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

  1. Put all ingredients in a small saucepan and place over medium heat on the stove.

  2. Bring to a simmer, stirring occasionally to dissolve the sugar and dampen the leaves.

  3. When the syrup begins to boil, remove from heat and let steep for 20-30 minutes.

  4. Strain into a sealable container and store in refrigerator (will keep for up to a month).

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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: