Directions

1. 1

   Whisk the Peppermint Vanilla Bean Sugar and water together in a small saucepan.

2. 2

   Add the Dutched Cocoa Powder and bring to a boil, stirring until the sugar dissolves and the cocoa is smooth.

3. 3

   Pull from the heat and let the syrup cool to room temperature.

4. 4

   Pour the cooled syrup into a Mason jar, top with the half-and-half, and seal.

5. 5

   Shake gently to combine. Store in the refrigerator and use by the expiration date on the half-and-half container.

6. 6

   Shake before each use, then stir a generous splash into hot coffee or chai. Wrapped with a ribbon, it makes a thoughtful holiday hostess gift. Makes about 1 cup.