Did you know Brimm can also be enjoyed hot?

Mint Chocolate Syrup:

Makes approximately 16 serves.

Ingredients:
•    1 cup cocoa powder
•    1 cup caster sugar
•    1 cup water
•    pinch flaky sea salt
•    2-3 drops of peppermint extract (or to taste)

Method:
1.    Add the cocoa powder, caster sugar, water and sea salt to a small saucepan.
2.    Whisk well until smooth.
3.    Bring to a gentle simmer over medium heat and cook for around 10 minutes, stirring occasionally until slightly thickened.
4.    Remove from the heat and add the peppermint extract.
5.    Allow to cool completely before transferring to a sterilised bottle or jar.
6.    Store in the refrigerator for 2–3 weeks.

Peppermint Mocha:

Ingredients:
•    70 mL Brimm coffee concentrate
•    20 mL mint chocolate syrup
•    175 mL steamed milk of choice
•    Whipped cream and powdered chocolate

Method:
1.    Add the mint chocolate syrup to your favourite mug.
2.    Pour in the Brimm coffee concentrate and steamed milk.
3.    Top with whipped cream & powdered chocolate.