Candy Cane Latte Recipe (With Real Crushed Candy Canes)
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Every December the same question appears: what do you do with the box of candy canes nobody is eating? Melt them into your coffee. This candy cane latte recipe turns crushed candy canes into a pink, minty syrup in about five minutes, then layers it with espresso and steamed milk for a drink that tastes like the holidays without needing a bottle of store-bought syrup. It takes about 10 minutes from start to finish, and the syrup keeps for weeks.
Below: the syrup, the latte, iced and white chocolate variations, a lower-sugar version, and a short, verified history of the candy cane itself.
In this article
- Candy cane syrup
- Candy cane latte recipe
- Variations
- Tips and fixes
- A short history of the candy cane
- FAQ
Step 1: Candy cane syrup
Makes about ½ cup (120 ml), enough for 5–6 lattes.
| Ingredient | US | Metric |
|---|---|---|
| Standard peppermint candy canes | 4 (about 2 oz) | about 55 g |
| Water | ½ cup | 120 ml |
| Vanilla extract (optional) | ¼ tsp | 1 ml |
- Crush the canes. Put them in a zip-top bag, wrap it in a towel and tap with a rolling pin until you have small pieces. Set 1 tablespoon aside for topping.
- Melt. Combine the rest with the water in a small saucepan over medium-low heat. Stir until fully dissolved, about 4–5 minutes. Do not boil hard, or it thickens too much.
- Finish. Off the heat, stir in vanilla. Cool, pour into a clean jar and refrigerate. It keeps for about 2–3 weeks.
The syrup comes out pale pink and very minty. If you prefer a classic simple-syrup method with peppermint extract instead, our guide to homemade coffee syrups shows how.
Step 2: Candy cane latte recipe
Ingredients (1 latte, about 12 oz / 350 ml)
- 2 shots espresso, about 2 oz (60 ml), or ½ cup (120 ml) strong brewed coffee
- 1–2 tbsp (15–30 ml) candy cane syrup
- 8 oz (240 ml) whole milk or oat milk
- Whipped cream and 1 tsp crushed candy cane, to top
Method
- Brew the espresso into a large mug. A moka pot or AeroPress works well if you do not have a machine.
- Add syrup and stir while the coffee is hot. Start with 1 tablespoon; peppermint gets intense fast.
- Steam or froth the milk to about 140–150°F (60–65°C). See how to froth milk if you are using a frother or a jar.
- Pour the milk over the espresso and top with foam.
- Garnish with whipped cream and crushed candy cane right before serving, so the pieces stay crunchy. A mini candy cane hooked over the rim is optional but irresistible.
No-syrup shortcut
Drop one whole candy cane into the milk as you heat it on the stove, stirring until it melts, then froth and pour over the espresso. You get a lighter mint flavor and one less jar in the fridge.
Variations
Iced candy cane latte
Stir 1½ tbsp syrup into the hot espresso, then pour over a glass full of ice and top with 6 oz (180 ml) cold milk. Finish with cold foam or whipped cream and crushed candy cane.
White chocolate candy cane latte
Melt 1 oz (30 g) chopped white chocolate into the hot espresso before adding the syrup. White chocolate softens the mint and makes it taste like a holiday bark. Reduce the syrup to 1 tablespoon to keep the sweetness in check.
Candy cane mocha
Add 1 tbsp cocoa powder or chocolate sauce with the syrup. For a fuller chocolate-mint version, follow our peppermint mocha recipe.
Lower-sugar version
Brew a peppermint-flavored coffee, which gets its mint from aroma rather than sugar, and add frothed milk with just 1 teaspoon of syrup, or none. Our Candy Cane coffee (below) is made for exactly this.
Dairy-free
Oat milk froths best and its natural sweetness suits mint. Coconut milk adds a tropical note that some people love with peppermint; almond milk is lighter but foams less.
Tips and fixes
| Problem | Fix |
|---|---|
| Too minty | Use 1 tsp syrup at a time, or add more milk |
| Too sweet | Use stronger coffee, or swap half the syrup for unsweetened cocoa |
| Syrup set hard in the fridge | Warm gently with 1 tbsp water and stir |
| Topping turned sticky | Add crushed candy cane just before serving |
| Not pink enough | Use canes with more red stripe, or add a few drops of beet juice |
A short history of the candy cane
Candy canes are older than most people think. A popular legend says that in 1670 a choirmaster at Cologne Cathedral bent sugar sticks into the shape of shepherds’ crooks and handed them out to keep children quiet during the Christmas service. It is a lovely story, but it is a legend: there is no firm evidence, and food historians say the cane’s exact origin is still debated. Another theory is simply practical: a hooked candy is easy to hang on a Christmas tree.
The written record is clearer. The term “candy cane” appears in an 1865 issue of Harper’s Weekly, in a child’s letter asking Santa for one. Earlier references to “striped candy” and “peppermint canes” date to around 1859–1860, which suggests that red stripes and peppermint arrived earlier than the often-repeated claim that stripes only appeared around 1900. The first candy canes were most likely plain white sugar sticks, with peppermint flavor and red stripes added later in the nineteenth century.
For more festive drinks, browse our Christmas coffee recipes.
Best coffee for a candy cane latte
Our Candy Cane coffee brings peppermint candy and a hint of sweet vanilla to a smooth medium roast, with zero sugar added, so it gives you the flavor with less syrup. For chocolate and mint together, Peppermint Mocha pairs rich chocolate with cool peppermint. If you prefer to add mint yourself, an unflavored coffee like our Holiday Blend, with cocoa and warm spice notes from Brazil, Peru and India, makes a cozy base. Find more in our flavored collection.
Candy cane latte FAQ
What does a candy cane latte taste like?
Like a creamy latte with a cool, sweet peppermint finish. It is lighter than a peppermint mocha because there is no chocolate.
Can I melt candy canes in coffee directly?
Yes, but they dissolve slowly in a small cup. Melting them in hot water first as a syrup, or in the milk as you heat it, gives a smoother result.
Is a candy cane latte the same as a peppermint latte?
Very close. A peppermint latte usually uses peppermint syrup; a candy cane latte uses melted candy canes, which add a little vanilla-sugar note and a pink color.
Can I make candy cane syrup with sugar-free candy canes?
You can, but they may not dissolve the same way and can taste different. Test a small batch first.
How long does candy cane syrup last?
About 2–3 weeks in a clean, sealed jar in the fridge.
Sources
- Erin Metz, “The Invention Of Candy Canes Likely Dates Back To The 17th Century,” Food Republic, 2024. foodrepublic.com
- Barry Popik, “Candy Cane,” The Big Apple (etymology citations). barrypopik.com
Facts checked in October 2026.
Keep reading: Peppermint Mocha Recipe · Christmas Coffee Recipes · Flavored coffee