Homemade Peppermint Coffee Syrup Recipe (Easy & Quick Recipe)
Ever sipped a peppermint latte and thought, why does this taste like candy cane syrup?
That was me last winter: excited for a cozy drink, only to end up with something way too sweet and a little… fake. After trying a few store-bought syrups that missed the mark, I figured it was time to make my own.
The truth is, homemade peppermint syrup really does make a difference. You get better flavor, can adjust the sweetness, and skip all the artificial stuff.
In this post, I’ll show you how to make it step-by-step, what ingredients to use, how to store it, and all the fun ways to use it from lattes to dessert toppings. So let’s start brewing!
Why Make Your Own Peppermint Syrup?
I started making my own peppermint syrup after buying a bottle from the store that tasted like toothpaste. It was way too sweet and had that weird artificial aftertaste that clings to your tongue.
One cup of peppermint mocha was all it took for me to say, “Nope, never again.”
Now, I’ll admit, you have some good peppermint syrups out there. For instance, Monin or Torani do a decent job, and if you’re in a rush or don’t feel like cooking, they’re a solid backup.
But even the good ones sometimes come with preservatives or are too sweet.
When you make peppermint syrup at home, you control the flavor. That means:
No weird chemicals, no corn syrup, no weird stuff you can’t pronounce.
What about costs?
If you’re like me and love seasonal drinks, those $6+ lattes add up quickly. A small bottle of peppermint syrup from a specialty store can run $10 or more.
But homemade? A couple bucks for a whole batch. You’ll feel like a budget genius every time you use it.
When are the best times to use it?
Of course, peppermint is a classic for the holidays. You know, December hits and suddenly everything needs to taste like a candy cane. I love adding it to my morning coffee in December.
It instantly makes the kitchen feel more festive, especially if there’s snow outside (or just a chill in the air).
But honestly, it’s not only a winter thing. You can use it year-round, especially in iced coffee during the summer.
The reason is peppermint has this cooling effect that works so well with cold brew or even a little splash in sparkling water. I’ve even added it to whipped cream when I want a quick treat.
Peppermint Coffee Syrup (Step-by-Step Recipe)
Equipment
- Small Saucepan:
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Fine mesh strainer (if using fresh mint)
- Clean glass bottle or mason jar with lid
- Funnel (optional, but helps avoid syrupy messes)
Ingredients
- 1 cup water
- 1 cup white sugar (or cane sugar for a deeper flavor)
- 1 to 1½ teaspoons peppermint extract (start with 1 tsp and taste as you go)
- Optional: ½ tsp vanilla extract (gives it that peppermint bark vibe)
- Optional: A drop of natural red food coloring (makes it look festive—totally not necessary though)
- If using fresh mint: about ½ cup packed mint leaves
Instructions
- Step 1) Make the Simple Syrup Base: In a small saucepan, combine the water and sugar over medium heat. Next, stir gently until the sugar dissolves completely. Also, don’t let it boil like crazy; only a light simmer does the job. Once it’s clear and smooth, you’re ready for the flavor.Tip: If you want a thicker syrup, let it simmer 2–3 minutes longer, but keep an eye on it.
- Step 2) Add the Peppermint Flavor: Turn off the heat and stir in the peppermint extract (a little goes a long way). So don’t dump it in like I did my first time. I started with 1 teaspoon, gave it a taste after it cooled a bit, and added a tiny splash more to dial it up.For what it’s worth, I like using Simply Organic Peppermint Flavor. It’s clean, strong, and doesn’t have that weird alcohol after-burn some extracts do.If you're using fresh mint instead of extract, toss in the leaves after turning off the heat and steep for about 15 minutes. Then strain them out before bottling.You can also add the vanilla now, plus the food coloring if you’re feeling festive.
- Step 3) Cool and Store: Let the syrup cool completely. I’m talking room temp. Otherwise, you’ll get condensation in your bottle and that shortens shelf life. Once it’s cooled, use a funnel to pour it into a clean jar or syrup bottle.Next, store it in the fridge and it’ll keep for up to 2 weeks. You’ll know it’s past its prime if it gets cloudy, thick, or smells funky.
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How to Use Peppermint Syrup?
