Are you ready for peppermint week? I hope so! There is nothing that embodies the flavor of this season to me other than peppermint. I love it. I always have. Peppermint patties, candy canes… you name it! I’m all over it. We keep a stash in our pantry for our peppermint hot chocolate recipe and it has endless uses. It always calls my name when I see them adorning desserts or cocktails. I have a weakness. This recipe is so versatile. It can be used in coffee, tea, hot chocolate, whipped cream or cocktails. Once cooled, refrigerate and it will last for weeks. I will be sharing recipes all week that use this simple syrup if you’re looking for inspirations. Stay tuned.
1 cup of white sugar
1 cup of water
1 tablespoon of peppermint extract
6 mini candy canes chopped up
Into a saucepan add all of the ingredients through the extract. Bring to a boil while whisking. Once the mixture boils, reduce the heat to a simmer and whisk until the sugar is melted. Remove from heat. Add the candy canes and let it sit for about 10 minutes or so to cool. Strain out the candy cane pieces and pour into a container with a lid. Refrigerate till needed.
— Knead to Cook