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

Ingredients

• 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)

Directions

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.

Notes

• 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