Tis the season to learn to make your own peppermint syrup! This flavored simple syrup recipe could not be easier to make at home. You can use this peppermint syrup in many different recipes including coffee and lattes, cocktails, sparkling water or soda and even baked goods or desserts like drizzled over ice cream. One of my favorite seasonal drinks is a peppermint mocha!
While I use peppermint extract in this recipe (it’s the easiest option for any at home cook) if needed you could use peppermint candy or fresh peppermint instead. Keep in mind peppermint is a specific kind of mint. At most groceries the fresh mint you’ll find sold in the herb section is usually spearmint or sometimes thai mint. Peppermint has a stronger taste and tends to feel almost cooling.
Related: Next up learn to make your own simple syrup, gingerbread syrup or vanilla syrup.
Ingredients
- Granulated white sugar
- Water
- Peppermint extract
How to Make Peppermint Syrup
In a small pan, combine the sugar and water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains. Then stir in the peppermint extract
Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel.
Let cool and pour into an airtight container in the fridge.
Notes & Substitutions
- If you want to use peppermint candy (like candy canes) instead of extract simply add 1/4 cup candy pieces to the mixture after dissolving the sugar. Let simmer for 2-3 full minutes. Then allow the syrup to cool in the pan. Remove the candy pieces before storing the syrup.
- If you want to use fresh peppermint instead of extract simply add 5-6 leaves to the mixture after dissolving the sugar. Let simmer for 2 full minutes. Then allow the syrup to cool in the pan. Remove the mint pieces before storing the syrup.
- Peppermint simple syrup makes a great homemade gift option for any coffee lover in your life!
More Homemade Syrup Recipes
- Cranberry Syrup
- Cinnamon Dolce
- Pumpkin Spice Syrup
- Honey Syrup
- Mint Syrup
- Cherry Syrup
- Raspberry Syrup
- Strawberry Syrup
Peppermint Syrup
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
- ¾ cup granulated white sugar
- ¾ cup water
- ½ teaspooon peppermint extract
Instructions
-
In a small pan, combine the sugar and water.
-
On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains.
-
Then stir in the peppermint extract.
-
Let cool and pour into an airtight container in the fridge.
Notes
If you want to make a larger batch use the ratio 1:1 for the sugar and water.
If you want to use peppermint candy (like candy canes) instead of extract simply add 1/4 cup candy pieces to the mixture after dissolving the sugar. Let simmer for 2-3 full minutes. Then allow the syrup to cool in the pan. Remove the candy pieces before storing the syrup.
If you want to use fresh peppermint instead of extract simply add 5-6 leaves to the mixture after dissolving the sugar. Let simmer for 2 full minutes. Then allow the syrup to cool in the pan. Remove the mint pieces before storing the syrup.
Leave a Reply