My Homemade Coffee Syrup vs Store Bought - Recipe Included
When asked how I like my coffee, my answer is… it depends on my mood!
I do creamer, syrup, black, stevia, whatever. But I’m currently in a coffee syrup phase.
I make my own coffee syrup but I keep a bottle of Vanilla Torani in my stock-up bin, just in case.
It’s rare that I use the Torani syrup but I broke it out the other day. Either Torani changed or my tastebuds evolved because it just doesn’t trip my trigger anymore.
Torani doesn’t hold a candle to my own homemade syrup… if I do say so myself 😉
My Vanilla Coffee Syrup Recipe
I adapted this from a coffee syrup recipe I found online. I’m not a Susie Homemaker so my instructions are Connie-style.
2 cups sugar (I use Turbinado sugar)
2 cups water
2 TBSP vanilla extract (or your favorite flavor)
A dash or two of salt (this helps keep the mixture from foaming)
- Combine sugar, water, and salt in a pan.
- Bring to a boil, stirring occasionally.
- When the mixture comes to a boil, turn the heat off - leaving the pan on the burner.
- I have an electric stove. After turning the heat off, it will boil and splatter until the burner cools down. Cover it with something that contains the splatter while letting the steam escape.
- Let the mixture cool before adding the vanilla. It’s cool enough when you can touch the side of the pan without cussing or saying “Ouch!”.
- Add the cooled syrup to the container of your choice and store in the fridge.
Note: When using a non-electric stove, the heat stops as soon as the stove is turned off. You may want to boil it for 2 - 3 minutes before turning the stove off.
About the Original Recipe
The original recipe said:
- This can be stored in the fridge for up to 2 weeks.
- You’re supposed to boil the mixture down to half. But I don’t have the patience for that… which is why I just bring it to a boil, turn the heat off, and let whatever evaporates, evaporate.
- You’re only supposed to use 1 TBSP of vanilla (or maybe it was a tsp?!) but, when watering it down in coffee, I could not taste the vanilla. After some testing, I found 2 TBSP is what I preferred.
Parting thoughts
I just replenished my stock-up bin and spent over $5 on a bottle of Torani… which I’ve learned I no longer like. Maybe I can doctor it up or find someone who wants it. If not, it’s simply a lesson learned.
Now, back to making my homemade coffee syrup - Connie-style!
Connie ☕️
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