Peppermint Syrup

1. Add cane sugar and water to a medium saucepan and bring to a boil stirring constantly until the sugar dissolves. 
2. Simmer the syrup for 10 minutes.
3. Take off the heat and stir in the peppermint extract. Start with ¼ tsp, taste it, and add more to taste. Every brand of peppermint extract might have a different strength.
4. Pour the syrup into a glass jar and store it in the fridge. Wait for it to cool down before closing with a lid.

Peppermint White Chocolate Mocha

1. Crush one or two candy canes in a ziplock bag with a rolling pin or a meat tenderizer. 
2. Dip the rim of your mug in agave syrup and roll it in the crushed candy canes to coat. Set aside.
3. Add chocolate chips to your mug and brew two shots of espresso over them.
4. Add peppermint syrup and stir with a spoon or a handheld milk frother to mix well.
5. Warm-up and froth your milk and pour it over the coffee.
6. Top with whipped cream and more crushed candy canes if desired. Enjoy!