Move over Starbucks, there's a new peppermint mocha in town.



*Use Vanilla Bean Sugar plus ¼ tsp. peppermint extract in place of Peppermint Vanilla Bean Sugar. Add extract as syrup cools.


Whisk sugar and water together in a small saucepan. Add cocoa powder and bring mixture to a boil, stirring until sugar is dissolved. Remove from heat, add extract and let cool to room temperature. Pour the cooled syrup into a mason jar. Top with half and half then seal jar. Shake to mix well. Store in refrigerator and use by expiration date on half and half container. Shake before each use.

Serving Suggestions

Use to sweeten coffee or tea. Makes a great holiday hostess gift.


2 cups

Thanks To

Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Vanilla Bean Sugar, Peppermint (Salt-Free) 4 oz bag $7.90
Cocoa Powder, Dutch 1 oz bag $2.05



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