The ultimate recipe for a healthier simple syrup to spice up your drink recipes
Thai chili simple syrup is an amazing ingredient to give your mocktails more complexity and emulate the slight burn of alcohol in the back of your throat. If you can't find Thai chilis this would work well with jalapeño peppers too.
Working with Monkfruit Sweetener vs. Plain Sugar
I love making syrups with monkfruit sweetener becuase it's zero sugar and has a really clean flavor (much less of that chemical aftertaste than Stevia or Splenda). You can find the brand I use easily on Amazon* and in many health food stores. This syrup can also be made with plain white sugar.
A traditional simple syrup is made from a 1:1 sugar to water ratio. With monnkfruit sweetener you'll want to do a 1:2 sweetener to water ratio.
To avoid crystallization do not boil monkfruit sweetener - a gentle simmer and then letting the peppers sit for an extended period is best.
Store in a covered mason jar or these are the adorable syrup containers I use and leave in a cool spot. If your fridge runs super cold it might crystallize, but I've been able to keep this one in my fridge for up to 10 days.
Ingredients
2 Thai chilis or 1 large jalapeño pepper
1/2 C monkfruit sweetener or 1 C plain sugar
1 C water
Instructions:
Cut off stems of pepers and thinly slice the peppers, including the seeds.
Combine with monnkfruit sweetener and water in a saucepan. Bring to a gentle simmer for 5 min. If you're using plain sugar you can simmer a bit longer and at a higher temperature.
Let sit and cool for at least 60 minutes. The longer you let the peppers sit the spicier it will be.
Strain out the peppers and store in a syrup jar at a cool temperature. This can be used for up to 10 days.
Happy clean drinking! Watch me make this recipe on Instagram.
*Affiliate link: please note that some links on this blog may be affiliate links. This means that at zero cost to you, if you purchase products used in this recipe I may receive a small commission. Opinions and recommendations are my own.