Starbucks-Style Peppermint Mocha Syrup

This peppermint mocha syrup tastes just like the holidays in a bottle — cool, minty, and perfectly chocolatey. It turns any regular coffee into a cozy café-style drink that feels festive and indulgent. I love using it in hot cocoa, iced coffee, and even drizzling it over vegan whipped cream. One sip and you’ll feel that holiday magic come to life.

Ingredients

1 cup Water

1 cup Sugar

1/3 cup Cocoa Powder

1/2 tsp Peppermint Extract

1/2 tsp Vanilla Extract

There’s something about the mix of peppermint and chocolate that just makes me smile every single time. It reminds me of sipping hot mochas during the holidays, with the smell of cookies baking in the background.

This peppermint mocha syrup captures that same feeling — smooth, minty, and rich without being too sweet. It’s made for holiday coffee creations, but I use it year-round in lattes, frappes, and even desserts. Plus, it’s vegan and easy to make in big batches for gifting or meal prep.

Instructions

In a small saucepan, whisk water, sugar, and cocoa powder over medium heat.

Simmer until the sugar is completely dissolved. Continue to simmer for about

4-5 minutes until syrup slightly thickens.

Remove from heat and stir in peppermint and vanilla extracts.

Cool, then store in a jar in the fridge for up to 2 weeks.

To use: Add 2–3 tablespoons to a hot or iced coffee, then top with frothed milk or whipped cream and crushed candy cane for the real holiday feel.