Coffee Syrup Recipe

Author: Susan Zimmer
This versatile syrup is perfect for making iced coffees. It is also great for desserts and over ice cream, too!

Yield: 1 Cup
Cook time: 0
Prep time: 0
Total time: 0

Ingredients

• 2 cups (500 ml) hot, fresh espresso or strong coffee
• 1 1/3 cups (350 g) sugar
• 1 vanilla bean, split lengthwise
• 1/3 cup (75 ml) dark roast coffee beans, cracked slightly
• A pinch of salt



Method

1. Combine the espresso, sugar, vanilla bean, coffee beans, and salt in a medium-size saucepan.
2. Cook over low heat, stirring frequently, until the sugar is dissolved.
3. Bring to a boil over medium-high heat and cook, without stirring, for about 4 minutes, or until thick and syrupy.
4. Remove the saucepan from the heat and let cool completely.
5. Strain the espresso mixture through a fine sieve into a small bowl.
6. Discard the coffee beans and, if desired, set the vanilla bean aside for another use.
7. Cover the syrup with plastic wrap and chill until ready to use. The syrup can be kept refrigerated for up to 1 month.


4/ 5stars
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