The holidays are almost upon us. Halloween is near and then you know what happens next. We fly right through pumpkin spice season and end up in the season of peppermint everything.
If you’re a fan of iced or hot peppermint mochas, raise your hand. Here! Here!
So, in preparation for the coming holiday season and my love of all peppermint coffee drinks, I whipped up a super easy peppermint syrup recipe that is very similar to the Starbucks syrup. Add it to your favorite coffee drinks for a little peppermint flavor that will get you in the mood for all the holiday things.
Use this peppermint syrup to make a delicious peppermint mocha, too.
Peppermint Syrup Recipe for Coffee Drinks:
Simple syrups are so easy to make. They are usually just water, sugar and then a flavoring. I like to use extracts in my simple syrups, because it makes it as easy as possible, while still offering lots of flavor for coffee drinks.
- Sugar: Use the sugar you like. If the sugar has a slight flavor, it’ll come through in the simple syrup, so stick to a sugar that adds sweetness without any tinge of flavor.
- Water: Use fresh, filtered water for this.
- Peppermint Extract: The star of the show! I bought the Neilsen Massey peppermint extract, because I absolutely love their extracts and find the flavor to be excellent. When I’m baking, I’ll use more affordable extracts, because you can’t really tell the difference, but in something like a simple syrup – you really do. So, here’s the one I used and it has a great flavor.
- Bottle – Have a plan for how you’d like to store your syrup. I bought a set of glass syrup bottles that I use. They are tall and narrow and fit really well in the fridge. Without the preservatives of store bought syrups, you don’t want to leave them out all the time. I see some people using plastic and my only concern with that is the plastic leaching into the syrup when you pour the hot syrup in. If you’re using plastic, please let the syrup fully cool before you pour it in the bottles.
The Right Ratio for Peppermint Simple Syrup:
When it comes to how much sugar, water and peppermint to use, stick with a ratio of 1:1:1, so one cup of sugar to one cup of water to 1 tsp. peppermint extract. This makes it easy to scale the recipe to have more bottles at a time, for example, if you wanted two bottles of syrup, you would use 2:2:2. If you’re using the bottles I recommend above, the 1:1:1 recipe makes about 1.5 bottles.
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Peppermint Syrup: Step-by-Step Instructions
Let’s get started making that syrup! I have step by step pictures for you to help you know when your syrup is ready.
First, start by adding your ratio of sugar to water in the saucepan. If you’re only making a single batch, that is 1 cup of sugar and 1 cup of water.
Allow this to dissolve over medium to high heat. It might start simmering or boiling and that’s okay, but you don’t want it to boil too much and start to scald. Turn down the heat if its boiling too vigorously. Stir occasionally, so the sugar doesn’t stick to the pan before it’s dissolved.
It should only take a few minutes for the sugar to fully dissolve. Now it’s time to add the peppermint extract. You can cover and simmer or leave the cover off, but you don’t want it to boil any more. Let it simmer for a few minutes with the peppermint. I leave it for 5 minutes or so.
Let it cool before using a funnel to put it in your bottles. Then, store it in the fridge, but feel free to use some of your syrup right away in your drink.
It should stay good for a few weeks in the fridge, but ours never lasts that long, so I’m not exactly sure, lol.
ICED PEPPERMINT MOCHA:
I recently shared a delicious iced peppermint mocha recipe on my Instagram. I’ve made it a few times since and it’s been a big hit.
Check out the video here:
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Come back soon for more peppermint drinks. I’ll be sharing more about the iced peppermint mocha, as well as an iced peppermint white mocha, peppermint hot cocoa and much more.