Homemade Mint Syrup

Can you believe that I had never had a mint coffee drink before I made this and its hands down my new favorite drink? I guess when I had heard the words mint and coffee being used together I was kind of turned off but when I started thinking about I realized that I like mint in most things and after all the Starbucks Mocha Peppermint drink did look pretty good. This is another drink we do not have here in Saudi and the reason being is that Saudis do not like these flavors, it’s a western thing.

I thought I would go ahead and make my own mint syrup and the great thing is that you can use it for coffee and tea. I am a coffer lover while my husband is a tea lover and in Riyadh everyone drinks mint tea so the herb is always in abundance. Not only is this good in hot tea and hot coffee its great in ice tea and ice coffee as well.  Every recipe I had saw used peppermint extract but I wanted to use the real thing, fresh mint. As you see real mint syrup will have a light green color that’s the way it should look.

Mint syrup:
1 cup sugar
1 cup water
1 cup fresh mint leaves

1. In a small saucepan on high heat add water and mint, bring to a boil then reduce to low. Allow to simmer for 15 minutes. Add sugar bringing to boil again. Reduce heat to low-medium and allow cooking for a remaining 15 minutes.

2. Strain mixture into a glass jar and allow cooling, and then add the lid tightly. Store in the refrigerator or a cool dark place.

Peppermint Mocha Latte:
1 shot of espresso or 1 cup strong black coffee
1 tablespoon of mint syrup (or to taste)
1/2 cup milk
1 teaspoon cocoa powder, unsweetened
Whip cream, homemade red sugar and mint leaves for garnish, optional

1. In a cup add mint syrup, coffee, cocoa then milk.

* The signature red-and-white stripes of the peppermint candy cane did not
become traditional until the 20th century, but nobody is quite sure who
first thought of the design.

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