- Or- if you're out and about
Your favorite plain coffee shop coffee with room at the top for a total of 1/3 cup sweetener and cream plus you can get unsweetened whipped cream on the side
Peppermint Mocha Syrup
1 cup hot water
Whisk in
1/4 cup of erythritol and 1/4 tsp stevia (I use THM stevia but you can use KAL if you don't have it).(or 4 tablespoons truvia) (or 2 1/2 tablespoons sweet blend)
While this mixture is still very warm whisk in:
1/8 tsp of xanthan gum, continue to whisk it until no lumps remain.
Now add in:
1 dash of celtic sea salt (don't forget the salt)
1 1/2 tablespoons cocoa and whisk-whisk again, you don't want any lumps here. 1/3 -1/2 tespooons pure peppermint extract (it seems a little pepperminty until you get it into the coffee, but trust me here)
Do not put any other flavorings in here it will interfere with the peppermint (I tried vanilla - big mistake.)
1/4 cup of erythritol and 1/4 tsp stevia (I use THM stevia but you can use KAL if you don't have it).(or 4 tablespoons truvia) (or 2 1/2 tablespoons sweet blend)
While this mixture is still very warm whisk in:
1/8 tsp of xanthan gum, continue to whisk it until no lumps remain.
Now add in:
1 dash of celtic sea salt (don't forget the salt)
1 1/2 tablespoons cocoa and whisk-whisk again, you don't want any lumps here. 1/3 -1/2 tespooons pure peppermint extract (it seems a little pepperminty until you get it into the coffee, but trust me here)
Do not put any other flavorings in here it will interfere with the peppermint (I tried vanilla - big mistake.)
1 dash of Celtic salt
Traveling? Pour about 1/3 cup per serving you want to enjoy into a little container and go to Starbucks, or comparable, coffee shop.
Now for each 8-10 oz of coffee you need to add up to 1/4 cup of the peppermint chocolate syrup and as much cream as you need. Then plop your whipped cream on top and drizzle with a little more syrup. Enjoy your guilt free drink peppermint mocha!
If enjoying this at home add a tsp of THM's fabulous whey powder and a tsp MCT oil in a blender/processor with the coffee before adding in the syrups (the whey powder will dissolve without it but the mixer will emulsify the mct oil). No other sweeteners are needed, of course! In fact, these syrups are essentially designed for the strong coffee house coffees, so after you make your first batch you may be able to cut back on the sweeteners in the recipe which will allow you to still use the 1/4 cup measure per cup of coffee but with less sweetness. (I haven't done this, I like the minty hot chocolate flavor, just a thought.)
If enjoying this at home add a tsp of THM's fabulous whey powder and a tsp MCT oil in a blender/processor with the coffee before adding in the syrups (the whey powder will dissolve without it but the mixer will emulsify the mct oil). No other sweeteners are needed, of course! In fact, these syrups are essentially designed for the strong coffee house coffees, so after you make your first batch you may be able to cut back on the sweeteners in the recipe which will allow you to still use the 1/4 cup measure per cup of coffee but with less sweetness. (I haven't done this, I like the minty hot chocolate flavor, just a thought.)
Do you know how much THM sweet blend I could substitute for the listed sweeteners? It's all I have. Thanks!
ReplyDeleteHi Crally, yes you can substitute 2 tablespoons of sweet blend for the combined 1/4 cup erythritol AND 1/4 tsp stevia. I love the sweet blend but it comes out tasting more like stevia than the combination that I have listed in this recipe, when combined with chocolate for some reason. I don't really like stevia and chocolate and it will change the flavor somewhat, but if that is what you have use it. THM sells erythritol separately and if you have it a better sub would be 2 tablespoons erythritol and 1 tablespoon sweet blend. Alternately truvia would sub well with the chocolate at 1/4 cup, I just don't personally use it because I have a sensitivity to it.. Hope this helps, enjoy your coffee and write back if you can I'd love to hear how it goes when you get a chance to make the syrup.
DeleteThis looks amazing -- if I used Truvia would I use 1/4 cup? Thank you - Dana
ReplyDeleteYes Dana, 1/4 cup truvia should work.
DeleteThank you for posting this recipe! It is great to know how to make your own sugar free coffee syrups, especially since the store-bought ones are so expensive. Love your Blog!!
ReplyDeleteThank you Marilee, I always appreciate feedback, let me know how you like it if you get a chance to make it.
DeleteThis is a *great* idea -- I'll definitely be making a batch of this, and may even play around with some other extracts & flavorings.
ReplyDeleteI'm so glad you like them Trish! I created these syrups to help the beginners get weaned off of the sugary coffee drinks and creamers and I'm trying to stay focused on that for now but I really enjoy them with essential oils, myself. If you get a chance, let me know how your experiments go. Thanks for stopping by!
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