First off, let me say these recipes could not be easier. Really. Even if your cooking skills are next to nil, you will have success with these simple and fast syrups. And there's something so fun about making your own, people think you know fancy tricks in the kitchen. Which obviously will be our little secret.
For this batch, I made 3 flavors: Cinnamon, Vanilla and Almond. After they are finished cooking I like to pour them in wide mouth mason jars to let them cool. You can keep them stored in the jars and use a tablespoon to add them to your drinks. But I prefer to put them in bottles for easy pouring. Here are the bottles I used.
A couple notes: I don't strain the ingredients through a sieve or filter. I simply remove the cinnamon sticks and vanilla bean. But as for the small bits of vanilla seeds...I leave them. And usually the vanilla syrup would be clear, but I make my own homemade vanilla extract and the clear extract is imitation which can taste a bit off to me. But you certainly could if you prefer it clear. Personally I like the dark amber color. I have found a pure, organic almond extract here.
With the upcoming holidays, it would be great to bring a set of syrups for the hostess. Or if you're planning to entertain, they're nice to set out for guests. You could add cute labels or hang tags to let them know the assorted flavors. And they look so pretty lined up on a coffee bar!
Flavored Coffee Syrup
Author: Heather Bullard
1 cup sugar
1 cup water
Cinnamon Syrup: 3 cinnamon sticks
Vanilla Syrup: 1 vanilla bean, split, seeds removed. 1 Tbs vanilla extract
Almond Syrup: 2 Tbs almond extract
Add sugar and water to a heavy sauce pan.
Bring to a low boil, while stirring occasionally.
Continue cooking 8-12 minutes until sugar is completely dissolved.
Remove from stove and let cool.
Cinnamon Syrup: Add cinnamon sticks to first step.
Vanilla Syrup: Add split bean and seeds to first step. Add extract after boil.
Almond Syrup: Add extract after boil.
These will keep 1-2 weeks on the counter or can be refrigerated for up to 1 month. For a longer shelf stable syrup you would need to use 2 cups of sugar to 1 cup of water and syrup should be kept in a sterilized jar.