As you know, peppermint is an aromatic herb of the mint family, and it is widely used to give flavor to all sorts of foods, drinks and candy.
And although you can totally use fresh peppermint to make peppermint syrup, there’s something special about the fragrant peppermint extract that tastes like the holidays. It obviously infuses your drinks with that festive feel!
So, we’re making peppermint syrup. Our easy recipe makes a thick syrup you can use to flavor cocktails and lemonades, but it’s also fantastic to sweeten milk and coffee drinks.
In fact, all those seasonal coffees you find in coffee shops during winter are often sweetened with peppermint syrup!
To make this handy sweetener, we’re making a 1:1 simple syrup with sugar and water.
We’re then flavoring it with peppermint extract, which you’ll find at baking specialty stores or online, and why not?
A crushed peppermint candy cane — and not just for yuks, it actually gives a lovely flavor to the syrup.
The first thing you’ve got to try once your peppermint syrup is ready and cold is making yourself a lemonade, or better yet, a mojito. The refreshing taste of the herb’s extract gives the drinks a truly thirst-quenching feel.
Of course, you’ll also want to use your new favorite syrup to sweeten mochas, lattes and cappuccinos, especially if you want to bless them with that heart-warming seasonal flavor. These drinks taste like the holidays!
Simple syrup is virtually immortal. It won’t go bad or anything. Still, you should store it in a clean, sterile bottle and toss it if you see dark spots in growing on it. The syrup shouldn’t be cloudy either; it should be crystal clear.
Having said that, the syrup will be in perfect condition for at least two months, but I’m fairly sure you’ll run out of it much sooner. Worry not; make yourself a new batch of peppermint syrup for coffee any time you want. Have some peppermint candy canes around all year, just in case!
Let’s check out our recipe and make some syrup! Sweet ingredients like this one make crafting drinks so more fun!
In a small pot over a high flame, boil the water and add the granulated sugar. Stir until dissolved.
Crush the candy cane finely.
Remove the syrup from the heat and add the crushed candy cane and peppermint extract. Stir until dissolved.
Store in a bottle in the fridge for up to two months.
Use the syrup to sweeten coffee, drinks and desserts.