Mint chocolate syrup

    10 min

    I wanted to make a chocolate syrup using cocoa powder, fresh mint and a natural sweetener instead of sugar. Pour it over ice cream or desserts. I mix this with espresso, coconut milk and ice in the summer to make a refreshing iced coffee. Store in an airtight container in the fridge for up to 2 weeks or store in the freezer for later use.

    4 people made this

    Serves: 10 

    • 680ml light agave syrup or other natural sweetener
    • 45g cocoa powder
    • 40g freshly chopped mint

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

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

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    Reviews in English (1)


    This is sooooo good and simple to make. Pour it in some coconut milk, pour it on a cake or some ice cream or simply lick it off the's that good. It's pretty thick so be ready to warm it up when you want to use it. Thanks for the great recipe.  -  10 Sep 2015  (Review from Allrecipes US | Canada)