![]() ![]() ![]() If only I could afford to have coffees made by baristas every day. I am a huge fan of Starbucks Peppermint Mocha, but I love that I can enjoy my own version at home too. Whether you put it in your coffee, over ice cream, or just drink it by the spoonful it will become your go-to! I cannot wait for the holiday season each year so I can enjoy this festive recipe. It’s sweet, but not too sweet and has THE BEST flavor. Candy canes that are a combination of colors can create a murkier/ brownish color.Jump to Recipe This Peppermint Mocha Coffee Syrup is just what you need during the holidays! If you care about the color of your syrup, choose candy canes that will blend into a pretty color. The color of the candy canes you use will not affect the taste of the syrup, but they will affect the color. Pay attention to your candy cane color.Just keep stirring, until they fully dissolve. This syrup takes a few minutes longer than other syrups to make because the candy canes can be slow to melt. Boiling the syrup can result in too much water evaporating, causing the syrup to be thick. Thaw it in the fridge overnight, and shake well before using. Make sure to leave a bit of extra space in the container to allow the liquid to expand as it freezes. Freezer: Use a freezer safe container to freeze the syrup for up to 2 to 3 months.Use a glass jar, as opposed to a plastic one, to prevent any other flavors from seeping into the syrup. Fridge: Store leftover syrup in an airtight container in the fridge for up to 1 to 2 weeks.For convenience, it is easiest to make a large batch in advance and store it to use later. Heat over medium to high heat, stirring occasionally. Step 1: Add the crushed candy canes, sugar and water to a saucepan. A glass mason jar to store the syrup in.A spatula or whisk to stir the syrup as it is cooking.You will need the following equipment to make this peppermint syrup: Use filtered water to avoid any odd flavors being added into the syrup. Water: Water gives the syrup the proper consistency. ![]() Granulated sugar, as opposed to brown sugar, works best for this recipe. Sugar: Granulated sugar adds a bit of extra sweetness to the syrup.For a reddish-pink syrup, use red and white colored candy canes. Green, white and red candy canes will create a light purple color (as seen in the photos). The color of the candy canes will affect what color the syrup is, but the taste will be the same regardless of the candy cane color. Use classic, peppermint-flavored candy canes. Candy Canes: All of the peppermint flavoring comes from candy canes.Peppermint Latte: Mix 1 tablespoon of peppermint syrup into a couple shots of espresso.Peppermint Baileys Hot Chocolate: Mix 1 to 2 tablespoons of peppermint syrup into this Baileys hot chocolate for a festive peppermint Baileys hot chocolate.Peppermint Mocha: Mix 1 to 2 tablespoons of peppermint syrup with a couple shots of espresso and ¾ cup hot chocolate.Experiment by adding 1 to 2 tablespoons to coffee or other holiday drinks or cocktails. This syrup can be used in any type of drink. It can be used as a coffee syrup to create peppermint lattes, or as a cocktail simple syrup to make peppermint-flavored holiday cocktails.It tastes like pure peppermint, without any hint of chemical, or artificial flavoring.It is a lot cheaper to make this syrup at home than to buy Starbucks drinks or to buy a storebought peppermint syrup.This Starbucks peppermint syrup recipe is so easy to make with only 3 ingredients in under 15 minutes.Homemade flavored coffee syrups, such as this pumpkin spice syrup, this peanut butter coffee syrup, or this pistachio syrup, are an easy way to recreate copycat versions of all your favorite drinks.įor other copycat Starbucks holiday drink recipes, try this starbucks chai tea latte, this starbucks pistachio latte, or this starbucks salted caramel mocha. ![]()
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