Paleo-Friendly Chocolate Mint Syrup recipe

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Ingredients

1 (24 fluid ounce) bottle light agave syrup
½ cup unsweetened cocoa powder
1 ½ cups chopped fresh mint

Nutrition Info

203.1 calories
carbohydrate: 53.7 g
cholesterol: : -
fat: 0.6 g
fiber: 4.6 g
protein: 1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 1 mg
sugar: 48.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

10 servings

Recipe Note

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.

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