This chocolate syrup is rich, glossy, and just a little unexpected — the kind that makes you take a second bite and think… is that peppermint?
When added to chocolate syrup, Peppermint Patina extract doesn’t compete with the chocolate — it rounds it out, softens the edges, and leaves a gentle peppermint finish that feels intentional and grown‑up.
This syrup is perfect for ice cream, hot chocolate, coffee drinks, dessert drizzles, or anywhere you want chocolate with a quiet twist.
Ingredients
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1 ½ cups water
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1 ½ cups vanilla sugar (white sugar works too)
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1 cup cocoa powder
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1 dash salt
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1 Tbsp Peppermint Patina extract
Instructions
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Combine all ingredients except the Peppermint Patina extract in a medium saucepan.
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Bring to a gentle simmer over medium‑low heat, stirring occasionally.
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Let simmer for 3 minutes.
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Remove from heat and let rest for 1-2 minutes.
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Stir in the Peppermint Patina extract.
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Transfer to a jar or bottle and let cool completely.
The syrup will thicken as it cools and even more once chilled in the refrigerator.
Storage & Shelf Life
Store in a sealed container in the refrigerator for up to 2-3 weeks.
It’s so easy to make — you’ll never go back to store‑bought.
How to Use It
This syrup shines in simple places:
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Swirled over ice cream
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Stirred into hot milk or hot chocolate
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Added to coffee or mochas
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Drizzled over whipped cream or desserts
Chocolate, rounded with a subtle peppermint finish.
