Peppermint Mocha Latte Syrup
Use this latte syrup recipe to make peppermint mocha lattes without a trip to Starbucks
Servings 24 servings
Calories 42kcal
Ingredients
- 1 can light coconut milk 13.5oz
- 3/4 cup light brown sugar packed
- 1/4 cup unsweetened cocoa powder
- 1 tsp peppermint extract
- 1/8 tsp salt
Instructions
- Add coconut milk, brown sugar and cocoa powder to a small sauce pan
- Whisk the ingredients together and bring to a boil - be careful not to let the mixture boil over the edge of the pan
- Once boiling, reduce to a simmer
- Simmer uncovered for 14 minutes, whisking occasionally
- Remove the pot from heat and allow to cool for a minute before whisking in the peppermint extract and salt
- Allow the syrup to cool completely then place in a glass jar and store in the refrigerator for up to 2 weeks
Notes
- You can use evaporated milk or sweetened condensed milk in place of the coconut milk. If you use sweetened condensed milk, it will make the syrup quite a bit sweeter, but that doesn't bother me.
- You can use coconut sugar or white granulated sugar in place of the brown sugar
Nutrition
Serving: 1g | Calories: 42kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.04g | Sodium: 28mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 7g | Calcium: 7mg | Iron: 0.2mg