Peppermint Simple Syrup

Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.

CCP: Hold and serve at 41° F or below.

1. Place sugar and water in a microwave safe container.
2. Heat for two minutes. Using potholders, safely remove syrup from microwave and stir. If sugar has not dissolved, continue to heat in 30 second increments until done.
3. Add peppermint extract. Cool syrup and store in an airtight container in refrigerator. Notes: Store simple syrup in cooler up to one month. Make sure container is clean and airtight.

Tips

• One tablespoon syrup per 8 ounce fat-free chocolate milk.
• 8 fluid ounces simple syrup per 1 gallon fat-free chocolate milk.
• Store simple syrup in cooler up to one month. Make sure container is clean and airtight.
• Microwave Directions:
  • Place sugar and water in a microwave safe container.
  • Heat for 2 minutes. Using potholders, safely remove syrup from microwave and stir. If sugar has not dissolved, continue to heat in 30 second increments until done.
• This recipe is great in a Peppermint Mocha Latte. 

Nutrient analysis does not include milk and coffee as these are allowable beverages and do not need to be included in the smart snack beverage evaluation. The calories from sweeteners noted above must be included in the evaluation under “other beverages” and are limited to 60 calories per 12 fluid ounces. Please see FNS Q&A question 15 and 16.