Peppermint Coffee Syrup Recipes

HOMEMADE COFFEE SYRUP RECIPE

Steps:

• Put ingredients into a heavy saucepan (this will help it not boil over as easily!).
• Bring to gentle boil, stirring often. (watch carefully that it doesn't boil over!)If it starts to boil over simply pull it off the heat until it calms down.
• Simmer on low for 15-20 minutes, stirring occasionally.
• Cool before putting into a container.

HOMEMADE COFFEE SYRUPS

Steps:

• Put sugar and water into a heavy saucepan and bring to gentle boil, stirring often)
• Simmer on low for 15 minutes, stirring occasionally.
• Cool before putting into a container.
• Stir in the desired mix in to flavor your syrup accordingly

PEPPERMINT MOCHA RECIPE

Steps:

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

PEPPERMINT SYRUP

Steps:

• Stir together granulated sugar and water in a saucepan over medium heat. Bring to a boil stirring occasionally. Boil for 1 minute.
• Remove from heat. Allow the syrup to cool for 10-15 minutes.
• Stir in the peppermint extract.
• Cool to room temperature and transfer into a bottle or jar.
• Store in the refrigerator for 1-2 weeks or store in the freezer in an airtight container.

CANDY CANE SIMPLE SYRUP

Steps:

• Unwrap candy canes and place in a pot with 1 cup water.
• Bring to a boil, stirring constantly.
• Remove from heat and continue stirring until candy is dissolved completely.
• Let cool and store refrigerated for up to 1 week. Best if chilled overnight but can be used immediately.

PEPPERMINT SYRUP

Steps:

• In a small sauce pan, combine water and sugar and bring to boil, stirring occasionally.
• Once syrup is boiling and sugar has fully dissolved, add peppermint extract and turn heat off.
• Let peppermint syrup cool before storing in the fridge.

PEPPERMINT COFFEE SYRUP

Steps:

• Bring water and sugar to a boil in a saucepan. Reduce heat to medium; stir 4 to 5 minutes. Add peppermint extract and remove from heat. Cool syrup for 5 minutes; pour into glass jar with tight-fitting lid.

PEPPERMINT MOCHA: A KETO BUTTER COFFEE RECIPE

Steps:

• For best results, place all ingredients in a blender and blend on high for 10 seconds.
• Otherwise, place all ingredients in a large cup and use a whisk or immersion blender to mix well.
• The drink may be hot! Sip slowly and enjoy!

STARBUCKS PEPPERMINT MOCHA

Steps:

• 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.

HOMEMADE PEPPERMINT SYRUP {NO REFINED SUGARS}

Steps:

• Mix water and sugar in a small saucepan.
• Heat over medium heat until boiling and sucanat is dissolved.
• Add peppermint and let simmer a couple more minutes.
• Remove from heat and let cool. Store in a Mason jar.

PEPPERMINT COFFEE SYRUP

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat to medium and stir constantly until sugar is dissolved. Stir in the peppermint extract and candy cane pieces, if using. Cool to room temperature and store in a glass bottle in the refrigerator. To make the peppermint (white) mocha, combine one shot of espresso with 2 tablespoons peppermint syrup, 1 tablespoon chocolate or white chocolate sauce and desired amount of milk. Top with whipped cream and candy cane pieces, if desired.