Having exhausted some of the more basic forms of simple syrup I have elected to branch out a bit and try some things that might be a bit different.
I have on my deck a spearmint plant, Tarragon plant, and a very bushy chocolate mint plant. Mint grows very quickly and can take over a yard if you’re not careful. Mine are in pots so that I can move them indoors when the weather turns.
Since the chocolate mint is doing so well I wanted to harvest a bit and see what could be done with it.
Having examined some of the various recipes on the net I worked out a ratio that seems to work pretty well.
My basic test run of simple syrup remains the same:
1/3 cup bakers sugar
1/3 cup water
To that we add a small quantity of cocoa powder, in this instance about 2 tablespoons.
Once you’ve whisked the powder and sugar into solution you can apply some heat.
To the now simmering syrup I added about a 1/2 cup of shredded chocolate mint leaves.
I washed the leaves a bit to make sure I cleared anything that might be on them but I think I could have done better.
Stir the mint around a bit, boil for no more than 2 minutes and then allow to cool and steep for another 5.
Next comes the harder bit, you don’t want to leave the mint in the syrup. It would continue to increase in strength for one, and it would also stick in your throat when you are trying for a smooth cocktail. A simple strainer over a pyrex bowl allows you to extract the mint leaves.
Allow to cool slightly and then place in a container you can seal and chill in the fridge.
This is chocolate syrup plain and simple and works well on ice cream, in milk and also in cocktails. The mint has a very herb front flavor which is hard to ignore. The cool menthol sensation lingers a bit in the mouth when you taste this.
A cocktail will follow as soon as my brain can engage properly.