Okay guys, you had to know that this one was coming! I have been talking about Peppermint Mochas for over a week now, and you can’t make a Peppermint Mocha without Peppermint Syrup!! Luckily, this Peppermint Syrup is super simple to make and only requires 3 ingredients. If you have peppermint growing in your backyard…..
you can make some delicious syrup in no time! In fact, you could make it right now and have it ready for breakfast tomorrow. 😉
How to make peppermint simple syrup:
Grab a bunch of fresh peppermint…..
Unwrap the bunch {it should be about a cup’s worth of mint} rinse them off, dry them, and set them aside.
Start by placing granulated sugar in a saucepan…..
Add the water, and stir to combine {I use a whisk}…..
Heat over medium-high heat until completely dissolved, about 3 to 5 minutes. Add in the mint leaves, stir to coat and heat them through…..
Remove from heat and allow to steep for 3 to 5 minutes…..
Same pan, different stove. 😉 Remove the mint leaves and allow the Peppermint Syrup to cool completely. Store in a sealed bottle for up to a week…..
The longer you allow the mint leaves to steep, the stronger the flavor will be. Shocking, I know. 😉
Now you are ready to add a couple of Tablespoons of Peppermint Syrup to your Double Chocolate Hot Cacao or Caffe Mocha…..
I’m sure there are many other uses for this delicious syrup, but for now I am content to enjoy it in my morning mocha.
more delicious simple syrup recipes:
Simple Syrup  –  Cherry Syrup  –  Blackberry Syrup {would also work with raspberries}
Enjoy!!
Peppermint Syrup
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 bunch fresh mint leaves about a cup
Instructions
- Pour the sugar into a small saucepan. Add the water and stir to combine.
- Heat over Medium-High heat until sugar dissolves.
- Add the mint leaves and stir into the sugar mixture.
- Remove from heat and allow to steep for 3 to 5 minutes.
- Remove the mint leaves and allow syrup to cool completely.
- Store in a sealed bottle for up to a week.
Notes
- This recipe makes 1 cup/16 Tablespoons. The sugar dissolves and I'm guessing the peppermint leaves absorb some of the moisture.
If my peppermint comes back I want to try this. I bet it’s so much better homemade. Pinned for later. Thanks for sharing at the Inspiration Spotlight party. Happy New Year.
Love this! I can think of a ton of ways to use it!
Love it! I’ll be keeping some mint stash! #foodiefriDIY
I want to make this! It would be delicious in a mocha!
Hello Lisa! Just wanted to let you know that I pinned this recipe of yours on my pinterest board a while back and I have been amazed at the number of re-pins and likes this one got. It’s a popular recipe this and it’s a great one! Glad I found you. 🙂
I had no idea that peppermint syrup could be homemade. It seems like a great option to add variety to your morning coffee or hot chocolate. This could be a great idea for those who have extra peppermint growing in their garden.