Peppermint Mocha Coffee Syrup #BrunchWeek
Recipe type: beverage
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint
Jazz up your morning coffee with this delicious Peppermint Mocha Coffee Syrup!
  • 1 c. sugar ( I used Dixie Crystals)
  • ¾ c. water
  • ½ c. cocoa powder
  • 1 t. LorAnn coffee Bakery Emulsion
  • 1 t. LorAnn peppermint Bakery Emulsion
  1. Combine the sugar, water, and cocoa powder in a medium saucepan over medium high heat.
  2. Stir frequently until the mixture comes to a boil. Boil for 5 minutes then reduce heat to a simmer.
  3. Add in the bakery emulsions and simmer for 10 minutes or until the mixture has thickened.
  4. Remove from heat and cool completely.
  5. Pour in to 2 half pint mason jars and store in the refrigerator.
  6. When ready to use pour 1 tablespoon of the coffee syrup into 1 cup of coffee.
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at