This sweet, minty syrup adds brightness to coffee, tea, and cocktails. Use it to make our Copycat Peppermint Mocha, or package in an air-tight jar for a deliciously creative holiday gift.
2 cups water
1 1/2 cups granulated sugar
2 teaspoons peppermint extract
1 (6-in.) peppermint candy cane, crushed
How to Make It
Bring all ingredients to a boil in a medium saucepan over high. Reduce heat to medium, and simmer 10 minutes. Remove from heat, and cool 30 minutes. Pour through a fine wire-mesh strainer into an airtight container; discard solids. Use immediately, or cover and store in refrigerator for up to 1 week.
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