Coffee Syrup

Coffee Syrup

A concentrated brewed syrup that sweetens iced coffee, milk, and cocktails with rich coffee depth.

Total 55 min Makes 16 oz Calories 50/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This simple syrup is simmered with strong brewed coffee and sugar until glossy and pourable, then cooled for storing in the fridge. It's a staple for stirring into cold milk for an instant iced coffee, or for drizzling over ice cream and pancakes. A splash also deepens the flavor of coffee cocktails like espresso martinis.

Ingredients

  • 2 cups strong brewed coffee
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. Brew 2 cups of strong coffee using about double the usual grounds, or use double-strength espresso.

  2. Combine the brewed coffee, sugar, and salt in a 6-quart saucepan over medium heat, stirring until the sugar dissolves.

  3. Bring the mixture to a gentle boil, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced by about a quarter.

  4. Remove from heat and stir in the vanilla extract.

  5. Let the syrup cool to room temperature, about 30 minutes, before transferring to a bottle or jar.

  6. Refrigerate in a sealed container for up to 2 weeks, shaking or stirring before use.

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    Coffee Syrup

    This simple syrup is simmered with strong brewed coffee and sugar until glossy and pourable, then cooled for storing in the fridge. It's a staple for stirring into cold milk for an instant iced coffee, or for drizzling over ice cream and pancakes. A splash also deepens the flavor of coffee cocktails like espresso martinis.

    55 min 16 oz 50 cal

    Ingredients

    • 2 cups strong brewed coffee
    • 1 cup granulated sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Method

    1. 1

      Brew 2 cups of strong coffee using about double the usual grounds, or use double-strength espresso.

    2. 2

      Combine the brewed coffee, sugar, and salt in a 6-quart saucepan over medium heat, stirring until the sugar dissolves.

    3. 3

      Bring the mixture to a gentle boil, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced by about a quarter.

    4. 4

      Remove from heat and stir in the vanilla extract.

    5. 5

      Let the syrup cool to room temperature, about 30 minutes, before transferring to a bottle or jar.

    6. 6

      Refrigerate in a sealed container for up to 2 weeks, shaking or stirring before use.