Lightened-Up Peppermint Mocha: Easy Homemade Syrup Recipe
A lightened-up peppermint mocha made with a homemade syrup sweetened with maple syrup instead of refined sugar. This cozy drink comes together in under 15 minutes and is perfect for holiday mornings or a midday pick-me-up.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- ½ cup maple syrup (pure, Grade A dark amber preferred)
- 2 tablespoons unsweetened cocoa powder (Ghirardelli or Hershey’s Special Dark recommended)
- ½ teaspoon peppermint extract (pure, not imitation)
- 1 teaspoon vanilla extract
- ¼ cup water
- 1 cup strong brewed coffee or espresso (hot)
- ½ cup milk of choice (oat, almond, or whole milk)
- 2 to 3 tablespoons homemade peppermint syrup
- Optional toppings: unsweetened whipped cream, crushed peppermint candies (sugar-free), cocoa powder
Instructions
- Make the peppermint syrup: In a small saucepan, combine ½ cup maple syrup, 2 tablespoons unsweetened cocoa powder, and ¼ cup water. Whisk until cocoa powder is fully dissolved. Place over medium heat and bring to a gentle simmer, stirring occasionally, about 2 to 3 minutes.
- Add the extracts: Remove from heat. Stir in 1 teaspoon vanilla extract and ½ teaspoon peppermint extract. Taste and adjust peppermint if desired (add up to ¼ teaspoon more).
- Cool and store: Let syrup cool for about 5 minutes, then transfer to a small jar or airtight container. Use immediately or refrigerate for up to two weeks.
- Brew your coffee: While syrup cools, brew 1 cup of strong coffee or a double shot of espresso.
- Heat your milk: Warm ½ cup milk in a small saucepan or microwave until hot but not boiling (about 150°F). Froth if desired.
- Assemble your mocha: Pour hot coffee into a mug. Add 2 to 3 tablespoons of peppermint syrup and stir. Pour in frothed milk, holding back foam with a spoon, then spoon foam on top.
- Add toppings: Optionally top with unsweetened whipped cream, crushed peppermint candies, or a dusting of cocoa powder.
Notes
Don’t boil the syrup; keep at a gentle simmer to prevent crystallization. Use pure peppermint extract for best flavor. The syrup thickens as it cools; stir before each use. For a dairy-free version, use oat milk for best froth. The syrup can be stored in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 mocha (12 ounces)
- Calories: 180
- Sugar: 24
- Sodium: 50
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: peppermint mocha, homemade syrup, lightened up, maple syrup, holiday coffee, easy recipe