Coffee-shop syrup
Peppermint Syrup
Clean, cool peppermint for mochas, hot chocolate and holiday lattes. Five minutes.
- 16 min total
- 1½ cups360 ml
- Keeps 1 month
Quick answer
Peppermint syrup is simple syrup flavored with pure peppermint extract. Dissolve 1 cup sugar in 1 cup water, cool for 10 minutes, stir in ½ tsp peppermint extract, and use 1 tbsp with 2 tbsp chocolate syrup for a 12 oz peppermint mocha.
Extract is the reliable route to true peppermint flavor. Most 'fresh mint' at the grocery store is spearmint, which tastes like chewing gum in coffee rather than candy cane.
The key is adding the extract after the syrup cools: peppermint oil is volatile, and hot syrup sends the best of it up with the steam.
Tastescool peppermintcleancandy cane
The recipe
Peppermint Syrup
Ingredients for 1½ cups360 ml
You’ll need: small saucepan, measuring cups, pump bottle, milk frother, swing-top bottlesmall saucepan, measuring cups, pump bottle, milk frother, swing-top bottle
Method
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Make the base
Combine the sugar and water in a small saucepan and warm over medium heat, stirring, until completely clear, 3–4 minutes. Don't boil.
1 cup200 g granulated sugar1 cup240 ml water
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Cool slightly
Take it off the heat and let it cool for 10 minutes, until warm rather than hot.
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Add the peppermint
Stir in ½ tsp (2.5 ml) peppermint extract. Taste a drop on a spoon; add more ¼ tsp at a time if you want it stronger.
½ tsp½ tsp pure peppermint extract
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Bottle
Pour into a clean bottle or pump bottle and refrigerate.
Storage. Keeps about 1 month sealed in the fridge, like plain simple syrup. Discard if it turns cloudy, smells sour or shows specks.
Per 1 tbsp (15 ml): about 32 kcal, 8.3 g sugar (estimate).
How to use it
Peppermint mocha
1 tbsp (15 ml) peppermint syrup plus 2 tbsp (30 ml) chocolate syrup per 12 oz mocha; top with whipped cream and crushed candy cane.
Peppermint hot chocolate
1 tbsp (15 ml) per mug of hot chocolate.
Peppermint latte
1½–2 tbsp (22–30 ml) per 12 oz latte, or 1 tbsp with 1 tbsp vanilla syrup for a softer, candy-cane flavor.
Peppermint White Russian
¼ oz (7 ml) with 2 oz (60 ml) vodka and 1 oz (30 ml) coffee liqueur over ice; float 1 oz (30 ml) cream.
Peppermint cold foam
Froth 1 tbsp (15 ml) with 3 tbsp (45 ml) heavy cream and 2 tbsp (30 ml) milk; spoon over iced mocha.
Gear for this recipe
Glass Coffee Syrup Dispensers with Pumps (16.9 oz, set of 2)
A pump gives the same dose every press, so every latte tastes the same. Glass washes clean between flavors.
Best for Home coffee bars
Zulay Kitchen Handheld Milk Frother
Best for Lattes and cold foam on a budget
Breville Bambino Plus Espresso Machine
Best for Real espresso lattes at home
Takeya Deluxe Cold Brew Coffee Maker (1 qt)
Best for Iced coffee all week
More gear for this recipe (4)
Coffee Syrup Bottle Rack Organizer
Best for Organizing a coffee station
Otis Classic 16 oz Swing-Top Glass Bottles (6-pack)
Best for Storing and gifting any syrup
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Pyrex 3-Piece Glass Measuring Cup Set (1, 2 & 4 cup)
Best for Measuring, microwaving and pouring
Tips for the best batch
- Start small. Peppermint extract strength varies by brand, and too much tastes medicinal. You can always add more.
- Using food-grade peppermint oil instead? It's roughly four times stronger: start with 2 drops per batch.
- Check the label: 'mint extract' is often a spearmint blend. For candy-cane flavor, buy pure peppermint extract.
- Keep a bottle of chocolate syrup next to it. Together they make a peppermint mocha in two pumps.
Variations
Candy cane syrup
Crush 100 g candy canes and stir into 180 ml hot water until dissolved. Pinkish and slightly cloudy, but fun. Keeps 2 weeks.
Fresh peppermint leaves
If you can find true peppermint, steep 30 g leaves in the hot syrup for 20 minutes and strain. Brighter and herbal; use within 1–2 weeks.
Peppermint mocha syrup
Whisk ½ tsp peppermint extract into a batch of our chocolate syrup for a one-bottle peppermint mocha.
Sugar-free peppermint
Make the base with allulose (see our sugar-free simple syrup), then add the extract once cool.
Questions people ask
Can I use mint extract instead of peppermint extract?
You can, but 'mint' extract is usually a spearmint blend and tastes more like chewing gum. Pure peppermint extract gives the classic candy-cane flavor.
Can I make peppermint syrup with candy canes?
Yes. Crush about 100 g candy canes and dissolve them in 180 ml hot water. The syrup turns slightly pink and cloudy but tastes great in hot chocolate.
How much peppermint syrup goes in a peppermint mocha?
For a 12 oz mocha, use 1 tbsp (15 ml) peppermint syrup plus 2 tbsp (30 ml) chocolate syrup. Go up to 1½ tbsp peppermint if you like it bold.
How long does homemade peppermint syrup last?
About 1 month in the fridge, since it's flavored simple syrup. Versions made with fresh leaves last 1–2 weeks.
Can I use fresh mint from the store?
Most grocery mint is spearmint, which makes a lovely mint syrup for mojitos but won't taste like peppermint. Look for plants labeled peppermint (Mentha × piperita).
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