Chocolatemintsyrup Recipes
MINT SIMPLE SYRUP
Fresh mint leaves are steeped with sugar and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 25.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
PALEO-FRIENDLY CHOCOLATE MINT SYRUP
I mix this with a shot of espresso, coconut milk, and ice for a paleo-friendly iced coffee. Store in an airtight container in the refrigerator for up to 2 weeks. Store in the freezer for later use.
Provided by Amy Woessner
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 10
Number Of Ingredients 3
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.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 53.7 g, Fat 0.6 g, Fiber 4.6 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 1 mg, Sugar 48.1 g
PEPPERMINT SYRUP
Peppermint Syrup is delicious for flavoring hot or cold drinks or using to add minty flavor to any number of desserts
Provided by Jessica Fisher
Categories Sauces
Time 14m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 97 kcal, Carbohydrate 25 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 1 g, ServingSize 1 serving
CHOCOLATE MINT SYRUP
This was sent to me as a use for the amazing mint bounty we are currently experiencing. The mint chocolate chip ice cream fetist in the house approves. From Miri Rotkovitz, for About.com. Thank you Miri!
Provided by Busters friend
Categories Sauces
Time 10m
Yield 1 cups
Number Of Ingredients 4
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
This is so easy to make, keeps well, and very useful in so many ways! You are going to love it!
Provided by Marie Freeman
Categories Other Drinks
Time 5m
Number Of Ingredients 3
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.
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- In a small pot set over medium-high heat, mix water and sugar until dissolved. Bring to a simmer. Reduce heat to low and simmer for 3 minutes, stirring regularly.
- Stir in cocoa powder and salt, and continue stirring and simmering for about two more minutes or until cocoa powder is all dissolved and mixture is smooth and slightly thickened. Remove from heat and stir in vanilla. Store chocolate syrup in a jar in the refrigerator.
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- Combine water, granulated sugar, corn syrup, and cocoa powder with whisk in small saucepan and bring to a light boil over medium heat.
- Remove from heat and immediately add peppermint extract and chocolate chips, stirring until all chocolate has incorporated.
- The sauce will appear very thin—allow to sit for several hours in order for it to thicken. Serve warm (or chilled from fridge) over ice cream or incorporate into your favorite milkshake!
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- In a saucepan, stir together sugar and water and bring to a medium temperature. When sugar dissolves, add mint sprigs. Bring to a low boil and remove from heat. Let syrup cool completely. Store in an airtight container, up to two weeks.
- In a cocktail shaker, add whiskey and the chocolate mint simple syrup. Top with ice and replace the lid lid. Shake briefly.
- Pack two julep cups or rocks glasses with crushed ice. Top with chocolate mint julep mixture, then more crushed ice. Garnish each glass with a mint sprig.
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