FoodWage
Fancy-Ass Coffee Syrups
Ingredients for servings
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0.5 cup(s) sugar
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0.3333 cup(s) water
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1 vanilla bean, seeds scraped
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0.5 tsp pure vanilla extract
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2 cup(s) fresh blackberries
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0.3333 cup(s) water
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0.3333 cup(s) sugar
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0.5 cup(s) brown sugar
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0.5 tsp cinnamon
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0.3333 cup(s) water
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0.5 cup(s) sugar
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0.3333 cup(s) water
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1 tsp pure almond extract
for the vanilla bean syrup
for the blackberry syrup
for the cinnamon brown sugar syrup
for the almond syrup
Directions
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.
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.
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.
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.
Cold Brew Coffee
Vanilla Bean Syrup
Blackberry Syrup
Cinnamon Brown Sugar Syrup
Almond Syrup
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).