Our Starbucks peppermint syrup recipe is simple to make with just three ingredients! Add to your coffee or hot chocolate for a festive drink this winter or use in cocktails!
My daughter and I have a terrible habit of hitting up the local Starbucks for our coffee fix a little more often than we should.
We’ve been working on perfecting our favorite coffee orders at home and the first line of business was to recreate the Starbucks Peppermint Syrup!
You could really drink this all year long, but we love it in the winter. Whether it’s in hot chocolate or a mocha, it’s delicious no matter what!
While we call this a peppermint coffee syrup, don’t let the name fool you! You can absolutely use this in a peppermint martini or other candy cane inspired cocktail!
This recipe is very simple, just like the cinnamon syrup in our Christmas Cranberry Cocktail!
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Water & Sugar – This peppermint syrup is a super simple recipe that starts with granulated sugar and water.
Peppermint Extract – After boiling the sugar water you’ll add in some peppermint extract to get all that great peppermint flavor mixed in. I’ve linked to my favorite brand, it has amazing flavor!
How to Make Peppermint Syrup:
Boil: To get started you’ll add some water to a small saucepan along with the granulated sugar. Let it come to a boil while stirring occasionally. Boil for 1 minute and stir until all the sugar has dissolved.
Peppermint: Remove the saucepan from the heat and pour in the peppermint extract! Stir it up well with the hot sugar water.
Cool: You will need to let the peppermint syrup cool completely before transferring it to an airtight container in the fridge. If you’re using the syrup in a hot beverage you can go ahead and add some before it cools.
These glass bottles are so pretty. The gold tops are made for bitters, so just a dash of liquid comes out, but they also come with glass stoppers that you can use and then pour and measure your liquid as needed.
Starbucks Peppermint Syrup Measurements:
The syrup at Starbucks is measured in pumps, which is about 1 tablespoon of syrup per pump, though it does vary by syrup and sauce.
Starbucks drinks typically have 3 pumps for a tall, 4 pumps in a grande, 5 pumps in a venti, and 6 pumps in an iced venti.
Sugar Free Peppermint Syrup:
To make this sugar free, you’ll want to replace the sugar with a sweetener that melts nicely without crystallizing upon cooling.
We prefer allulose for this. Allulose bakes and tastes like sugar, with a zero on the glycemic index so it does not raise blood glucose levels or impact insulin production.
Allulose is 70% as sweet as sugar, so you’ll want to use 1 1/3 cups of allulose for this recipe.
How to Use Peppermint Syrup:
You can use this simple syrup recipe in all kinds of hot and cold beverages!
- Hot Latte
- White Mocha
- Hot or Iced Tea
- Hot Chocolate
If you’re making a Christmas themed drink or just really like peppermint try adding some peppermint sticks to make it extra cute!
You can keep this simple peppermint syrup stored in an airtight container in the fridge for up about 1 to 2 weeks!
Yes! We recommend using allulose in place of sugar. Allulose is about 70% as sweet as sugar, so you’ll want to add an extra 1/3 cup of allulose to this recipe.
MORE CHRISTMAS RECIPES!
- Christmas Sangria
- Christmas Rice Krispie Treats
- Keto Crockpot Ham
- Christmas Chex Mix
- Christmas Sugar Cookies
- Christmas Crack
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon peppermint extract more or less to taste
- Add the water and sugar to a small saucepan and bring to a boil, stirring occasionally.
- Boil for 1 minute and stir to be sure all the sugar has dissolved.
- Remove from the heat and stir in the peppermint extract. See notes.
- Cool completely and store in a sealed container in the fridge for 1-2 weeks.