Coffee syrup is a sweet, thick coffee concentrate, typically used to add coffee flavor to baked goods and candies. It can also be used to make an east coast classic drink, coffee milk. This homemade coffee syrup tastes much better than store-bought coffee syrups, and it can be made at a fraction of the cost.
Coffee. I love coffee so much that in the next few weeks, I’ll be sharing a few recipes with you using coffee. To kick it off, I’m starting with this simple coffee syrup recipe. It’s inspired by the coffee syrup that is almost impossible to find in the stores around here (Upstate NY). Trader Joe’s coffee syrup is really expensive, so I had to solve the problem by making my own. Good bye store bought coffee syrup. It was really nice getting to know you. 🙂
I love my coffee sweet which makes it even easier to over indulge in all these tasty treats I’m making. But even people that drink their coffee black, can’t get enough of coffee desserts. Sweet or not, there’s something about it that is irresistible. My father who does not have a sweet tooth in his body goes crazy for things like coffee milkshakes.
Now I’ve done a little teasing, let me spill the beans on what I’ve got in store for you other than this amazing coffee syrup. I’ll be sharing some coffee cheesecake, coffee cookies and hopefully some coffee cupcakes. The cupcakes are still a work in progress. Cakes can be touchy, so I’m still testing that recipe. Fingers crossed I get it straightened out. Meanwhile, I have 12ish days of Christmas cookies coming at you.
I have so many ideas that I want to get out there for Christmas. I hope I can get them all in. That’s why I say 12ish days of Christmas cookies.
How to Make Coffee Syrup:
- 1/2 cup granulated sugar
- 1/2 cup cold water
- 1 + 1/2 T. instant coffee
- In a saucepan over medium heat, add in the sugar, water and instant coffee. Stir to combine.
- Let the coffee syrup come up to a boil and reduce to a simmer. Let simmer until thickened.
- Mine simmered for about 15 minutes.
- Pour into a cup and let cool. Cooling the syrup will let it thicken more. Use the syrup in recipes and a cup of milk.
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