Peppermint Latte
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tsp peppermint extract
- 2 ounces espresso – freshly brewed
- 8 ounces whole milk
- whipped cream – for serving
- crushed peppermint candy – for serving
Instructions
- 1.
Make the peppermint syrup: Combine the granulated sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Simmer gently for 1–2 minutes, then remove from heat and stir in the peppermint extract. Cool 5–10 minutes.
- 2.
Pull a double shot of espresso (2 ounces) into a 10–12 ounce mug.
- 3.
Steam the whole milk to 150–160°F until silky with a thin layer of microfoam, 30–60 seconds; or heat on the stove until steaming and whisk vigorously to foam.
- 4.
Stir 1–2 tablespoons of the peppermint syrup into the espresso to taste.
- 5.
Pour in the steamed milk, holding back the foam, then spoon a little foam on top. Garnish with whipped cream and a sprinkle of crushed peppermint candy (for serving). Serve immediately. Store leftover syrup covered in the refrigerator for up to 2 weeks.
Peppermint Latte is a cozy, aromatic coffeehouse drink that layers a double shot of espresso with steamed milk and cool, minty sweetness. The result is a smooth, gently creamy cup where peppermint brightens the roasted coffee while staying balanced by dairy richness. Often finished with a tuft of foam or whipped cream and a dusting of crushed candy, it’s festive without being heavy.
Emerging from American coffeehouse culture, the drink became a winter staple alongside other seasonal lattes in the late 20th and early 21st centuries. Peppermint syrups, modeled after classic bar syrups, made it easy to standardize flavor behind the bar. Today it appears in independent cafés and chains alike, sometimes crossing into peppermint mocha territory, but the latte version keeps chocolate out and the mint-forward profile clear.