Midnight mint syrup

Midnight mint syrup

Dark chocolate and mint syrup for ice cream, coffee, and more.


  • 6 tablespoons dutched cocoa powder
  • 0.5 cup water
  • 0.75 cup sugar
  • 1.5 teaspoons vanilla extract
  • 4 to 6 drops peppermint oil (to taste)


  1. Combine the cocoa powder, water, and sugar in a saucepan over medium heat. Mix with a whisk until smooth.
  2. Stir with whisk until it boils. Allow it to boil gently for 1-2 minutes.
  3. Remove from heat. Stir in vanilla and peppermint oil.


  • I use a specific jar for this because the mint will sometimes absorb a bit into the lid, making it hard to use in other things without tasting the mint.
  • Syrup will be thin initially and thicken as it cools!
  • Makes about 1 cup