Peppermint Cocoa Simple Syrup

Description

This festive holiday syrup blends rich cacao with fresh peppermint for a naturally flavored chocolate mint syrup without artificial extracts or dyes.

Ingredients

• 1 Cup of Filtered Water
• 1 Cup of Organic Cane Sugar
• 2 Tabespoons of Raw Cacao Powder
• 1 Handful of Fresh Mint Leaves
• 1 Teaspoon of Vanilla Extract

Equipment

• Mason Jar
• Fine Mesh Stainless Steel Strainer
• Liquid Measuring Cup
• Dry Measuring Cups
• Saucepan
• Whisk or Spoon

Instructions

• Combine water and sugar in a saucepan and bring to boil.
• Once the sugar has fully dissolved, add the mint leaves and simmer on low for 10-12 minutes.
• Remove from heat, strain out the mint leaves and whisk in the cacao powder until smooth.
• Allow the syrup to cool completely.
• Stir in the vanilla once the mixture is no longer hot.
• Strain thoroughly and pour into a glass jar.

Notes

• Add cacao after removing from heat to prevent bitterness and clumping.
• Infuse peppermint during the simmer for the cleanest, brightest flavor.
• Stir in vanilla only after cooling to preserve its aroma.
• Strain slowly and fully for a silky, grit-free syrup.

Phase: Best suited for follicular phase  because peppermint supports digestion and light energy. Season: Winter, Best for winter when chocolate flavors feel festive and grounding. Shelf Life: Keep Refrigerated up to 10 days in a sealed glass container.