Like it or not, it seems more and more people are beginning to mark the change of the seasons or a holiday time by what seasonal beverages are available at Starbucks. I do enjoy indulging in one of those lovely concoctions from time to time, but I do not enjoy the cost or the waste that comes with the pretty red cup (cute though they may be). Ever since I first posted about DIY flavored syrups a few months ago, I know many readers have been looking forward to some seasonal flavors. The pumpkin spice latte was all the rage back in the fall but now that holiday season is in full swing, I’ve got a few more festive flavors for you. This time there are eggnog, toffee, peppermint, and gingerbread flavors. You can do with these what you see fit – mix them into lattes, mochas, iced coffee, hot cocoa or even some fun adult beverages. Save yourself a few bucks and be your own barista!
DIY Flavored Syrups – The Holiday Edition
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Eggnog Syrup
Ingredients:
½ cup water
¼ cup eggnog
¾ cup sugar
Directions:
Combine the water, eggnog, and sugar in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and transfer to a liquid measuring cup. Let stand at room temperature about 30 minutes. Use a spoon to skim the solids off of the top. Transfer to a storage container and refrigerate until ready to use.
Toffee Syrup
Ingredients:
¾ cup water
¾ cup sugar
½ cup toffee bits
Directions:
Combine the water, sugar, and toffee bits in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Let stand at room temperature about 30 minutes. Use a spoon to skim the solids off of the top. Transfer to a storage container and refrigerate until ready to use.
Peppermint Syrup
Ingredients:
¾ cup water
¾ cup sugar
1 candy cane, crumbled (optional, for color)
½-1 tsp. peppermint extract
Directions:
Combine the water, sugar, and candy cane in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Stir in the peppermint extract – ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire. (Word to the wise – do not take a giant whiff of the still hot syrup unless you want a peppermint burn inside your nostrils. Trust Ben and I on this.) Transfer to a storage container and refrigerate until ready to use.
Gingerbread Syrup
Ingredients:
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cloves
1 tsp. molasses
1 cup water
1 cup sugar
Directions:
Combine all ingredients in a small saucepan over medium heat. Heat, stirring occasionally, until the sugar is completely dissolved. Let simmer gently for 10 minutes. Pour the mixture through a fine mesh sieve lined with cheesecloth. Store in the refrigerator until ready to use.
Note: The bottles pictured here are olive oil bottles I found at Target.
