Peppermint Syrup for Coffee
Peppermint syrup is a quick, three-ingredient peppermint coffee syrup for lattes, mochas, hot coffee, and iced drinks.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- ½ tsp peppermint extract plus more to taste
- Optional: tiny pinch of salt
Instructions
- Combine sugar and water in a small saucepan over medium heat.
- Stir gently until the sugar dissolves and the liquid is clear, about 3 to 5 minutes. Do not boil for an extended time.
- Remove from the heat and cool for 20 to 30 minutes, until no longer hot.
- Stir in ½ teaspoon peppermint extract. Taste and add more in small amounts for a stronger flavor.
- Transfer to a clean jar or bottle, seal, and refrigerate. Stir 1 to 2 teaspoons into coffee, or use about 1 tablespoon in a latte or mocha.
Notes
- Peppermint extracts vary in strength; add gradually to avoid an overpowering flavor.
- Add the extract after the syrup cools to preserve its fresh aroma.
- Store covered in the refrigerator and use within about 2 weeks for best quality.
- The syrup has an estimated 32 calories per tablespoon.