In a small saucepan, combine the sugar, water, and mint (leaves or extract). Bring to a simmer over medium heat. Then strain the liquid into a glass mason jar with a 2-part tight-sealing lid. Can be stored in the refrigerator for up to one month.

Use a small pot over medium-low heat (so you don't scorch the milk), and stir together the milk, chocolate sauce, and mint syrup, stirring continuously. Remove the milk and pour into a measuring cup so you can froth it.

Once the milk is frothed, brew the double espresso into you favorite mug. Top with the peppermint frothed milk. Garnish with whipped cream, chocolate sauce, crushed peppermint candies, or pieces of dark chocolate.