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Iced Coffee & Syrup Bar
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Iced Coffee & Syrup Bar
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Cold brew coffee is simple to make at home, and saves time and money by not hitting the coffee shop daily. Coffee syrups add variety. Hosting a party? Set up an iced coffee station and let guests create their own iced coffee creations.

Prep time
0:10
Yield
5 cups coffee, 1 cup each syrup
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Iced Coffee & Syrup Bar
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
0:10
Yield :
5 cups coffee, 1 cup each syrup

INGREDIENTS

Cold Brew Iced Coffee

  • 1 cup coarse coffee grounds
  • 5 cups filtered water
  • ice

Vanilla Bean Syrup

Chocolate Syrup

Caramel Syrup

Almond Vanilla Syrup

Brown Sugar Spice Syrup

DIRECTIONS

  1. Cold Brew Iced Coffee: Add coffee to a large pitcher of filtered water. Stir to mix. Let mixture sit in refridgerator overnight.
  2. Strain coffee through a cheesecloth or a few layers of coffee filter.
  3. Fill a glass with ice and pour in iced coffee, cream, and syrups. Coffee will keep in the fridge for a few days.
  4. Vanilla Bean Syrup: Heat sugar, water, and vanilla beans in a small saucepan over medium heat. Stir until sugar dissolves. Add vanilla extract and pour into a container. Syrup will keep in the fridge for two weeks.
  5. Chocolate Syrup: Combine ingredients in a small saucepan and heat over medium heat until sugar is dissolved. Transfer to container. Syrup will keep in the fridge for two weeks.
  6. Caramel Syrup: Combine ingredients in a small saucepan and heat over medium heat until sugar is dissolved. Transfer to container. Syrup will keep in the fridge for two weeks.
  7. Almond Vanilla Syrup: Heat sugar, water, and vanilla bean in a small saucepan over medium heat. Stir until sugar dissolves. Add almond extract and pour into a container. Syrup will keep in the fridge for two weeks.
  8. Brown Sugar Spice Syrup: Heat sugar, water, and spices in a small saucepan over medium heat. Stir until sugar dissolves. Pour into a container. Syrup will keep in the fridge for two weeks.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Bree Hester @bakedbree.com.

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