It sure doesn't feel like December, especially since the temps this past weekend and right now in South Carolina are so incredibly pleasant. But December it is, and I realized it this morning when I was shaking a little pumpkin spice into my morning coffee. It's time for a change, I've been pumpkin spicing my coffee for about three months now!
In the spirit of Christmas and stuff (it doesn't feel like Christmas is in <20 days any more than it feels like December to me, but that's been the theme of this weird year), I decided to create a peppermint vanilla syrup to get a hint of mint, but to also have some vanilla to smooth out the jagged edges that a sharp mintiness can feel like. And because I like changing things up, we're only making a small amount to get through let's say... New Year's. New year, new flavor. But for now, let's talk about making this peppermint vanilla syrup.
Peppermint Vanilla Coffee Syrup
Ingredients
- ½ cup sugar
- ½ cup water
- ⅛ tsp peppermint extract
- ¼ tsp vanilla bean paste
Instructions
- Combine the sugar and water in a small saucepan.
- Bring the mixture to a boil, and simmer until sugar dissolves into the water. Stir frequently.
- Remove the sugar water from the heat, and add in the extract, vanilla paste, and an optional few drops of red food coloring. Mix completely, and let cool.
- Pour into a sealable container, ideally with a little spout for easy pouring. Keep refrigerated.
Maybe now that I have this it'll feel a little more Christmasy? If not, I should go back to the grocery store and get the candy canes I was eyeballing and promptly forgot to circle back around and get. They would have been a perfect addition to this little photoshoot.
If you're looking for another wintery coffee drink, try boozy affogato! And if you're looking, you can find similar little cruets at the Container Store, or I got my locally at Carolina Pottery.