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peppermint syrup recipe

Peppermint Coffee Syrup (Step-by-Step Recipe)

Making your peppermint syrup is way easier than you’d think and the flavor payoff? Totally worth the 10 minutes at the stove. So here's my favorite recipe:
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Total Time 10 minutes

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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