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.
Enjoy!
Interesting. And it tastes like coffee? Personally *I* don't like coffee, but MY DAUGHTER has gotten a taste of it and SHE likes it! LOL
ReplyDeleteIt really depends on how strong you make your coffee. I have learned to drink it pretty strong, but not as strong as my husband. He likes tar. :)
DeleteI know by sight how much of each I need. I usually poor about 2/3 cup coffee. Then add about 1/6 sugar syrup and 1/6 cream. I like it.
I love coffee, most of the time I want black, straight from the pot. But, there are times when I enjoy the flavored coffees and creamers. Your syrup really sounds yummy, something I think I would love! Have a great week-end.
ReplyDeleteyummmm, my husband calls my coffee dessert. I like it strong BUT then I add lots of cream and sweetener. I've been using half stevia and half brown sugar. I'll have to make some of this syrup. Do you keep it in the refrigerator? We buy raw milk and I pour off about a pint of each gallon for our coffee.
ReplyDeleteNo, the syrup doesn't need to be refrigerated. It's only sugar and water. I wish we could get raw milk here. I would have to buy shares in a cow and drive to pick up the milk at $8 per gallon.
ReplyDeleteYum!! I'm going to try this!! Thanks for sharing :)
ReplyDelete