Just as I suspected, the concept of DIY iced coffee was well received by my readers. I’ve never been a hard core coffee drinker and before I found the homemade way to make iced coffee, any sort of coffee drink was a very occasional treat – not the daily habit it has become. Because I’m kind of a coffee wuss, I have always preferred drinks with added flavor rather than just plain coffee, milk and sweetener. Making your own flavored syrups could not be easier. I have included vanilla, raspberry, coconut and caramel syrups. These are the four flavors I make most often, but the same idea can be adapted to make practically any type you can think of.
All are riffs on simple syrup which is made by combining equal parts sugar and water and heating until the sugar dissolves. They are ideal drink sweeteners because the sugar is dissolved, giving them a smooth texture rather than the grainy texture that comes when you add straight sugar. You can use them for more than just coffee of course – try adding them to cocktails, mocktails or sparkling water. I also have a recipe for homemade chocolate syrup that I will share soon, but that is a different concept so it deserves a separate post. I have taken to storing them in these olive oil bottles I found at Target because they make for easy dispensing. The coconut and caramel syrups may separate a bit after standing for some time, but a quick shake evens them out again. Just don’t forget to cover the top! Prepare to see more seasonal varieties of flavored syrups in the future :)
DIY Flavored Syrups
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Vanilla Syrup
Ingredients:
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
Directions:
Combine the sugar and water in a small saucepan. Scrape the seeds from the vanilla bean into the pan and throw in the pod. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract. Let cool. Store in the refrigerator.
Raspberry Syrup
Ingredients:
1 cup sugar
1 cup water
¾ cup raspberries, preferably fresh
Directions:
Combine the sugar, water and raspberries in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let simmer, about 10-15 minutes. Remove from the heat and pour through a fine mesh strainer to remove the berry solids. Let cool. Store in the refrigerator.
Coconut Syrup
Ingredients:
¾ cup sugar
¾ cup water
¼ cups cream of coconut*
2 tsp. coconut extract
*Note: Cream of coconut is most often found in stores near the cocktail supplies and mixers, as it is often used for making piña coladas.
Directions:
Combine the sugar, water and cream of coconut in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved. Remove from the heat and stir in the coconut extract. Let cool. Store in the refrigerator.
Caramel Syrup
Ingredients:
¾ cup sugar
½ cup water
¼ cups caramel sauce
Directions:
Combine the sugar, water and caramel sauce in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved and the mixture is smooth. Remove from the heat and let cool. Store in the refrigerator.