Once you’ve got a jar of homemade peppermint syrup in the fridge, the real fun begins. You have many ways to use it, some obvious, some you might not have thought of. Here’s how I like to put mine to good use:
Hot lattes and mochas
Just one to two tablespoons in a homemade latte, and suddenly your regular coffee feels like something off a seasonal café menu. If I’m feeling extra, I’ll add cocoa powder too and voilà, instant peppermint mocha
Iced coffee or cold brew
Something about the coolness of peppermint with cold brew works. For this, add a splash of syrup, some ice, and milk (or cream) and you’ve got a refreshing coffee drink, specifically on hot days.
Peppermint whipped cream or dessert topping
Add a spoonful of the syrup to heavy cream before whipping. This turns plain whipped cream into peppermint heaven. I’ve piped it onto brownies, cupcakes, even pancakes once.
Drizzle over ice cream or mix into hot cocoa
Ice cream + peppermint syrup = instant holiday dessert. It tastes amazing over vanilla or chocolate. Or stir it into hot cocoa for that classic candy cane flavor.
Peppermint Syrup: Tips & Variations
Once you’ve nailed the basic recipe, here’s where the fun really begins. I’ve tested a bunch of tweaks over time and I suggest the following ones:
Use organic sugar or raw cane for a richer taste
If you want your peppermint syrup to have a deeper, more rounded flavor, try swapping out the white sugar.
I’ve used raw cane sugar a few times, and it gives the syrup this light golden hue and subtle molasses undertone. It pairs well with espresso, especially in mochas.
Add vanilla for a “peppermint bark” flavor
Just a ½ teaspoon of vanilla extract turns the syrup into something that tastes like peppermint bark melted into your coffee. This trick smooths out the sharp minty edge and gives it a dessert flavor.
Want a thicker syrup? Simmer a bit longer
One time, I accidentally left it simmering for a few extra minutes and got this slightly thicker, almost glaze-like version. Now I do it on purpose when I want more texture. I find this great for drizzling on whipped cream or over ice cream. Just don’t go too long or it starts to crystallize.
Try honey or maple syrup as a base for natural sweetener
If you’re trying to cut back on refined sugar, you can make this recipe with honey or maple syrup instead.
- Maple gives it an earthy sweetness that’s surprisingly nice with peppermint (kind of like a cozy winter combo).
- Honey works too, but it’ll be a bit floral. I find it good in tea, but not always great in coffee. However, this depends on your roast.
Notes: Try one change at a time, or mix a few together. That’s honestly how I found my favorite version. I messed something up, tasted it anyway, and went, “Wait… this is kinda good.”
Peppermint Coffee Syrup: Storage & Shelf Life
Once you’ve made your peppermint syrup, you’ll want to store it properly so it lasts. For this reason, here are some tips:
How to store it safely (airtight container, fridge)
After the syrup cools completely like room temperature, pour it into a clean glass bottle or jar. You can use an old syrup bottle with a pour spout or even a mason jar with a tight-fitting lid. Just make sure it’s airtight and stash it in the fridge.
How long it lasts?
If stored properly, homemade peppermint syrup will keep for about 2 weeks in the refrigerator. I’ve pushed it to 3 weeks once. However, the flavor started to change, and it got a little too thick. So now I just stick to 14 days to be safe.
Signs it’s gone bad (cloudiness, off smell)
You’ll know if it’s past its prime. The syrup might turn cloudy or separate oddly. If it smells sour, moldy, or plain weird, don’t taste it. Just toss it out and make a fresh batch. It’s not worth risking your morning latte over spoiled syrup.
Notes: Label the jar with the date you made it. Usually, we think we’ll remember but after a few days, it’s easy to forget exactly when we made it.
Last Thoughts
Making your peppermint coffee syrup is such a simple way to improve your drinks. Plus, once you start, it’s hard to go back to store-bought.
So, have you tried making your coffee syrup before? What’s your favorite flavor combo: maybe vanilla bean, cinnamon, or something wild like lavender?
I suggest getting creative, having fun experimenting, and keeping a bottle in the fridge for whenever your coffee needs a little flavor boost. And just like that… voilà.
