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How to Make Homemade Coffee Syrups

How to Make Homemade Coffee Syrups

 

I think it is well established that we have a bit of a sweet tooth here at BeanGiving, and this sweet tooth does sometimes extend to syrups in our coffee (particularly when it is iced).  These homemade coffee syrups are cheaper and so much nicer than any store bough versions, we absolutely love them!

Syrup Base

  • 1 Cup of Sugar
  • 1 Cup of Water

Syrup Flavourings

  • Caramel = 1/3 cup of caramel sauce
  • Vanilla = 2 teaspoons of vanilla extract
  • Hazelnut = 250 grams of raw hazelnuts

Caramel Syrup Method

Combine the sugar and water in a large saucepan and stir over heat and bring to a gentle boil. Simmer on low for 15 minutes, stir occasionally. Cool mix before putting it into a container. Stir in caramel sauce and enjoy!

Vanilla Syrup Method

Combine the sugar and water in a large saucepan and stir over heat and bring to a gentle boil. Simmer on low for 15 minutes, stir occasionally. Cool mix before putting it into a container. Stir in vanilla extract and enjoy!

Hazelnut Syrup Method

Line a tray with baking paper. Place the hazelnuts on the baking tray and bake in a preheated oven at 180 degrees Celsius for 15 minutes. Once the hazelnuts begin to brown, remove them from the oven and peel. Chop the nuts roughly and set these aside to cool.

 Combine the sugar and water in a large saucepan and stir over heat and bring to a gentle boil. Once the sugar dissolves add the hazelnuts. Cook for about 45 minutes, ensure to stir occasionally, note that the longer you cook the hazelnuts the stronger the hazelnut flavour will become.

Strain the syrup into a jar and let it cool completely. Enjoy!

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