Candy Cane (Peppermint) Simple Syrup
This sweet peppermint simple syrup gets its flavor from candy canes. Forget spending all your money on expensive coffee syrups. It’s also perfect for holiday giving!
It is my holiday siren. Resistance is futile. Cookies, cakes, frosting, even candles and handsoap- BRING IT ON! But especially coffee. Peppermint belongs in my coffee.
I love making simple syrups at home partly because when the urge arises I NEED flavored coffee right now, but mostly because I’m cheap. I like a lot of flavor in my coffee and can go through a tiny bottle in an embarrassingly short amount of time. I have made peppermint simple syrup with peppermint extract before and I love the results (I will include that in the recipe below as well) but I thought of this fun and inexpensive alternative and I just had to share with you.
If you aren’t turning out peppermint baked goods at an alarming rate like some people (ahem), then you may not have much motivation for buying a $5 bottle of peppermint extract just so you can make your own coffee syrup at home. But I’m willing to bet you have a $1 box of candy canes lying around this time of year.
You are going to unwrap those candy canes and throw them in some water and boil them down into a delicious syrup for your coffee, mochas, frappuchinos, and whatever else your little heart desires. I found that a 12:1 ratio worked best for my tastes and I didn’t need to add any sugar. Tweak the recipe as needed to your liking. Also this is best prepared in advance as it gives the flavor time to deepen but none will be the wiser if you sneak a few Tablespoons immediately.
Candy Cane Simple Syrup
Yield: 1 Cup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This sweet peppermint simple syrup gets its flavor from candy canes. Forget spending all your money on expensive coffee syrups. It's also perfect for holiday giving!
1 cup water
12 standard size candy canes (5 1/2 inches)
- Unwrap candy canes and place in a pot with 1 cup water.
- Bring to a boil, stirring constantly.
- Remove from heat and continue stirring until candy is dissolved completely.
- Let cool and store refrigerated for up to 1 week. Best if chilled overnight but can be used immediately.
- I like to add 2-3 Tablespoons to my coffee.
- This can me made in the microwave but you must use caution and use a microwave-safe glass dish (I recommend Pyrex).
- If you would like a stronger flavor you can add up to 1 teaspoon of peppermint extract (found in the baking aisle by the vanilla extract).
- Alternatively if you would like to only use peppermint extract and not candy canes you can use this ratio: 1 cup water, 1 cup sugar, 1 t peppermint extract.
Original recipe and images © In Katrina's Kitchen
If you like this you might want to try my Pumpkin Spice Coffee Syrup as well!