Iced Coffee & Syrup Bar

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Iced Coffee & Syrup Bar
By Bree Hester
Prep Time:
10m
Yield:
5 cups coffee, 1 cup each syrup

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.

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Ingredients

Cold Brew Iced Coffee

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

    Vanilla Bean Syrup

    Chocolate Simple 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 refrigerator 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: 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.
    5. 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. 
    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 up to 3 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 up to 3 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 up to 3 weeks.
    Imperial Sugar Insight

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

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