Homemade Peppermint Syrup
1 cup sugar (I used SPLENDA)
1 cup water
2 teaspoons peppermint extract
In a small saucepan, bring sugar and water to a boil. Reduce heat to medium and stir constantly until sugar is dissolved. Stir in the peppermint extract. Cool to room temperature and store in a glass jar in the refrigerator for up to three months.
Additionally, I used by DOLCE-GUSTO Piccalo one pot coffee maker to make the Mocha. I used the Skinny Cappacino pods, added 1 T of baking cocoa and 2 packets of splenda. This is a new favorite!!! Here is the recipe if you don't have a one pot option.