Several months ago I went searching for a recipe to make my own vanilla syrup. I have a CBTL Americano machine here at home (the best cup/pod brewer I've found if you like espresso) and every day I take an iced vanilla soy latte to work. Troubadour had the brilliant idea of using leftover brewed coffee and freezing it in ice cube trays, so that when the ice melts my coffee doesn't get weak.
Buying Torani syrup was getting expensive and I wasn't sure about the quality of the 'sugar water'.
I found dozens of recipes online, but most contained white sugar as to keep the syrup almost clear. Since I use it for lattes I didn't think color mattered and changed it up to develop my own rich vanilla syrup. I think the molasses left in the brown sugars adds something to the flavor of the syrup and coffee. It just might be tasty drizzled on apple crisp too. Ask me how I know.
I saved the Torani bottle from my last purchase and the recipe that follows fills it perfectly.
HOMEMADE VANILLA COFFEE SYRUP
2 cups Raw or Turbinado Sugar (*I used bulk raw sugar)
3/4 cup Dark Brown Sugar (*I used C&H Dark Brown Sugar)
2-1/2 cups Water
4-6 Tbsp real Vanilla Extract (*I used Madagascar Bourbon Vanilla)
1. Measure sugars into medium-large saucepan.
|(Raw and brown sugar in the pan)|
2. Add water to sugar and stir to dissolve while heating on medium high heat. I use the cold filtered water from the fridge dispenser so I heat it in the microwave before adding to the saucepan helping it boil quicker, but you don't have to.
|(Stirring to dissolve)|
3. Bring water/sugar mixture to a boil. Turn down to simmer so that it continues to boil. Boil for 20 minutes. Stir every 5 if you remember.
|(Syrup boiling - 20 minutes)|
|(Syrup thickens a little and becomes a rich dark brown)|
** I imagine if you wanted a different flavor you could find a hazelnut flavoring or extract or even a caramel and it would work the same. You just might need to adjust the ratio of extract depending on potency.
- Au Revoir
"The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown." - Jean Anthelme Brillat-Savarin