Coffee Simple Syrup

How to Make Coffee Simple Syrup

1. 1

   Step 1: Combine coffee, sugar and flavorings

   In a small saucepan combine the hot brewed coffee, granulated sugar, instant espresso powder and the cinnamon stick. Place over medium heat and stir until the sugar and espresso powder dissolve completely.

   For this step

   • 1 cupStrong brewed coffee (hot)
   • 1 cupGranulated sugar
   • 1 tablespoonInstant espresso powder
   • 1 stickCinnamon stick (optional)
   
2. 2

   Step 2: Simmer briefly to concentrate

   Bring the mixture to a gentle simmer and cook uncovered for 4–6 minutes, stirring occasionally, until it slightly thickens and the aroma intensifies. Skim any foam from the surface and lower heat if the mixture threatens to boil vigorously.
   
3. 3

   Step 3: Infuse off the heat

   Remove the pan from the stove and stir in the vanilla extract, a pinch of sea salt and the orange zest. Let the syrup steep off the heat for about 10 minutes so the flavors meld.

   For this step

   • 1 teaspoonPure vanilla extract
   • a pinchFine sea salt
   • 1 teaspoonFresh orange zest (about from 1/2 orange)
   
4. 4

   Step 4: Strain and cool

   Strain the syrup through a fine-mesh sieve or cheesecloth into a clean, heatproof jar to remove the cinnamon and zest. Allow the syrup to cool to room temperature before sealing.
   
5. 5

   Step 5: Store and use

   Seal and refrigerate the syrup; it will keep well for up to 2 weeks. Use about 1–2 tablespoons per iced coffee or cocktail, or simmer longer before cooling if you prefer a thicker, more concentrated syrup.
   

1. In a small saucepan combine the hot brewed coffee, granulated sugar, instant espresso powder and the cinnamon stick. Place over medium heat and stir until the sugar and espresso powder dissolve completely.
2. Bring the mixture to a gentle simmer and cook uncovered for 4–6 minutes, stirring occasionally, until it slightly thickens and the aroma intensifies. Skim any foam from the surface and lower heat if the mixture threatens to boil vigorously.
3. Remove the pan from the stove and stir in the vanilla extract, a pinch of sea salt and the orange zest. Let the syrup steep off the heat for about 10 minutes so the flavors meld.
4. Strain the syrup through a fine-mesh sieve or cheesecloth into a clean, heatproof jar to remove the cinnamon and zest. Allow the syrup to cool to room temperature before sealing.
5. Seal and refrigerate the syrup; it will keep well for up to 2 weeks. Use about 1–2 tablespoons per iced coffee or cocktail, or simmer longer before cooling if you prefer a thicker, more concentrated syrup.