About this recipe: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.
680ml light agave syrup or other natural sweetener
45g cocoa powder
40g freshly chopped mint
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Method Prep:5min › Cook:5min › Ready in:10min
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.