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Cold Brew Simple Syrups
Ingredients
| VANILLA VARIATION |
|---|
| ½ cup (125 mL) water |
| ½ cup (125 mL) sugar |
| 1 tsp (5 mL) vanilla extract |
| ALMOND VARIATION |
|---|
| ½ cup (125 mL) water |
| ½ cup (125 mL) sugar |
| 1 tsp (5 mL) almond extract |
| MOCHA VARIATION* |
|---|
| ½ cup (125 mL) water |
| ½ cup (125 mL) sugar |
| ¼ cup (50 mL) cocoa powder |
| 1½ tbsp (22 mL) instant coffee or espresso powder |
| ⅛ tsp (0.5 mL) salt |
*For the mocha variation, combine all the ingredients in a small saucepan and bring to a boil over medium heat. Stir frequently. Reduce the heat to low and heat until the sauce resembles a pourable syrup. Cool and transfer to a 2-cup (500-mL) Silicone Prep Bowl.
Directions
Pick a variation. Combine the water and sugar in a small saucepan over medium heat. Bring to a simmer until the sugar is dissolved, stirring frequently.
Remove from heat and add the extract.
Yield:
- 6 servings of 2 tbsp (30 mL)
Cook's Tips:
You can cover the syrups and store them in the refrigerator for up to 1 month.
To make the vanilla and almond syrup in the microwave: Combine the water and sugar in a 2-cup (500-mL) Silicone Prep Bowl and microwave, uncovered, on HIGH for 2 minutes, or until the sugar is dissolved and the water begins to simmer. Add the extract. (Don’t make mocha syrup in the microwave.)
For a sugar-free version of each syrup, use ½ cup (125 mL) of water and ¼ cup (50 mL) of sugar substitute baking blend to make ½ cup (125 mL) of syrup.
