Coffeesyrup Recipes
HOMEMADE COFFEE SYRUPS
Don't spend a fortune on store-bought syrups! Have cafe style coffee at home with these SIMPLE Homemade Coffee Syrups! So many flavor choices!
Provided by [email protected]
Categories Beverage
Time 25m
Number Of Ingredients 9
Steps:
- Put sugar and water into a heavy saucepan and bring to gentle boil, stirring often)
- Simmer on low for 15 minutes, stirring occasionally.
- Cool before putting into a container.
- Stir in the desired mix in to flavor your syrup accordingly
COFFEE SYRUP
I love coffee. Not just hot coffee, but cold and frozen coffee drinks, coffee candy, coffee baked goods, my coffee rub, I can go on and on. It is the deep, earthy smell and the taste of good coffee that makes me smile. This coffee syrup is so simple to make and very versatile. Use good-quality ground coffee and not instant coffee for best results. Once made, store the syrup in the fridge for up to 2 weeks and use to flavor milk, baked goods, in cocktails, or over pancakes.
Provided by Uzo Orimalade
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Combine sugar, water, and ground coffee in a pot over medium heat. Cook, stirring often, until sugar dissolves and mixture comes to a rolling boil, about 10 minutes. Reduce heat to low and cook, stirring occasionally, for 10 minutes.
- Remove from heat and let cool, about 30 minutes.
- Place a fine sieve on top of a lidded container and pour syrup through to strain out any coffee grinds if desired. Cover with lid and store in the refrigerator.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 50.4 g, Protein 0.1 g, Sodium 4 mg, Sugar 50 g
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- First things first: coarsely grind the coffee beans! Yeah, this is annoying. For a year I’d try to make coldbrew coffee with already ground beans, and grinding them definitely is better. I used my grinder thing for my vitamix. Just make sure they are COARSELY ground, this way you won’t have granules floating in your drink (which is one of the worse things ever in life, in my opinion). Once the beans a freshly ground, add them to a large bowl or pitcher/container/jar. Add the water and stir to mix. Let this mixture sit overnight in the fridge. I have heard both ways: at room temperature and overnight. I prefer it from the fridge. (Also as a note, sometimes I made this in my french press too. I just don’t have a huge one.)
- Combine the sugar, water, scraped vanilla beans, whole bean and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. I usually don’t remove the vanilla pod and just leave it in for flavor. You can remove it if you wish!
- Add the blackberries to a blender with the water. Puree until completely smooth and blended, then strain over a fine mesh sieve into a bowl – so all you have is blackberry juice. Combine the juice and sugar in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. This syrup can get extra sweet due to the flavor of your berries, so feel free to play along with water and sugar ratios.
- Combine the sugar, cinnamon and water in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.
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