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To make the syrup, mix equal parts sugar and water in a saucepan over medium-low heat. Then, add peppermint extract or crushed peppermint leaves and stir as it comes to a boil. Once the concoction thickens and smells and tastes strongly of peppermint, remove it from the heat and set it aside to cool. Once cooled, you can bottle it and add a few.

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To make peppermint syrup at home, you'll need only 3 ingredients: water, granulated sugar, and peppermint extract. Simple syrup is made with a 1:1 ratio of sugar to water, while rich simple syrup uses a 2:1 ratio of sugar to water. I find that the syrup used in popular coffee houses (such as Starbucks), tend to taste a bit sweeter than simple.

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4.5. Monin Peppermint Syrup. 4.5. Amoretti Premium Syrup. Torani Sugar Free Peppermint Syrup. When it comes to coffee tastes, everyone has different preferences. Adding flavored coffee syrups to your cup of Joe is the most common method for changing its taste to something more personal.

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Whisk together the water and sugar in a small saucepan and heat over medium-low heat. Heat until the sugar is dissolved, then remove from heat. Whisk in the peppermint extract. Allow the mixture to cool at room temperature for 15 minutes, then transfer to a syrup bottle and store in the fridge for up to 2 weeks.

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Heat over a medium-high heat until the water begins to boil. Add in 1 cup of granulated sugar at this point and stir continuously until the sugar is fully dissolved. This should only take about 15 seconds! The mixture should look clear. Remove from heat and stir in 1 tsp of peppermint extract.

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The Right Ratio for Peppermint Simple Syrup: 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. peppermint extract. 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.

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In a medium saucepan, combine one cup of granulated sugar and one cup of water. Heat on low to medium heat, stirring frequently until the sugar dissolves completely. Remove from heat and add one and a half teaspoons of peppermint extract. Stir well. Allow to cool completely then transfer to an airtight container.

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Place water and sweetener in a medium size saucepan. Heat over medium heat and stir until the sweetener dissolves and the liquid is clear. Remove from heat and add fresh mint leaves if desired. Steep for a minimum of 20 minutes. Taste. Add peppermint extract or peppermint oil.

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Combine the water and sugar in a heavy-bottomed saucepan over medium heat. Bring to a boil, then reduce to a simmer for a few minutes. Add the peppermint extract, then turn the heat off. Allow the syrup to cool completely before storing in an airtight container in the refrigerator.

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Step 2: Mix in Peppermint Extract. Next, add the peppermint extract to the simple syrup. Simmer the peppermint syrup for another minute, then remove it from the heat. By the way, if you want to make vanilla syrup, substitute vanilla extract for the peppermint. Add peppermint extract to simple syrup.

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Whisk together water, sugar and cocoa powder in a small saucepan over medium heat. Be patient as it will take a little while for the cocoa powder to incorporate into the mixture. Bring to a full boil and continue to stir for 1 minute. Remove from heat and add peppermint extract.

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To a small saucepan add water and sugar (or allulose sweetener). Over medium heat allow the sugar to dissolve while bringing the mixture to a boil. Once it begins to boil, remove syrup from the heat and stir in the pure or imitation peppermint extract. Store in an airtight bottle, jar, or container. Refrigerate.

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Step 2. Heat the water and sugar in a metal-bottom pan until just simmering and the sweetener has fully dissolved. Step 3. Then pour in the well-cleaned peppermint leaves, and stir everything together. If using peppermint oil, don't add it yet. Step 4.

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Add the milk, sugar, cacao powder, and peppermint extract to a small pot. Place it on the stove, and gently heat it up over medium heat while you whisk the ingredients to quickly combine them. The milk mixture should not boil, but simply be warm. Then, add the espresso or strong brewed coffee, and stir.

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Instructions. Add the water, candy canes and granulated sugar to a saucepan and heat over medium to high heat. Continue to heat for 5 to 8 minutes as the candy canes melt, stirring occasionally. Bring the mixture to a very gentle simmer, but if the syrup begins to boil, reduce the temperature.

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Bring the water to a full rolling boil, then boil for one minute. 4. Remove from heat and allow to cool for about one minute. Add peppermint extract and stir to combine. Allow to cool to room temperature before using or transferring to another container. Do not use peppermint oil or flavoring.