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Scratch Peppermint Mocha
Rachel Kim

Scratch Peppermint Mocha

Peppermint syrup is the sixth scratch syrup and needs restraint: a small amount of extract flavors a full cup of syrup. Cocoa is whisked directly into the hot drink so the mint stays bright rather than candy-like. Use the syrup in hot cocoa too, but label the jar because it looks like plain simple syrup.
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Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 tsp peppermint extract
  • 1/3 cup unsweetened cocoa powder
  • 16 shots espresso or 2 2/3 cups strong coffee
  • 6 cups milk
  • Whipped cream optional
  • 2 tbsp finely crushed peppermint candy optional

Method
 

  1. Simmer sugar and water for 4 minutes, remove from heat and stir in peppermint extract.
  2. Cool and refrigerate the peppermint syrup in a labeled covered jar.
  3. For each drink, whisk 2 teaspoons cocoa and 2 tablespoons syrup into 2 espresso shots.
  4. Heat and lightly froth 3/4 cup milk, then pour it into the mug.
  5. Add whipped cream and a small pinch of crushed candy if desired.