Vanilla Bean Simple Syrup
Iced coffee season is upon us, but if you’re a New Englander like me, you probably take your caffeine iced all year round! My morning iced coffee is a sacred experience that basically determines how well the rest of my day will go. Not really, but maybe.
My go-to Starbucks order is a tall iced coffee with a flavor shot (usually caramel or toffee nut) and a splash of almond milk. So yes, you could say I like my coffee on the sweeter side. However, as I’ve gotten older, my taste buds have become more sensitive to artificial tastes. One pump too many and my order is undrinkable...substitute “sugar-free” syrup and I get a headache… you get the idea.
With many of my usual coffee shops closed this Spring, I became a bit more creative with my homemade iced coffees. Initially I was intimidated by the idea of making my own flavor syrups, but turns out it is super quick and easy!
A few things about this recipe:
♦ I chose to use Demerara sugar because it has hints of caramel and I prefer its raw taste. However, regular sugar, brown sugar, or turbinado sugar work too!
♦ Don’t like vanilla? Skip the vanilla bean and make a plain simple syrup. Alternatively, you can experiment with almond extract, lavender, or ginger!
Ingredients:
1 cup water
¾ cup demerara sugar
1 vanilla bean, sliced down the middle and gently scraped
Put water, demerara sugar, and vanilla bean in a small saucepan. Bring to a gentle boil over medium heat. Stir until all of the sugar crystals have dissolved.
Remove the pot from heat and let cool.
Once cooled, remove the vanilla bean and transfer to a sealable container (preferably one with a pouring spout). Enjoy with iced coffee...or an espresso martini!
