Peppermint Syrup and Chocolate Mint Syrup

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Recently, there was a bundle of mint in our produce box. Actually, there were two bundles of mint because unbeknownst to me, mint was part of the box that week and I had added on an extra. So, two bundles of mint? What to do?

Mint syrup, of course!

My friends on Facebook had suggested it a few months ago the first time I got mint in the produce box, and while that first effort was pretty good, I wanted to do better, namely, I wanted a thicker syrup.

I also wanted to try my hand at chocolate syrup. I was amazed at how easy both were! I don’t think we ever need to buy bottled again!

For simple mint syrup, you just steep chopped mint leaves in a hot sugar and water mixture. For chocolate syrup, I took Rachael’s recipe for chocolate syrup and embellished it by steeping chopped mint leaves in the sugar, cocoa, and water mixture. Amazingly easy. And soooo delicious.

We’ve been enjoying mint and chocolate mint syrups in cocoa and coffee for weeks. I also stored small portions of the syrups in the freezer to enjoy later. Yes, yes, I did.

The chocolate mint syrup is ideal for adding to coffee while the mint syrup is great to add to hot cocoa.

Do you have a favorite use for fresh mint?

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Charna scarpati says

    This recipe looks amazing. I been loving the mint hot cocoa
    from Dunkin Donuts, but it can be so expensive.

    Thanks for the recipe. I’m definitely going to try it.


  2. Hope says

    Thanks for posting this. I made the mistake of planting mint in some of my flower beds and now I have – lots of mint – each year. I will be making this!

    • Jessica says

      @Hope, eww, yes. Mint is rather invasive, isn’t it. I think you have enough mint for life. Enjoy!

  3. Great recipes! The 2:1 ratio of sugar to water is the proportion, EVER. I think it was the first thing I learned to do in the kitchen with my mom. It’s great to use when making berry syrups in the summer, too!

  4. mmm, i miss fresh herbs now that it’s winter in the midwest. sad 🙁

    over the summer i made a fruit salad w/ a very light mint sauce…it was great!

  5. kate says

    Holy God this stuff is amazing. Thank you for making my holidays happy and bright! I’m making this for gifts. cheers!

  6. Becca says

    I love to make an unsweetened mint tea. I have 18-20oz water bottles that I stick an 8-10 sprig of spearmint into and fill with water. I let that steep on the counter 24-36 hours. I usually make them in the morning while making my coffe and pull the mint out the next morning while making my coffee. Stick in the fridge and I have refreshing drinks ready to go.

  7. Danita says

    Does anyone know if you can use splenda instead of sugar to make this syrup?

    • I have never cooked with splenda, so I don’t know. Hopefully, someone else will chime in.

  8. Roberta says

    I’d like to make this as a Christmas gift. How does it keep?

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