Iced Peppermint Latte
Peppermint-Infused Simple Syrup
1/2 cup of water
1/4 to 1/2 cup of sugar of choice (I used amber tea sugar which is derived from beets)
1/4 cup of fresh peppermint leaves
Recipe
Put all ingredients in a small saucepan and place over medium heat on the stove.
Bring to a simmer, stirring occasionally to dissolve the sugar and dampen the leaves.
When the syrup begins to boil, remove from heat and let steep for 20-30 minutes.
Strain into a sealable container and store in refrigerator (will keep for up to a month).
Iced Latte
1 cup of ice
6 oz of cold milk (alternatives work here; I foam mine with the Subminimal Nanofoamer)
1-2 tbsp of peppermint-infused simple syrup
double shot of espresso (or 2 oz concentrated coffee)
The coffee products I used:
Breville Barista Pro in Black Truffle
Crema 53.3mm Distributor/Tamper Tool (silver)
Crema 54mm Bottomless Portafilter (Light-Medium)
Crema 53.4mm Dosing Cup (Stainless Steel)
Temple Coffee's La Morelia (single origin, Colombia)