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.
Recipe: Chocolate Mint Syrup
Ingredients
- ½ cup cocoa powder
- 1 cup water
- 2 cups sugar
- 1 1/2 cups chopped fresh mint leaves
- 1/4 teaspoon salt
Instructions
- In a medium saucepan combine the cocoa, water, and sugar. Stir in the mint leaves.
- Bring to a boil. Boil for 3 minutes over medium heat. Remove from heat and stir in the salt.
- Allow the mixture to cool to room temperature. Strain the syrup through a fine sieve, pressing the mint leaves to extract the liquid.
- Store in an airtight container in the refrigerator for up to 2 weeks. Store in the freezer for later use.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12
The chocolate mint syrup is ideal for adding to coffee while the mint syrup is great to add to hot cocoa.
Recipe: Peppermint Syrup
Ingredients
- 1 cup water
- 2 cups sugar
- 1 1/2 cups chopped fresh mint leaves
Instructions
- Combine the water and sugar in a medium saucepan over medium heat. Add the mint leaves and bring to a boil.
- Boil for three minutes. Remove from heat.
- Allow the mint to steep in the syrup as it cools. Strain out the leaves through a fine mesh sieve.
- Store the syrup in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12
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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.
Charna
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!
@Hope, eww, yes. Mint is rather invasive, isn’t it. I think you have enough mint for life. Enjoy!
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!
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!
Holy God this stuff is amazing. Thank you for making my holidays happy and bright! I’m making this for gifts. cheers!
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.
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.
I’d like to make this as a Christmas gift. How does it keep?
You’ll need to refrigerate it. I’ve never kept it longer than a week or two.