The timing of the Pumpkin Spice Latte is very controversial. The actual enjoyment of the drink is also debatable. But the ultimate coffee flavor that doesn’t get enough street cred in my opinion is peppermint! As soon as my coffee and lattes switch from iced to hot, the peppermint syrup makes its seasonal debut. Last winter I couldn’t find peppermint syrup anywhere so I got creative and made my own. It’s the easiest thing in the world and the results are super delicious too!

My love of peppermint runs deep. Every winter I stock up on Chapstick’s candy cane flavor. So far I’ve bought ten of them this year. I also became known as the girl who ordered peppermint all year round at Starbucks when I was in college. I’d usually go once a week to study and my drink was either a peppermint latte (when it was cold out) or a coffee frappuccino with peppermint (when it was hot out). In fact, I think peppermint might be the only flavor I’ve never gotten tired of.

It’s been almost two years since I purchased my Nespresso machine. I still can’t believe how easy it is to make lattes at home that taste as good as a coffee shop! My choice in milk rotates (right now I’m all about oatmilk) but the peppermint syrup is here to stay until I switch back to iced drinks next spring.

Ingredients

1 cup water

1 cup sugar

1tsp peppermint extract

Directions

In a small sauce pan, combine water and sugar and bring to boil, stirring occasionally. Once syrup is boiling and sugar has dissolved, add peppermint extract and remove from heat. Let peppermint syrup cool before storing in the fridge.

How neat is this mason jar lid that makes it easy to pour?! I found it at our local hardware store in the canning section but you can also get it on Amazon. I usually add a teaspoon or two of peppermint syrup to my mug in the morning before brewing the espresso and adding frothed milk. So delicious!

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