Give this Sugar Free Peppermint Mocha Syrup a try and you’ll be making your own sugar free syrup creations in no time.
I set out to recreate a real Peppermint Mocha syrup for flavoring lattes, that happened to be sugar-free…
I far surpassed my own expectations with this one!
I came up with this syrup for my daughter last year and it looks like it might become a perennial favorite on my old blog so I’m moving it over to the new one.
In addition to this Sugar Free Peppermint Mocha Syrup I have many other flavors available.
The Mock Cinnamon Dolce, Pumpkin Spice Latte Syrup, Salted Caramel Mocha, Mock Gingerbread Latte, Tiramisu Smoothie, the Iced Caramel Macchiato .
I rounded them all up a few months ago when I posted Sugar Free Coffee House Syrups.
Sugar Free Coffee House Syrups.
To receive all my latest recipes as they are posted just be sure and leave your e-mail address in the field on the top left of this post. I LOVE to get your comments on this blog or you can reach me on my FB Page. Also be sure and “like” my page there and follow on Pinterest. Oh and also I have a new account for Instagram so click over and follow me there also if you’d like.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Sugar Free Peppermint Mocha Syrup
Ingredients
- 1 8 oz. cup of your own delicious freshly ground coffee - Or- if you're out and about Your favorite plain coffee shop coffee (Americano) in a 12 oz cup or with room at the top for a total of 1/3 cup combined syrup and cream plus you can sometimes get unsweetened whipped cream on the side to drizzle extra syrup on top. This recipe makes 4 servings.
Sugar Free Peppermint Mocha Syrup
- 1 cup hot water (not boiling)
Whisk in
- 1/2 cup Gentle Sweet or 1/4 cup Truvia 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 it cuts the stevia)
- 1 1/2 tablespoons cocoa and whisk-whisk again, you don't want any lumps here.
- 1/3 -1/2 teaspooons pure peppermint extract
Notes
- Remember for each 8 oz of coffee you need to add up to 1/4 cup of the peppermint chocolate syrup and 2 tablespoons of cream for S If you would like it to be FP just add 2 tablespoons half and half instead of the cream and be sure and add protein if it's a snack with no other protein source. Enjoy your guilt free drink peppermint mocha!
- Traveling? Pour about 1/4 cup per 8 ounce serving of the coffee you want to enjoy into a small container and take it to your favorite coffee shop.
- If enjoying this at home add a tablespoon of whey powder or collagen protein and a tsp MCT oil in a blender/processor with the coffee before adding in the syrups (the protein powder should dissolve without it, but the mixer will emulsify the mct oil).
- No other sweeteners are needed, of course!
- 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.)
skyler04 says
November 25, 2015 at 12:54 amIf I wanted to used peppermint essential oil instead would that work?
nanaslittlekitchen says
November 25, 2015 at 11:12 amIt will be a different peppermint flavor and not so much like the commercial flavor, but I’ve tried it and liked it. When I was testing this recipe last year I even made it with peppermint tea for the water replacement. That was good too, but again, not quite the same. 🙂
Caitlyn Klein says
December 4, 2015 at 8:11 pmCan glucomannan be substituted for xanthan gum?
nanaslittlekitchen says
December 5, 2015 at 12:23 pmI can’t recommend gluccie for this recipe because it continues to thicken after it has been mixed and these syrups need to stay free flowing to be useful. The 1/8 teaspoon of xanthan gum has been working very well for this and from my understanding guar gum would work well too. They are just a binders though so you could just make a half batch without any binder and just shake it up whenever you go to use it. Xanthan just makes a nicer product as far as I can tell.
Allie says
November 21, 2016 at 2:55 pmI have made this twice now and it’s fantastic! No Starbucks needed for this girl! Thank you so much! I never knew it was so easy to recreate.
The only thing is maybe my xanthum gum is old but I don’t see it thickening this much. Regardless, it’s delightful.
Teresia says
November 21, 2016 at 3:13 pmThat’s great Allie! I love to hear when people realize they don’t need that overpriced sugary coffee. Stay tuned for more of these as soon as I can get to them. The xanthan gum is not supposed to thicken because latte syrups are basically a simple syrup and should be very thin. These are intended to be able to hold up to several days storage in the fridge for convenience sake so the xanthan is acting as a binder to insure that the ingredients don’t decide to separate. Hope this helps 🙂
Karen says
November 22, 2016 at 8:58 pmThank you THANK YOU! I wait all year for the peppermint mochas, and I had already decided they were going to be my occasional “treat.” Tried to get one yesterday with sf mocha, but they were out of peppermint flavoring! You can imagine my delight when I found your recipe…now I can have one whenever I want, guilt-free!
Have you tried making it a “latte” using almond milk? I think that might be my next adventure. 🙂
Thank you for saving my holiday season treat!
Teresia says
November 23, 2016 at 1:30 amYay that makes my day if not my whole week to know I have helped folks discover that they don’t have to cheat to be satisfied on this fantastic diet plan! I’m always surprised at how many people don’t realize that we do not have to be deprived in the latte area so help spread the word on these if you get a chance. Happy Thanksgiving Karen and thanks so much for stopping by and leaving a note!
Michelle says
December 14, 2016 at 9:55 pmSo since this makes extra do you store in the fridge or just on the counter top?
Teresia says
December 15, 2016 at 2:39 amMichelle I store it in a jar with a tight lid in the fridge. It is fine to leave out for a while on the counter but for longer term storage keep it chilled and reheat as needed.
Jennifer says
December 20, 2016 at 1:59 pmI am going to make this today:) Thanks a heap!!! I do not like flavored coffee much, but at Christmas time, Peppermint Mocha’s are a must and Starbucks is now out.
I do have a weird question…I keep binders full of my favorite THM recipes and am wondering if there is an easier way to print your recipes off where it is just the recipe and not me guessing which pages to print? I hope that makes sense?
Teresia says
December 21, 2016 at 8:53 pmJennifer, when I converted my blog a few months back I began to be able to do make printable cards and I am gradually converting each one so that there will be a print option, plus a few other changes. And now this one is done! Thanks for stopping by and I hope this recipe helps get you safely through the holidays, sugar free!