Fancy-Ass Coffee Syrups


under 60mins
breakfast

Ingredients for servings

    for the vanilla bean syrup

  • 0.5 cup(s) sugar

  • 0.3333 cup(s) water

  • 1 vanilla bean, seeds scraped

  • 0.5 tsp pure vanilla extract

  • for the blackberry syrup

  • 2 cup(s) fresh blackberries

  • 0.3333 cup(s) water

  • 0.3333 cup(s) sugar

  • for the cinnamon brown sugar syrup

  • 0.5 cup(s) brown sugar

  • 0.5 tsp cinnamon

  • 0.3333 cup(s) water

  • for the almond syrup

  • 0.5 cup(s) sugar

  • 0.3333 cup(s) water

  • 1 tsp pure almond extract

Directions

    Cold Brew Coffee

  • First things first, coarsely grind the coffee beans! Yeah, this is annoying. I tried 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.

  • 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.

  • The next morning, strain the coffee through a few layers of cheesecloth or a coffee filter. It’s key to reduce the granules.

  • Fill a glass with ice, add your desired amount of coffee and cream/milk – then go to town with the syrups.

  • Vanilla Bean Syrup

  • 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.

  • Blackberry Syrup

  • 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.

  • Cinnamon Brown Sugar Syrup

  • 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.

  • Almond Syrup

  • Combine the sugar, water 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.

Notes

Left too long, your syrup can get moldy, so make only quantities that you’re likely to use within a reasonable time frame (1-2 weeks).

Clap if you liked this recipe!
4.5 40