Combine water and sugar in a medium size pot and stir well. Bring mixture to a rolling boil over medium high heat. Stir to make sure all sugar is dissolved.
Remove from heat and add peppermint extract. Allow to cool, then store in the refrigerator in an airtight container. Before using add 1 teaspoon of vodka to help preserve the syrup. The syrup will last for up to 4 weeks this way.
To make the mocha In a saucepan, mix together the sugar and cocoa powder. Add the water and bring to a boil, stirring constantly. Remove from heat, and allow to cool. Store in an airtight container in the refrigerator.
To make steamed milk, first heat milk in the microwave for about 30 to 45 seconds, and then airate by placing in a glass jar with a lid and shaking for 5 to 10 seconds to work in some air bubbles.
Pour the syrups in a coffee mug followed by the coffee. Add the steamed milk. Top with whipped cream and chocolate syrup, if desired.