To make the peppermint syrup: Add water and sugar to a small saucepan and bring to a boil. Add the peppermint extract and simmer for 20 minutes.
To prepare the mocha: Mix the cocoa powder and water in a Chinet® Comfort Cup® insulated hot cup. Add the coffee and 1 1⁄2 tsp. of peppermint syrup (or more, if desired). Add the milk and serve immediately with whipped cream and your favorite toppings.