How to make coffee syrup

[Naveed Iqbal]

Coffee syrup is a delicious way to sweeten coffee, and there are many different flavors of syrup available. You can make your own syrup in a simple, easy and cheap way so you can save a lot of money on expensive commercial versions. A basic coffee syrup is just a simple syrup, but you can also add several of your favorite herbs, spices, and additional ingredients to make specialty flavored syrups. Also, there are other varieties of syrup that you can use for this purpose, such as the classic Pumpkin Pie Spice flavored syrup. Here at The Coffee Sector, we're going to show you exactly how to make coffee syrup in the comfort of your own kitchen

Prepare a simple syrup

Combine the sugar with the water. Pour the sugar and water into a small saucepan and stir. The two ingredients won't combine properly until the sugar dissolves into the water, which will happen when you add heat.

To make the simple syrup go further, increase the amount of sugar and water you use while maintaining a one-to-one ratio.

Heat the mixture. To turn the sugar and water mixture into syrup, heat over medium high heat to dissolve the sugar. Then boil it. When the syrup begins to boil, reduce the heat to medium and allow it to continue to simmer for three minutes.

Although the sugar will eventually dissolve in the cold water, that process could take hours or days to happen. Also, if you won't be adding heat to the mixture, the water won't boil and the syrup won't be as thick.

Cool and bottle the syrup. After allowing the syrup to boil for three minutes, remove it from the heat. Then, set it aside to cool for 30 minutes to an hour. Transfer the syrup to a sterilized mason jar with a lid and refrigerate. Simple syrup will keep in the refrigerator for at least a month. Suitable containers for storing simple syrup include:

·         Flexible plastic bottles

·         Wine bottles with screw caps

·         Clean jugs of vinegar or oil

·         Maple syrup bottles

Making Basic Variants of Simple Syrup

Try using vanilla syrup or almond simple syrup. There are many variants of simple syrup that use the same technique as simple syrup, although they include different ingredients. To make a vanilla or almond syrup, heat equal amounts of sugar and water in a saucepan and bring to a boil over medium high heat. Reduce the heat to medium and simmer the mixture for three minutes.

·         Remove the syrup from the heat and set aside to cool for 10 minutes.

·         Whisk in 2 teaspoons (10 ml) of vanilla or almond extract.

·         Allow the mixture to cool completely before bottling.

 

Make coffee flavored syrup. Combine the sugar, water, and coffee in a saucepan. Bring the mixture to a boil over medium heat, stirring from time to time to prevent it from burning and incorporate all the ingredients. When the mixture boils, remove it from the heat.

Set the mixture aside and allow it to cool to room temperature before bottling.

Make a sweet cinnamon variant. To make a sweet cinnamon simple syrup, replace the white sugar with brown sugar and maple syrup. Then, use half of the water and add a cinnamon stick. Bring all the ingredients to a boil in a saucepan over medium heat. Let them boil for five minutes and remove the saucepan from the heat.

Allow the mixture to cool with the cinnamon stick for approximately 15 minutes.

Remove the stick and transfer the mixture to a bottle. Store it in the refrigerator.

Make a seasonal pumpkin simple syrup. Whisk all the ingredients in a small saucepan. Then, bring the mixture to a boil over medium high heat, stirring regularly. When the mixture boils, reduce the heat to medium and continue to simmer for 10 minutes.

After 10 minutes, remove the pan from the heat and allow it to cool.

When the syrup reaches room temperature after about an hour, strain it through a strainer covered with cheesecloth to remove the pumpkin puree and spices.

Transfer it to a bottle and refrigerate it.

Preparing Caramel Coffee Syrup

Melt the sugars. There are other variants of coffee syrup flavors that are a bit more complex than a simple syrup, including caramel and hazelnut syrups. For the caramel, combine sugar, corn syrup, and ¼ cup (60 ml) of water in a small saucepan.

Heat the mixture over medium high heat and bring to a boil. Cover the saucepan with a lid and boil for two to three minutes.

Reserve ½ cup (120 ml) of water because you will use it later to dilute the caramel sauce and transform it into syrup.

Uncover the saucepan and continue heating the mixture. After boiling for two to three minutes, keep the saucepan on the heat and remove the lid. Continue heating and stirring the mixture until it appears light amber in color.

Remove the pan from the fire.

Add the remaining ingredients. Slowly whisk together the remaining ½ cup (120 ml) water, vanilla, and salt. Be very careful, as the caramel syrup may splash on you when you add the water.

Chill the mixture before serving or bottling. Then store it in the refrigerator.