Peppermint Mocha Latte Syrup
Use this latte syrup recipe to make peppermint mocha lattes without a trip to Starbucks
Servings 12 servings
Calories 84kcal
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
Shake the can before you open it. Coconut milk separates on the shelf, and if you pour off the thin liquid first your ratios are wrong from the start.
Whisk the cocoa in before the pan heats up. Cocoa clumps the moment it hits hot liquid. Whisking it into the cold coconut milk first, or sifting it in, is the difference between smooth and grainy.
Keep it at a bare simmer. Coconut milk will split if it boils hard. Low heat, whisk every few minutes.
Add the peppermint extract off the heat so the flavor doesn't cook away. Use extract, not peppermint oil — oil is several times stronger and a teaspoon would ruin the batch.
It thickens as it cools, so pull it while it still pours easily. If the cold syrup is too thick, warm it gently with a splash of water or milk.
To serve: 2 tablespoons per 12-ounce latte, 3 for a venti-sized cup. Also excellent over ice cream or blended into a milkshake.
Storage: sealed jar in the refrigerator for up to 2 weeks. It separates as it sits — shake or stir before using.
Ingredient substitutions: 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: 2tbsp | Calories: 84kcal | Carbohydrates: 16g | Protein: 0.4g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 55mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Calcium: 14mg | Iron: 0.3mg
