HOMEMADE CANDY CANE VANILLA TEA & COFFEE SYRUP

This cozy candy cane syrup gives you all the nostalgic holiday flavor...peppermint-kissed sweetness, winter sparkle, and that creamy vanilla finish!

It’s perfect for Teacember, holiday lattes, hot chocolate, peppermint mochas, matcha drinks, and your iced coffee era… even in December.

This syrup mixes beautifully, and it lets your tea or coffee still shine. A total holiday essential.

Instructions

1. In a small saucepan, combine water, sugar, and salt.

2. Warm over medium heat until the sugar dissolves. Simmer on low for up to 10 mins.

3. Remove from heat and stir in the peppermint extract and vanilla.

4. Add red dye, 1–2 drops at a time, until you reach your perfect candy-cane pink.

5. Let cool completely, then transfer to a jar or syrup bottle.

The syrup will thicken slightly as it cools—still pourable, never sticky.

(If it over-thickens, add some boiling water & mix)

How to Use Candy Cane Syrup

In Tea:

• Perfect in Pepeppermint black tea, herbal blends, peppermint mocha tea, or peaches & cream oolong for a holiday spin.

In Coffee:

• Add 1–2 tsp to a latte for a classic peppermint latte.

• 3 tsp + chocolate syrup = instant peppermint mocha.

• Try in cold foam for a pink peppermint cold brew moment.

In Hot Chocolate:

• Add into your hot cocoa for cozy holiday energy

In Milk Steamers for Kids:

•  warm milk + Candy Cane Syrup =  instant festive magic.

Storage

• Store in an airtight jar in the fridge.

• Keeps for 2–3 weeks.

• If sugar crystallizes, rewarm gently until smooth.