![]() ![]() Put some in your smoothie, frappe, over ice cream, or use it to add flavour to an Italian soda. Monin Peppermint Syrup is a perfect addition to your barista station. Buy Your Favourite Non-Profit’s Fundraising Coffee.Our Unique Coffee Fundraiser How It Works.Coffee Brewers & Accessories Menu Toggle.It should stay good for a few weeks in the fridge, but ours never lasts that long, so I’m not exactly sure, lol. Then, store it in the fridge, but feel free to use some of your syrup right away in your drink. Let it cool before using a funnel to put it in your bottles. Let it simmer for a few minutes with the peppermint. You can cover and simmer or leave the cover off, but you don’t want it to boil any more. Now it’s time to add the peppermint extract. It should only take a few minutes for the sugar to fully dissolve. Stir occasionally, so the sugar doesn’t stick to the pan before it’s dissolved. Turn down the heat if its boiling too vigorously. It might start simmering or boiling and that’s okay, but you don’t want it to boil too much and start to scald. If you’re only making a single batch, that is 1 cup of sugar and 1 cup of water.Īllow this to dissolve over medium to high heat. Let’s get started making that syrup! I have step by step pictures for you to help you know when your syrup is ready.įirst, start by adding your ratio of sugar to water in the saucepan. Thank you! Peppermint Syrup: Step-by-Step Instructions If you choose to make a purchase through my links, at no cost to you I may receive a commission. *Affiliate links are used above for products I bought with my own money and recommend. If you’re using the bottles I recommend above, the 1:1:1 recipe makes about 1.5 bottles. This makes it easy to scale the recipe to have more bottles at a time, for example, if you wanted two bottles of syrup, you would use 2:2:2. When it comes to how much sugar, water and peppermint to use, stick with a ratio of 1:1:1, so one cup of sugar to one cup of water to 1 tsp. The Right Ratio for Peppermint Simple Syrup: If you’re using plastic, please let the syrup fully cool before you pour it in the bottles. I see some people using plastic and my only concern with that is the plastic leaching into the syrup when you pour the hot syrup in. Without the preservatives of store bought syrups, you don’t want to leave them out all the time. They are tall and narrow and fit really well in the fridge. ![]() I bought a set of glass syrup bottles that I use. Bottle – Have a plan for how you’d like to store your syrup.So, here’s the one I used and it has a great flavor. When I’m baking, I’ll use more affordable extracts, because you can’t really tell the difference, but in something like a simple syrup – you really do. Peppermint Extract: The star of the show! I bought the Neilsen Massey peppermint extract, because I absolutely love their extracts and find the flavor to be excellent.Water: Use fresh, filtered water for this.If the sugar has a slight flavor, it’ll come through in the simple syrup, so stick to a sugar that adds sweetness without any tinge of flavor. I like to use extracts in my simple syrups, because it makes it as easy as possible, while still offering lots of flavor for coffee drinks. They are usually just water, sugar and then a flavoring. Peppermint Syrup Recipe for Coffee Drinks: Use this peppermint syrup to make a delicious peppermint mocha, too. ![]() Add it to your favorite coffee drinks for a little peppermint flavor that will get you in the mood for all the holiday things. So, in preparation for the coming holiday season and my love of all peppermint coffee drinks, I whipped up a super easy peppermint syrup recipe that is very similar to the Starbucks syrup. If you’re a fan of iced or hot peppermint mochas, raise your hand. We fly right through pumpkin spice season and end up in the season of peppermint everything. Halloween is near and then you know what happens next. ![]()
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