It’s so funny how roles have been reversed. Three years ago, Jason started convincing me that we should get a dog and it took him three years to finally get me to cave.
Now, I’m trying to convince him to let us get a second corgi. He wants to wait until we move into our new house to get one and realistically, I know that that is the right thing to do but I’m watching all these corgi puppy videos on Facebook and it is giving me ALL the feels. And then Winston’s first birthday is coming up next week and I’m watching all his puppy videos and I just really want a second one!
I imagine this is how parents are with their first born?
I’m a huge fan of minty goodness. Although, mint chocolate chip ice cream is one of those I’m still on the fence on. When we were growing up, I remember that was my dad’s favorite ice cream flavor. So much so that we would always have a bucket of mint chocolate chip ice cream in the freezer.
It became my favorite flavor too but the older I got, the less and less I enjoyed it. I started gravitating towards cookie dough and espresso type flavors.
Speaking of coffee. Mint + coffee = love. My favorite kind of math equation.
I made this mint vanilla simple syrup from the abundant amount of mint I bought at the grocery store and added a bit of vanilla bean paste and omg, I’ve been putting a little bit every morning in my lattes and IT IS HEAVEN. I can’t wait for next week when I share with you a recipe made with this mint simple syrup.
You will LOVE IT.
But you can seriously put this mint vanilla simple syrup in a lot of other things! Like cocktails (hello, mojitos) or homemade ice cream or popsicles or tea!
Make a batch of this and pop it in the fridge. Let the mint continue to infuse the syrup and you’ll be finding yourself figuring out how you can incorporate this syrup in more than one way ;)
Mint Vanilla Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 1 teaspoon vanilla bean paste
- A large bunch of mint, chopped
- In a small saucepan over medium heat, add sugar and water and dissolve sugar into the water until no granules remain. Add the vanilla bean paste and chopped mint to the mixture, stir, let sit over heat for 3-4 minutes then remove from heat.
- Let cool completely before storing in jars.
- At this point, you can either keep the mint leaves in the syrup to give it a stronger mint flavor or strain out the mint leaves before adding to jars. Up to you!
- Keep in refrigerator for up to three weeks.
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