Cozy Peppermint Mocha Syrup: 5-Minute Coffee Bar Recipe
A rich, homemade peppermint mocha syrup made with sweetened condensed milk and dark chocolate. This quick 15-minute recipe creates a smooth, café-quality syrup that is perfect for enhancing coffee, hot chocolate, or oatmeal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Makes approx. 1 cup
- Category: Condiments & Syrups
- Cuisine: American
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup strong brewed coffee or espresso
- 2 tablespoons water
- 1/2 cup dark chocolate chips (semi-sweet or 60% cocoa)
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Additional water as needed for consistency
Instructions
- Brew 1/4 cup of strong coffee or dissolve 2 teaspoons of instant espresso powder in 1/4 cup hot water. Let it cool slightly.
- In a small saucepan over medium-low heat, whisk together the sweetened condensed milk, brewed coffee, and 2 tablespoons of water.
- Add the dark chocolate chips to the saucepan and stir constantly until the chocolate is fully melted and the mixture is smooth and glossy.
- Bring the mixture to a very gentle simmer and cook for 2 minutes, stirring frequently, until it thickens slightly to the consistency of thin honey.
- Remove the pan from the heat immediately.
- Stir in the peppermint extract and vanilla extract. Taste and adjust mint or sweetness if desired.
- Let the syrup cool in the pan for about 10 minutes, then pour into a clean glass bottle or jar for storage.
Notes
Store in an airtight glass jar in the refrigerator for 2-3 weeks. The syrup will thicken when cold; warm it in the microwave for 15-20 seconds before using. If the chocolate seizes, add a tablespoon of hot water or cream and whisk vigorously. For a dairy-free version, use coconut milk condensed. For a sugar-free version, use sugar-free condensed milk alternatives.
Nutrition
- Serving Size: 1-2 tablespoons
- Calories: 75
- Sugar: 11
- Sodium: 25
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
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