It’s common knowledge that with the changing of seasons, the flavors in the coffee shops also change… what might not be quite so well known is that sugar free peppermint mocha syrup is incredibly easy and fast to make at home, where you can enjoy it long after the season passes.
Not only is it fast and easy, it only takes five ingredients… and one of them is water!
When all of the peppermint mocha syrups I found online seemed to contain dairy or be a heavier option, I knew it was time to make my own.
Equipment Needed for the Syrup
Boiling water is a must for this recipe, so you’ll need a kettle, a microwave, or a pot on the stovetop. See, you’ve got options! (I went with an electric kettle.)
If using an immersion blender (the easiest option with the least clean up, at least in my opinion) you will need a large mug, a large mason jar, or a medium bowl. If you don’t have an immersion blender, you can also use a regular blender, but in a pinch a whisk would *probably* work (I don’t recommend this method due to clumping risk).
Peppermint Mocha Syrup Ingredients
Although there are no special ingredients in this recipe, you want to be careful and get the sweetener variety with no sugar added.
There is also an optional (but highly recommended) ingredient: xanthan gum. This ingredient helps keep the peppermint mocha syrup blended and stop it from separating in the refrigerator.
This is probably one of the quickest, easiest recipes on All Behind A Smile so far… with the exception of maybe a different coffee syrup, sugar free gingerbread coffee syrup (also a THM FP).
Peppermint Mocha Syrup
Equipment
- immersion blender (a regular blender would also work)
- Electric kettle (a stove top kettle, pot of water heated on the stove, or microwave would also do the trick)
Ingredients
- 1 c boiling water
- 1/8 tsp xanthan gum highly recommended but not required
- 1 tsp cocoa powder unsweetened
- 2 tbsp Truvia spoonable jar variety
- 1/4 tsp peppermint extract
Instructions
- Heat the water to boiling, then pour into a deep mug, large mason jar, or medium bowl if using an immersion blender [otherwise pour into a regular blender (VERY carefully and be sure to vent it)]
- Add remaining ingredients, and carefully blend (again, be sure to vent if using a regular blender but also be careful of splashing with the immersion type.. you want a large, deep mug or jar)
- Enjoy immediately in coffee or hot chocolate or refrigerate for later use.
Notes
Did you make this recipe? What did you think? Let me know in the comments below!
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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