Best 14 Coffee Syrup Recipes

COFFEE SYRUP

Steps:

• Combine sugar, water, and ground coffee in a pot over medium heat. Cook, stirring often, until sugar dissolves and mixture comes to a rolling boil, about 10 minutes. Reduce heat to low and cook, stirring occasionally, for 10 minutes.
• Remove from heat and let cool, about 30 minutes.
• Place a fine sieve on top of a lidded container and pour syrup through to strain out any coffee grinds if desired. Cover with lid and store in the refrigerator.

COFFEE SYRUP

Steps:

• Boil the sugar and water together for about 5 minutes.
• Pour over the ground coffee.
• Let stand until cool; strain.
• Refrigerate syrup in a sealed container.
• **This syrup can be used in making a milk shake, milk nog, and other milk beverages where coffee flavor is desired.

COFFEE MILK SYRUP

Steps:

• Place ground coffee in filter basket of a drip coffeemaker. Add 2 cups cold water to water reservoir and brew according to manufacturer's directions., In a small saucepan, combine coffee and sugar; bring to a boil. Reduce heat; simmer until reduced by half, about 30 minutes. Remove from heat; transfer to a small bowl or covered container. Refrigerate, covered, until cold or up to 2 weeks., To prepare coffee milk: In a tall glass, mix 1 cup milk and 2-4 tablespoons coffee milk syrup.

PUMPKIN SPICE COFFEE SYRUP

Steps:

• Mix water and sugar in a saucepan. Bring water to a boil, reduce heat to medium-low, and cook, stirring regularly, until sugar is dissolved completely into a simple syrup, about 5 minutes.
• Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes.
• Strain the mixture through a sheet of cheesecloth. Return liquid to the saucepan over low heat.
• Stir sweetened condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup and cook, stirring regularly, until the pumpkin dissolves into the liquid, about 5 minutes.

CARAMEL COFFEE SYRUP

Steps:

• mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY.
• Turn heat to high and cover and let boil for two minutes.
• Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat.
• CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step.
• Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.

COFFEE SIMPLE SYRUP

Steps:

• Stir the sugar into the hot coffee in a small saucepan until dissolved. If needed, gently heat the syrup over medium heat to fully dissolve the sugar. Cool completely. The syrup will keep refrigerated for 2 weeks.

PUMPKIN SPICE SYRUP (FOR COFFEE OR TEA)

Steps:

• Mix first 5 ingredients in a 1 quart saucepan and bring to a boil.
• Reduce heat and simmer for 10 minutes, stirring often; cool completely.
• Strain in a coffee filter or a strainer lined with cheesecloth.
• Add 2 teaspoons vanilla extract, after it has cooled completely, if desired.
• Pour into an air-tight bottle or jar and store in the refrigerator. Keeps for 1-2 weeks.

COFFEE SYRUP

Steps:

• 1. In a small saucepan heat coffee just to simmering. Stir in sugar and vanilla and simmer 8 minutes, stirring until sugar dissolves; cool before using.

ICED COFFEE SYRUP

Steps:

• Combine the instant coffee granules with the hot water and stir until dissolved. Stir in the condensed milk. Store in an airtight container or jar and refrigerate, until ready to use.

SIMPLE SYRUP FOR ICED COFFEE DRINKS

Steps:

• Bring sugar and water to a boil ina small saucepan overhigh heat. Cook, stirring,until sugar dissolves. Letcool.

VANILLA CARAMEL SYRUP - FOR COFFEE OR ESPRESSO

Steps:

• Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
• Put the scrapings and the outer beans in a sauce pan.
• Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
• Turn heat up to medium for a few more minutes (3-5) stirring constantly.
• Do not boil.
• Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
• This is to remove the bean skins and any sediment.
• Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.

HEALTHIER HOMEMADE PUMPKIN SPICE LATTE & COFFEE SYRUP

Steps:

• Add all ingredients to a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture begins to boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let sit for another 10 minutes.
• Place a fine-mesh sieve over a bowl or large jar and strain syrup. Discard solids. Pour into an airtight storage container and transfer to refrigerator. Contents may settle, so just give it a quick shake before enjoying pumpkin spice deliciousness in your morning coffee or latte. I like 2-3 tablespoons of syrup stirred in to each cup, but you may prefer more or less. Make it your own!

COFFEE FLAVOURED SYRUP

Steps:

• Combine all ingredients in a pot, bring to a boil and boil for 10 minutes.
• Strain through a cheesecloth and store in a bottle in the fridge. Will keep for 2 months.

SLOW-SMOKED TURKEY WITH CANE SYRUP-COFFEE GLAZE RECIPE - (4.2/5)

Steps:

• In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°F. Transfer the turkey to a cutting board and let rest 20 minutes before carving.