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).

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:

• Breville Barista Pro in Black Truffle

• Coffee Scale

• Crema 53.3mm Distributor/Tamper Tool (silver)

• Crema 54mm Bottomless Portafilter (Light-Medium)

• Crema 53.4mm Dosing Cup (Stainless Steel)

• Temple Coffee's La Morelia (single origin, Colombia)

• Temple Coffee Summer Shade Glass