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I don’t know about you but I can’t start my morning without a cup of coffee. I’m not big on plain coffee so I use flavored creamers to give my coffee some flavor. However, flavored creamers only add a subtle flavor and sometimes I want a big punch of flavor in my morning coffee. That’s where coffee syrups come in.
I know you can buy flavored coffee syrup at the store but they are pricey and have way too many ingredients in them. Plus, it’s so easy to make your own at home! I like whipping up a few different flavors and keeping them in my refrigerator for whenever I want a cup of coffee. It’s also a fun way to jazz up coffee when you are hosting a brunch!
Whenever I host a brunch with a lot of people I like putting out a mimosa bar and a coffee bar. Coffee bars are fun because people can customize their coffee any way they want. A good way to do this is to have a few types a flavored creamers, a few flavored coffee syrups, sugar, peppermint sticks, whipped cream, chocolate sauce, and caramel sauce. Then I like to have cinnamon and nutmeg to sprinkle on top.
Today I’m sharing the recipe for Peppermint Mocha Coffee Syrup. This is one of my favorite coffee syrups because it has such a distinct flavor and you don’t need to use a lot of it to get the flavor. I know some people think of peppermint mocha as a holiday flavor but it’s really delicious any time of year. The coffee syrup is made with LorAnn Peppermint Bakery Emulsions, sugar, and cocoa powder. I also used a bit of Coffee Bakery Emulsion but you can leave that out if you want.
The other great thing about this coffee syrup is that it keeps for 2-3 weeks in the refrigerator so there is plenty of time to use it. I actually have one jar in my refrigerator at home and one in my refrigerator at work. The Peppermint Mocha Coffee Syrup is just the pick me up I need to get me through the day sometimes! Pour it in your coffee along with a little milk then top it with whipped cream, a peppermint stick, and a drizzle of chocolate syrup for the ultimate brunch beverage.
- 1 c. sugar ( I used Dixie Crystals)
- 3/4 c. water
- 1/2 c. cocoa powder
- 1 teaspoon LorAnn coffee Bakery Emulsion
- 1 teaspoon LorAnn peppermint Bakery Emulsion
- Combine the sugar, water, and cocoa powder in a medium saucepan over medium high heat.
- Stir frequently until the mixture comes to a boil. Boil for 5 minutes then reduce heat to a simmer.
- Add in the bakery emulsions and simmer for 10 minutes or until the mixture has thickened.
- Remove from heat and cool completely.
- Pour in to 2 half pint mason jars and store in the refrigerator.
- When ready to use pour 1 tablespoon of the coffee syrup into 1 cup of coffee.
A Hezzi-D original recipe
More Brunch Recipes:
- Blackberry Ginger Mint Julep from The Crumby Kitchen
- Strawberry Bellini from Caroline’s Cooking
- Muffin Tin Frittatas from Sweet Beginnings
- Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
- Shaksuka from Karen’s Kitchen Stories
- Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
- Pineapple Upside Down Pancakes from For the Love of Food
- Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
- Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
- Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes