If you love peppermint mochas but don’t want to buy or make two separate syrups (a chocolate sauce, and a peppermint syrup), this recipe is for you! It combines both flavors into one rich, glossy sauce that’s perfect for drizzling, stirring into coffee, or topping your favorite holiday drinks and desserts.
Made with simple pantry staples, this Peppermint Mocha Sauce has the ideal balance of chocolate, sweetness, and mint — thick enough to drizzle inside a cup or over whipped cream, but still pourable even after it’s been chilled.
Ingredients
Makes 8 ounces (1 cup)
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon maple syrup
- ¼ teaspoon salt (any salt works)
- ½ cup unsweetened cacao powder (or cocoa powder)
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract (use ¼ teaspoon for a milder minty flavor)
Instructions
- In a small saucepan, combine the sugar, water, maple syrup, and salt.
- Place over medium heat, whisking until the sugar fully dissolves.
- Sift in the cacao powder and whisk continuously until smooth and glossy, about 3–5 minutes. The sauce should slightly thicken and coat the back of a spoon.
- Remove from heat and stir in the vanilla extract and peppermint extract.
- Use in any recipe right away, or let the sauce cool completely before transferring to a glass jar or squeeze bottle and storing in the refrigerator.
Storage Tips
- Store in the fridge for up to 3 weeks.
- The sauce may thicken once chilled. To thaw, let it sit at room temperature for at least 15 minutes, or warm for 10–15 seconds in the microwave before using.
- For a slightly thicker drizzle, reduce water to ⅓ cup.
How to Use
- Make an iced or hot peppermint mocha: Add 1–2 tablespoons of sauce to a cup, and brew two shots of espresso over top. Add 6-8 ounces of steamed milk (for an iced mocha use cold milk and ice cubes) and top with whipped cream.
- Drizzle the sauce over cold foam, whipped cream, or ice cream. Get crazy and drizzle over pancakes, french toast, oatmeal, popcorn, cookies, or brownies!
- Add a spoonful or two to hot chocolate for an extra minty mocha kick.
- Use it to decorate mugs, glass rims, or dessert plates during the holidays.
Sugar Free Version
To make a sugar free homemade peppermint mocha sauce, simply substitute the cane sugar for your preferred sugar substitute like allulose, monk fruit, etc.
Notes
- The maple syrup keeps the sauce glossy and smooth, preventing graininess without the need for corn syrup.
- For an even deeper mocha flavor, add ¼ teaspoon espresso powder with the cacao powder.
- This sauce makes a great DIY gift — just pour into a small glass jar, add a ribbon, and label it “Homemade Peppermint Mocha Sauce.”
More Peppermint Recipes To Try
- Starbucks Peppermint Mocha
- Homemade Peppermint Mocha Creamer
- Peppermint Mocha Puppy Chow
- White Chocolate Peppermint Bark Popcorn
- Homemade Peppermint Syrup
Homemade Peppermint Mocha Sauce
Make your own Peppermint Mocha Sauce at home with simple ingredients — no need for separate chocolate sauce and peppermint syrups! Smooth, glossy, and perfectly balanced for coffee, lattes, and desserts.
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Servings: 8 ounces
Equipment
- syrup bottle or mason jar
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon maple syrup
- ¼ teaspoon salt any salt works
- ½ cup unsweetened cacao powder or cocoa powder
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract use ¼ teaspoon for a milder minty flavor
Instructions
- In a small saucepan, combine sugar, water, maple syrup, and salt.
- Place over medium heat, whisking until the sugar fully dissolves.
- Sift in the cacao powder and whisk continuously until smooth and glossy, about 3–5 minutes. The sauce should slightly thicken and coat the back of a spoon.
- Remove from heat and stir in the vanilla extract and peppermint extract.
- Use in any recipe right away, or let the sauce cool completely before transferring to a glass jar or squeeze bottle and storing in the refrigerator.
- Store in the fridge for up to 3 weeks.
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