Peppermint Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar or 1-1/3 cup allulose
- 1 teaspoon peppermint extract more or less to taste
Instructions
- 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.
Notes
Peppermint Extract: Some brands are stronger than others. If you like less mint, use a 1/2 teaspoon. If you’d like more, we recommend starting with 1 teaspoon, tasting, and adding more as you’d like.
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 is 70% as sweet as sugar, so you’ll want to use 1 1/3 cups of allulose for this recipe.
Flavoring: This recipe is a great base for simple syrup. Add any flavoring extracts you like to make a variety of coffee syrups.
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 is 70% as sweet as sugar, so you’ll want to use 1 1/3 cups of allulose for this recipe.
Flavoring: This recipe is a great base for simple syrup. Add any flavoring extracts you like to make a variety of coffee syrups.
Cinnamon Simple Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar - or 1.5 cups 300g sugar free allulose sweetener
- 2 cinnamon sticks - or 4 small ones
Instructions
- To a small saucepan add water, sugar (or sugar free allulose sweetener), and cinnamon sticks.
- Over medium heat allow the sugar to dissolve while bringing the mixture to a boil.
- Once it begins to boil, reduce the heat to low, and simmer for 10 to 15 minutes.
- Remove syrup from the heat and cover the saucepan with it's lid. Allow it to come to room temperature and steep even more.
- Pour the Cinnamon Syrup into an airtight bottle, jar, or container and store in the refrigerator.
Notes
Storing Information:
In the refrigerator, in an airtight container, for up to one month.
In the freezer, frozen in cubes and in a resealable bag, for up to six months.
How Much To Use:
1 to 2 tablespoons per 8 ounces (236ml) of liquid.
Sugar Free Cinnamon Syrup:
Follow the recipe as it is written (for the type of vanilla you plan to use). Substitute the 1 cup (200g) of granulated sugar or 1.5 cups (300g) of allulose sweetener.
How to Make Rich Cinnamon Syrup
Instead of using 1 cup (200g) of granulated sugar or 1.5 cups (300g) of allulose sweetener, you will want to use half the amount (1/2 cup/ 100g sugar or 3/4 cups/ 150g stevia).
In the refrigerator, in an airtight container, for up to one month.
In the freezer, frozen in cubes and in a resealable bag, for up to six months.
How Much To Use:
1 to 2 tablespoons per 8 ounces (236ml) of liquid.
Sugar Free Cinnamon Syrup:
Follow the recipe as it is written (for the type of vanilla you plan to use). Substitute the 1 cup (200g) of granulated sugar or 1.5 cups (300g) of allulose sweetener.
How to Make Rich Cinnamon Syrup
Instead of using 1 cup (200g) of granulated sugar or 1.5 cups (300g) of allulose sweetener, you will want to use half the amount (1/2 cup/ 100g sugar or 3/4 cups/ 150g stevia).
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