Four Homemade Coffee Syrups

Ingredients

Coldbrew Coffee

• 1 cup whole coffee beans
• 5 cups filtered water
• regular ice or coffee ice cubes
• Vanilla bean syrup
• 1/2 cup sugar
• 1/3 cup water
• 1 vanilla bean, seeds scraped
• 1/2 teaspoon pure vanilla extract
• blackberry syrup
• 2 cups fresh blackberries
• 1/3 cup water
• 1/3 cup sugar
• Cinnamon brown sugar syrup
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup water
• Almond syrup
• 1/2 cup sugar
• 1/3 cup water
• 1 teaspoon pure almond extract

Directions

Coldbrew Coffee

1. Coarsely grind the coffee beans.
2. Once the beans are freshly ground, add them to a large bowl or pitcher/container/jar. Add the water and stir to mix. Let this mixture sit overnight in the fridge.
3. The next morning, strain the coffee through a few layers of cheesecloth or a coffee filter. Fill a glass with ice, add your desired amount of coffee and cream/milk - then go to town with the syrups. Note: the syrups should be stored in a sealed container in the fridge.
4. Vanilla bean syrup
5. Combine the sugar, water, scraped vanilla beans, whole bean and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.
6. Blackberry syrup
7. Add the blackberries to a blender with the water. Puree until completely smooth and blended, then strain over a fine mesh sieve into a bowl - so all you have is blackberry juice. Combine the juice and sugar in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.
8. Cinnamon brown sugar syrup
9. Combine the sugar, cinnamon and water in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.
10. Almond syrup
11. Combine the sugar, water and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.