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Easy Christmas Coffee Bar with Homemade Peppermint Mocha Syrup

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A simple, festive homemade peppermint mocha syrup that transforms your morning coffee into a holiday treat. Perfect for setting up a self-serve Christmas coffee bar that impresses guests without the stress.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 teaspoon (5ml) peppermint extract
  • 1 teaspoon (5ml) vanilla extract
  • A pinch of salt
  • For serving: Strong brewed coffee or espresso (about 1 cup per serving), milk of your choice (dairy, oat, or almond), whipped cream, and crushed candy canes for garnish

Instructions

  1. Combine sugar and water: In a small saucepan, add the granulated sugar and water. Place over medium heat and whisk gently until the sugar dissolves completely, about 2-3 minutes.
  2. Whisk in cocoa powder: Once the sugar is dissolved, add the cocoa powder and a pinch of salt. Whisk continuously for 1-2 minutes until fully incorporated and glossy.
  3. Simmer gently: Bring the mixture to a gentle simmer (small bubbles around the edges). Cook for 3-4 minutes, whisking occasionally, to thicken slightly and deepen the chocolate flavor.
  4. Remove from heat: Take the saucepan off the burner. Let cool for about 1 minute, then stir in the peppermint extract and vanilla extract.
  5. Strain (if needed): If there are lumps, pour the syrup through a fine-mesh strainer into a heat-safe jar or bottle. Let cool completely at room temperature, about 20-30 minutes.
  6. Store or serve: Once cool, screw on the lid and refrigerate. The syrup will keep for up to 2 weeks. Shake well before each use.
  7. Assemble your coffee bar: Brew strong coffee or espresso. Set out mugs, a pitcher of syrup, milk, whipped cream, and crushed candy canes. For a single serving, add 1-2 tablespoons of syrup to a mug, pour in 1 cup of coffee, add a splash of milk, and top with whipped cream and crushed candy.

Notes

Don’t boil aggressively to prevent sugar crystallization. Add extracts only after removing from heat to preserve flavor. Shake syrup before each use as cocoa settles. Crush candy canes in a zip-top bag with a rolling pin for best texture. Syrup can be doubled and stored for up to 2 weeks in the refrigerator.

Nutrition

Keywords: peppermint mocha, Christmas coffee, homemade syrup, holiday drink, coffee bar, peppermint mocha syrup, easy Christmas recipe

Find it online: https://willarecipes.com/easy-christmas-coffee-bar-with-homemade-peppermint-mocha-syrup/