 cup of water, and ¼ cup of Dutch processed cocoa powder. Set the pot over medium-low heat, whisking gently until the sugar dissolves, about 2-3 minutes.
  2. Stir in 2 tablespoons of crushed candy canes, continuing to stir to ensure they fully dissolve into the syrup, taking about 1-2 minutes.
  3. Increase the heat slightly to bring the mixture to a gentle simmer, cooking for 5 to 8 minutes while stirring frequently.
  4. Remove the pot from the heat and stir in ½ teaspoon of vanilla extract or ¼ teaspoon of vanilla bean paste.
  5. Allow the syrup to cool at room temperature for about 10 minutes before transferring into a sterilized airtight container.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 13g

Notes

Store in the fridge for up to 1-2 weeks, or freeze in ice cube trays for up to 3 months.

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