Iced Coffee & Syrup Bar

Products Used

0

83

100

Iced Coffee & Syrup Bar

Ingredients

Cold Brew Iced Coffee

1 cup coarse coffee grounds
5 cups filtered water
ice

Vanilla Bean Syrup

1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup water
2 vanilla beans, split and seeded
1 teaspoon vanilla extract

Chocolate Simple Syrup

3/4 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 cup water
1/2 cup dark unsweetened cocoa powder
1 teaspoon vanilla extract

Caramel Syrup

3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 cup caramel sauce
1/4 cup water

Almond Vanilla Syrup

1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup water
1 vanilla bean, split and seeded
1 1/2 teaspoons almond extract

Brown Sugar Spice Syrup

1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup water
2 cinnamon sticks, spilt
4 cardamom pods, cracked
1/4 teaspoon freshly grated nutmeg

Directions

Cold Brew Iced Coffee: Add coffee to a large pitcher of filtered water. Stir to mix. Let mixture sit in refrigerator overnight.
Strain coffee through a cheesecloth or a few layers of coffee filter.
Fill a glass with ice and pour in iced coffee, cream, and syrups. Coffee will keep in the fridge for a few days.
Vanilla Bean Syrup: Combine water and sugar in a small saucepan. Slice vanilla beans down center and scrape seeds. Add both vanilla seeds and beans pods to sugar water. Heat over medium, stirring occasionally, until sugar has dissolved completely. Cook at a simmer for 10 minutes and remove from heat. Remove vanilla bean pods prior to transferring to a container. Syrup will keep in the fridge for up to 3 weeks.
Chocolate Syrup: Combine sugar, water, and cocoa powder to a small saucepan. Cook over medium heat, whisking continuously until syrup reaches a boil. Remove from heat and stir in vanilla extract. Cool to room temperature and then store in an airtight container in the refrigerator for up to 3 weeks.
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 up to 3 weeks.
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 up to 3 weeks.
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 up to 3 weeks.

Imperial Sugar Insight

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

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