Starbucks Peppermint Syrup Copycat Food

STARBUCKS PEPPERMINT SYRUP (COPYCAT)

Steps:

• Chop fresh mint leaves roughly. Set aside.
• Place saucepan on stove. Add water and sugar into saucepan.
• Bring water and sugar to a boil, stirring occasionally to prevent burning.
• Reduce heat to medium, allow to simmer for 4-5 minutes until sugar is completely dissolved.
• Remove saucepan from heat and add peppermint extract and mint leaves.
• Allow syrup to cool to room temperature. Strain leaves.
• Pour into Mason jars and use as desired.

STARBUCKS PEPPERMINT MOCHA

Steps:

• Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug.
• Add espresso
• Add Peppermint syrup.
• Steam milk and add to remainder of cup.
• Garnish with whipped cream and sugar crystals.
• Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don't let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice:
• Buy a $30 machine (Mr. Coffee ECM250 is good).
• Put water into carafe up to band and put into machine.
• Put coffee (any kind of finely ground) into filter head and pack down well.
• Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk.
• Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe).
• Follow recipe and enjoy!

STARBUCKS PEPPERMINT MOCHA (COPYCAT)

Steps:

• Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.
• Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.
• Top with Whipped cream.
• Red sugar sprinkles.