Easy, delicious Coffee Flavored Syrup
This time we want to share one of our favorites treats: A yummy, coffee flavored syrup! A syrup that’s very simple to make but contributes an amazing complex flavor to your dessert or breakfast.
The advantages of using homemade syrup are quite obvious: it’s healthier than store-bought syrup, as it doesn’t contain any artificial/chemical additives, and moreover, you can control the quality of the ingredients used. Plus, you can adjust the sugar, making it more or less sweet AND add any flavors you like! In this recipe we used a little vanilla to make the taste a bit Kahlua-like.
It’s also quick to make, with very little fuss. This means you can have wonderful coffee syrup in your refrigerator at all times. It will last for at least 2 weeks in a sealed container, but you probably will make it disappear a lot sooner than that:) So, if you ‘re having people over, make sure you double the quantity of the ingredients listed below to make it last.
This homemade syrup recipe is fantastic for your breakfast; Try it with your cereal, your oatmeal, French toast, or your pancakes, waffles or crepes! Add it in your beverages! Use it in your desserts, like ice creams, sundaes, cakes or even pies, for a heavenly result!
We really cannot describe how delicious this syrup is…Trust us and make one batch. You will make A LOT more again very soon:) So let’s start making it!
- 250 ml (1 cup) strong brewed coffee *
-220gr/7.8oz or 250 ml (1 cup) white sugar
-8gr/0.25-0.3oz vanilla sugar. You can also use 1-2 teaspoons of vanilla extract or vanilla powder.
* to make strong brewed coffee use 250ml (1 cup) of water and 45ml (3 tablespoons) roast ground coffee.
Preparation
Add the sugar (pic.1) and coffee (pic.2) in a medium sized saucepan or a small pot.
Put it on medium to high heat.
Once it starts boiling, reduce heat to low and let it simmer for about 15-20 minutes. Stir occasionally. If it starts to rise in the saucepan, it means the heat is still higher than it should. Remove briefly, stir, lower the heat even more and then put it back on.
When the volume has dropped to about half the original size, add the vanilla (pic.3), stir and remove from heat.
Allow it to cool in room temperature (50 minutes to 1 hour).
Pour into an airtight container or a mason jar if you plan on storing the syrup. It can last for up to 2 weeks without any issues.
1. Make sure the syrup has cooled before pouring it to the jar/container.
2. You can also add 1 tablespoon of brandy into the syrup (stir well), before storing or serving.
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