Iced Coffee & Syrup Bar

Products Used

Ingredients

    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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