Best 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 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.

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.

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.

BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP

Steps:

• In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

PEPPERMINT COFFEE SYRUP

Steps:

• Bring water and sugar to a boil in a saucepan. Reduce heat to medium; stir 4 to 5 minutes. Add peppermint extract and remove from heat. Cool syrup for 5 minutes; pour into glass jar with tight-fitting lid.

TEARIMISS YOU: VANILLA RUM CAKE SOAKED WITH COFFEE RUM SYRUP AND WHIPPED CREAM MARSALA MASCARPONE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
• For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.
• For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.
• To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting.

PUMPKIN SPICE LATTE COFFEE SYRUP

Steps:

• Bring water, pumpkin puree, brown sugar, white sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and allspice to a simmer in a saucepan over medium heat. Cook and stir until thickened to syrup consistency, 10 to 12 minutes. Remove saucepan from heat and cool syrup, about 5 minutes. Stir in vanilla extract; cool to room temperature.

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.

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.

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.

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.

ALMOND SYRUP FOR FLAVORED COFFEE

Steps:

• In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching.
• Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons
• Store in a closed container in the refrigerator for up to a week.

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.

SPICED COFFEE ICE CREAM BOMBE WITH CARAMEL SYRUP

Steps:

• For ice cream: Line 9-cup charlotte mold or 9-inch-diameter soufflé dish with double-thick layers of plastic wrap, extending over sides; place mold in freezer.
• Mix half and half and cream in large saucepan; scrape in seeds from vanilla beans; add beans; bring to simmer; whisk yolks and sugar in large bowl to blend; gradually whisk in hot half and half mixture; return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil); strain into large bowl; dvide custard equally between 2 medium bowls; add espresso powder and spices to custard in 1 bowl, stirring until espresso powder dissolves; cover and chill both custards until cold.
• Process coffee-spice custard in ice cream maker according to manufacturer’s instructions; spoon ice cream into mold; using back of spoon and working quickly, spread ice cream over bottom and up sides of mold, leaving center hollow (you may need to freeze ice cream for a while if it becomes too soft and starts to melt down the sides before molding); feeze until firm, about 1 hour; using back of spoon, respread ice cream up sides of mold and even with top rim; place mold in freezer.
• Process plain custard in ice cream maker according to manufacturer’s instructions; add cookie crumbs during last 1 minute of processing; spoon ice cream into center of mold, filling completely (reserve any remaining ice cream for another use); cover bombe; freeze overnight (can be made up to 1 week ahead; keep frozen).
• For syrup: Stir sugar and ¼ cup water in medium saucepan over low heat until sugar dissolves; increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan; add brandy and remaining 3 tblsps water (stand back!); stir over low heat until caramel syrup is smooth; cool (can be prepared 1 day ahead; cover tightly and let stand at room temperature).
• Whip cream in medium bowl to stiff peaks; spoon whipped cream into pastry bag fitted with medium star tip; unmold bombe onto serving plate; peel off plastic; pipe columns of cream up sides of bombe; pipe more cream on top of bombe; serve with syrup.

PANCAKES WITH WARM MAPLE SYRUP & COFFEE BUTTER

Steps:

• 1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
• 2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
• 3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
• 4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
• 5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.

VANILLA SYRUP FOR COFFEE

Steps:

• Combine the sugars and water in a saucepan.
• Boil for at least 10 minutes.
• Let cool. When solution has cooled, add the extract and stir well. Store in an airtight bottle or container.

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.

COFFEE-MARSALA SYRUP

Steps:

• Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.