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Homemade Coffee Syrup

March 22, 2012

If you've shopped for coffee syrup in the grocery store lately you know they are ridiculously expensive.  But even more disturbing than the expense are the ingredients - preservatives and corn syrup.  The syrup used for coffee is quite simply a flavored simple syrup.  Making it yourself not only saves money, but allows you to keep out the unnecessary ingredients and to flavor it to the strength you desire.  It's the perfect thing to have on hand for iced summer drinks as well, which takes away the issue of trying to dissolve granulated sugar in iced drinks.  {because there are no preservatives, this does have an expiration - usually lasts 30-60 days in the refrigerator}

Here's a few flavors I like to keep on hand:

The Basic Recipe - Simple Syrup:
1 c. water
1 c. granulated sugar

Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often.  Boil for 5-7 minutes, or until all sugar has dissolved.  Remove the pan from the heat and allow to cool.  Store in a sealed container in the refrigerator.

If you'd like to flavor your syrup, here's a few I've tried:

Vanilla Syrup: Either add 1 vanilla bean pod to the saucepan with the sugar and the water and remove after the syrup has cooled, or, you can add 1/2 - 1 t. vanilla extract (depending on the strength you desire) to the syrup once you have removed it from the heat. (this recipe is the perfect place to use clear vanilla if you have any in your pantry)

Cinnamon Syrup:
Add 1 t. ground cinnamon to the sugar and water.  Proceed with the Simple Syrup recipe above.  Shake well.

Raspberry Syrup:
Add 1/2 c. fresh or frozen raspberries to the sugar and water.  Following the recipe above, bring to a boil, smashing the raspberries against the pan to release the juice.  After the syrup has cooled strain the syrup prior to using and/or storing.  Shake well.

Coconut Syrup:
Add 1/4 cup + 1 T. Cream of Coconut (not coconut milk) to the water and sugar.  Proceed with recipe above.  Once you've removed the pan from the heat, add 1/4 t. coconut extract, if you would like a little more coconut flavor. ** The syrup may appear to separate after refrigeration.  If shaking alone will not break up the layers, I poke a shish kebob skewer in the bottle and this breaks it up.  Shake well. **

Caramel Syrup:
Follow the simple syrup recipe above.  Once syrup is removed from the heat, stir in 1/4 - 1/2 c. caramel sauce, depending on the strength you desire.  ** The syrup may appear to separate after refrigeration.  If shaking alone will not break up the layers, I poke a shish kebob skewer in the bottle and this breaks it up.  Shake well. **

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