Wednesday, January 28, 2009


I was never really a coffee drinker until I started working here.. this office requires at least one cup in the morning.. I find myself having my ritualistic cup in the morning from my beloved Senseo (their Cappuccino is the best) and then when I get to work I will grab another. I usually like my coffee with milk and sugar.. but the first time I had Peppermint Mocha Coffee-Mate I was in love.. so I went about making a copy cat when after the holiday season it was no longer available in stores and I was like a maniac looking for it. The recipe is spot on in my book, but I've had a few people tell me it's not quite minty enough and now, with the absence of my Starbucks next door to work I had to rethink the whole Peppermint syrup.. and Thanks to Juliet at Inside The Icebox who posted a wonderful recipe for Peppermint syrup that I made last night and can be as Peppermint-y as you want it to be

here is Juliet's recipe for Peppermint Syrup followed by my Peppermint Mocha Coffee-Mate recipe :)

Peppermint Syrup

1 C. Water
1 C. Sugar
1tsp. Peppermint extract (feel free to adjust this to your liking)

Make a simple syrup by adding the sugar and water to a small sauce pan. Heat to boiling, stirring constantly until sugar has dissolved. Add 1 teaspoon extract and simmer for about a half hour. Refrigerate, or start mixing drinks - about 2 tablespoons syrup for each latte.

** I made this last night and put it into a jar to cool in the fridge, I did add 2 teaspoons to mine)

Peppermint Mocha Coffee Creamer (Coffee-Mate copycat)


1 pint fat-free half-and-half (or regular, but I like the fat free)
1/4 cup white chocolate chips
1/8 cup peppermint syrup


1. pour the half and half into a medium saucepan.
2. stir chocolate chips into the pan.
3. turn the heat onto medium-low and melt the chocolate into the half and half.
5. Once the chocolate is melted turn the heat off.
6. Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).