Peppermint Mocha Syrup
Delicious in coffee or hot chocolate, this syrup is a THM FP, keto friendly, low carb, low fat, and dairy free.
Equipment
- immersion blender (a regular blender would also work)
- Electric kettle (a stove top kettle, pot of water heated on the stove, or microwave would also do the trick)
Ingredients
- 1 c boiling water
- 1/8 tsp xanthan gum highly recommended but not required
- 1 tsp cocoa powder unsweetened
- 2 tbsp Truvia spoonable jar variety
- 1/4 tsp peppermint extract
Instructions
- Heat the water to boiling, then pour into a deep mug, large mason jar, or medium bowl if using an immersion blender [otherwise pour into a regular blender (VERY carefully and be sure to vent it)]
- Add remaining ingredients, and carefully blend (again, be sure to vent if using a regular blender but also be careful of splashing with the immersion type.. you want a large, deep mug or jar)
- Enjoy immediately in coffee or hot chocolate or refrigerate for later use.
Notes
The xanthan gum is optional, but HIGHLY recommended to prevent separation over time.
This peppermint coffee syrup goes very quickly in my house, so even though I often make a double batch it doesn't stick around long enough to know how long it should last in the refrigerator.. although without any dairy it should last quite awhile.