Chocolatemintsyrup Recipes

MINT SIMPLE SYRUP

Steps:

• Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

PALEO-FRIENDLY CHOCOLATE MINT SYRUP

Steps:

• Combine agave syrup and cocoa powder in a saucepan; stir in mint leaves. Bring mixture to a boil and cook for 3 minutes. Remove saucepan from heat and cool syrup to room temperature. Strain syrup through a fine-mesh strainer, pressing the mint to extract the liquid.

PEPPERMINT SYRUP

Steps:

• 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.

CHOCOLATE MINT SYRUP

Steps:

• In a small saucepan, combine the cocoa powder and cold water, and whisk together until smooth.
• Add the sugar and torn mint leaves and place the saucepan over medium heat.
• Bring the mixture to a boil, stirring constantly to melt the sugar. As soon as the syrup begins to boil, reduce the heat and simmer for 3 to 5 minutes, until it begins to thicken and turn glossy.
• Remove from the heat and allow to cool.
• When the syrup has cooled to near room temperature, strain it through a fine mesh sieve into a clean jar. Cover and store in the refrigerator. Enjoy!

CHOCOLATE MINT SYRUP

Steps:

• 1. In a saucepan, place all of the ingredients and bring to a boil. Take it off of the heat and let it cool. Strain out the leaves and stems and store in a jar in the refrigerator until you are ready to use it.
• 2. For a chocolate mint liqueur, mix 1 part of this syrup with 1 part of vanilla vodka.
• 3. For great iced tea or coffee use it to sweeten instead of sugar.
• 4. For a special treat, pour it over a slice of plain pound cake, ice cream or pancakes.