Homemade Vanilla Coffee Syrup

1. 1
   prep

   Measure out the ingredients.

   Gather sugar, water, instant coffee, and vanilla extract. Have a clean glass bottle or jar ready for storing the finished syrup.

2. 2
   boil · ~5 min

   Dissolve sugar and coffee in water.

   1.Combine 1 cup sugar, 1 cup water, and 2 tbsp instant coffee in a small saucepan.

   2.Whisk together until the coffee granules dissolve.

   3.Place the saucepan over medium heat and bring to a gentle boil, stirring occasionally.

   TIPDon't let it boil too vigorously — a gentle bubble is enough to dissolve everything without crystallizing the sugar.
3. 3
   simmer · ~5 min

   Simmer until slightly thickened.

   1.Reduce the heat to low once the sugar is fully dissolved.

   2.Let the mixture simmer gently for 5 minutes, stirring once or twice.

   3.The syrup will look glossy and should lightly coat the back of a spoon.

   TIPThe syrup thickens more as it cools, so don't over-reduce it on the stove.
4. 4
   mix

   Stir in the vanilla extract.

   Remove the saucepan from the heat. Pour in 2 tsp of pure vanilla extract and whisk to combine. Adding vanilla off the heat preserves its delicate flavor.

   TIPUse pure vanilla extract, not imitation — the flavor difference is noticeable in a simple syrup.
5. 5
   rest · ~20 min

   Cool the syrup completely.

   Let the syrup cool in the saucepan for 15-20 minutes until it reaches room temperature. It will continue to thicken slightly as it cools.

6. 6
   assemble

   Transfer to a bottle and store.

   Pour the cooled syrup into a sterilized glass bottle or jar using a funnel if needed. Seal tightly and refrigerate. Shake gently before each use.

   TIPThe syrup keeps for up to 3 weeks in the refrigerator. Label the bottle with the date.

Cuisines we love