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The Winter Flavour Forecast: 3 Creative Ways Businesses Can Use Peppermint Extract This Holiday Season

As winter draws near and with it, of course, the Christmas season, the familiar scents of cinnamon, cloves, and nutmeg fill kitchens and cafés. Yet, one flavour quietly making its way back into festive menus is peppermint, fresh, bright, and nostalgic. Long associated with festive treats, it’s finding new roles this year, beyond candy canes and after-dinner mints. Businesses, from cafés to bakeries and even wellness brands, are beginning to explore how peppermint can lift both sweet and savoury creations

Why Holy Lama Spice Drops®?

Among the standout products redefining natural flavouring is Holy Lama’s Peppermint Spice Drops®, a Great Taste Award winner (2016, 1 Gold Star). These drops capture the authentic essence of peppermint, the same bright, cooling note loved in confectionery and sweet dishes, in a convenient, concentrated liquid form.

Free from artificial colourings, preservatives and flavourings, they are vegan, GMO-free, sugar-free, gluten-free, nut-free and alcohol-free. Their versatility lies in their solubility, as they blend easily into both water- and fat-based preparations, and they stay fresh for up to 3 years from the manufacturing date.

Unlike traditional peppermint essences or extracts, Holy Lama’s Spice Drops® preserve the true character and natural goodness of the herb. Just a few drops deliver consistent, controlled flavour, ideal for both home bakers and professional kitchens.

So, how can businesses tap into this refreshing flavour trend this holiday season? Here are three ways peppermint can transform a winter menu, with some inspiration from Holy Lama’s own kitchen.

1. Cucumber Soup with Mint and Peppermint

Peppermint might not be the first flavour that comes to mind for soups, but it brings a crisp contrast that cuts through richness beautifully. When used with restraint, it adds a refreshing dimension to creamy textures.

The Cucumber Soup with Mint and Peppermint Spice Drops is a light, elegant starter that surprises with its balance. A dish that feels both comforting and invigorating, a nod to summer freshness within a winter meal. Restaurants can serve it chilled as a palate cleanser or warm for a delicate first course. Vegan versions with olive oil or rapeseed oil work just as well, making it versatile for modern dietary preferences.

Ingredients:

For the soup:

  • 400g cucumber, washed but not peeled

  • 1 medium potato, peeled (100g)

  • 4-5 good-sized spring onions, washed

  • 1 medium Cos lettuce or 3-4 Baby Gem, washed

  • 1 generous tsp butter (use olive oil for Vegan option)

  • 850ml vegetable stock (can be made from stock cubes)

  • Sea salt and freshly ground black pepper. If using vegetable stock cubes, omit the salt and adjust seasoning at the end of cooking.

For the garnish:

Method:

  1. Chop the cucumber and potato into chunks. Slice the spring onions (including the green part). Roughly tear the lettuce into small pieces.

  2. Take medium-sized saucepan, add the butter and melt on low heat. Stir in the prepared vegetables and cover with a lid.

  3. Allow the vegetables to cook on low heat for 5 minutes.

  4. Add the stock and season with pepper. Stir and bring to a gentle simmer for 5 minutes. Place the lid back on and turn the heat to a low setting. Simmer for another 20 minutes or until the potato is cooked through. Remove from the heat and using a hand blender, purée the soup until it is smooth.

  5. Sieve the soup to create a creamier texture. (Optional)

  6. Blend the crème fraîche, cream, very thick yogurt or oil with the Peppermint Spice Drops® and the Mint Spice Drops®.

  7. Serve the soup hot or cold. Add a large tablespoon of the blended mixture just before serving.

2. Chocolate and Peppermint Pinwheel Cookies

A festive favourite that pairs the richness of chocolate with the refreshing coolness of peppermint. These pinwheel cookies are as delightful to look at as they are to eat, with Holy Lama Peppermint Spice Drops® adding pure, balanced flavour to every swirl.

Ingredients:

Method:

  1. Line a baking sheet with plastic wrap or clingfilm allowing a little overhang.

  2. To make the butter mixture, in a large bowl, use a baking spatula or wooden spoon to cream the butter and sugar.  Add the egg, vinegar, baking soda and salt.  Mix well.

  3. Transfer half of the butter mixture into a large bowl and add the Peppermint Spice Drops® and green food colouring to it. Combine well and set aside. This will be for the mint dough.

  4. To make the chocolate dough, use the rest of the butter mixture and add the Vanilla Spice Drops® and cocoa powder.  Mix well.  Gradually stir in 375g cups flour.  When the dough gets too stiff, use your hands to knead it into a smooth ball.  If the dough is too sticky, knead in a teaspoon of flour.

  5. Press down the chocolate dough to cover the bottom of the clingfilm covered baking sheet in a thin layer. Dust hands with flour, if needed to make it thin and smooth. Chill for about 10 minutes in the refrigerator.

  6. While the chocolate dough chills, finish making the mint dough. Take the mixture for the dough and gradually stir in the 280g flour. Knead into a smooth ball.

  7. Roll the mint dough and place it on the chilled chocolate dough. Use the plastic to lift the pressed dough out of the pan and onto your work table. Keep the plastic under the dough. To make it easy to roll, use the heels of your hands to flatten one side of the dough to 1/4 inch thick. Place this flattened strip in front of you to begin rolling. Lift the plastic to help you roll the dough into a tight cylinder.

  8. Pat the ends in. Wrap the dough in the plastic wrap. If the cylinder is thicker in some parts than others, roll the thicker parts a few times to even it out. You should have a cylinder that is 2 1/2 inches in diameter. Chill for 30 minutes.

  9. Preheat the oven to 175°C/345°F/gas 3.

  10. After chilling, remove the plastic, and then use a knife to cut the cylinder into 1/2 inch thick rounds. If the dough is too stiff to cut, let it warm up a little first. Place the rounds on a lined baking sheet at least 3 inches apart.

  11. Bake the cookies for about 16 minutes, or until the edges are firm, the tops are no longer shiny and the green dough is still green (if baked for too long, the green dough will turn golden). They might be slightly soft in the middle but will firm up once cooled. Cool completely on the sheet and then serve. Store in an airtight container.

3. Tropical Cooler for Pimm’s Cocktail

This tropical cooler brings sunshine to the glass, bright, citrusy, and slightly herbaceous. It can be served as a non-alcoholic soft drink, or used as the base for a light cocktail. The blend of fruit juices gives body and depth, while Peppermint, Mint, and Lemongrass Spice Drops® add an aromatic layer that feels fresh without being overpowering.

Ingredients:

Method:

  1. Mix all four juices together in a jug.

  2. Add the honey, agave syrup or the sugar syrup and the Spice Drops® and mix well.

  3. This makes a great drink when mixed half and half with sparkling water and also works brilliantly as the 'lemonade' part for a special Pimm’s cocktail.

  4. Garnish with some slices of cucumber and a sprig of fresh mint.

Takeaway

The revival of peppermint isn’t just a nod to nostalgia; it’s a quiet reminder of how freshness can transform the everyday. A single drop has the power to wake up a recipe, brighten a drink, or lend that clean, lingering note that makes people take a second sip. For cafés, chocolatiers or home bakers, choosing Holy Lama’s Peppermint Spice Drops® isn’t only about flavour, it’s about ease, consistency and a touch of artistry. Concentrated, award-winning, and naturally pure, they let you measure creativity by the drop, not the spoonful. So this Christmas, incorporate  this festive flavour in your Christmas-themed recipes

Next article The Magic Ingredient: How Cinnamon Creates the Ultimate Festive Aroma

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