Friday, February 15, 2013
A Morning Cup of Coffee
A few years ago, I didn't touch coffee except for the occasional Starbucks Mocha Frappuccino with a shot of vanilla. When I was pregnant with Peanut I started drinking a cup each morning with CoffeeMate powdered creamers. Granted, I knew this stuff was loaded with garbage, but the alternative of milk and sugar didn't appeal to me.
Then after some research I discovered a homemade syrup in my favorite flavor. I added a little coffee cream to my cup and I was pleased.
Now, let me explain myself when I say coffee cream. At the time, I lived in Poland. In Poland, coffee cream was 8%-12% fat. It was heaven! I am a little weird about cream. I like a lot in my coffee, but in my milk - NO!
So, back to my coffee syrup. I want to share this recipe with you so you can try it. You know I am determined to rid our diets of anything unnatural. This also means I read my half and half labels. If my label doesn't say milk and cream...I don't buy it. I don't want those preservatives.
Vanilla Bean Coffee Syrup
2 vanilla beans
2 cups water
2 cups cane sugar
Cut beans in half lengthwise Scrape out the insides with the edge of a knife. Place beans and insides in a pan with the water and sugar. Bring to boiling; reduce heat and simmer for 10 minutes. I often leave this on the stove for a while after I turn off the heat. It only intensifies the flavor. When you pour your cup of coffee, add syrup to taste. Then add cream if you wish.