Summer to me means having to switch to iced coffees. Its just already warm when you get up. And if you don't want to turn on your AC's until you absolutely have to, then its best not to drink a cup of steaming coffee right after you get up. So I'm great about remembering the night before to make up some coffee to stick in the fridge for morning. But I'm terrible about remembering to sweeten it while its still warm. So then, come morning, I'm trying to stir sugar into cold coffee and you know how that goes. So I like to have flavored coffee syrups on hand so it doesn't matter. Its actually really simple to make a few of them on your own. There are quite a few seasonal ones on this blog already. But a simple vanilla is great for summer! Hope you enjoy.
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 tsp pure vanilla extract (use imitation if you have to of course!)
Combine sugar and water in a small saucepan. Heat over medium heat until sugar is melted and syrup is just starting to boil around the edges. Turn heat to low and allow to simmer about 5 minutes more. Remove from heat and stir in the vanilla. Allow to cool and then pour into a jar or other container to store. I find I can keep this at room temperature with no problem.
Vanilla Simple Syrup
1 cup sugar
1 cup water
1 tsp pure vanilla extract (use imitation if you have to of course!)
Combine sugar and water in a small saucepan. Heat over medium heat until sugar is melted and syrup is just starting to boil around the edges. Turn heat to low and allow to simmer about 5 minutes more. Remove from heat and stir in the vanilla. Allow to cool and then pour into a jar or other container to store. I find I can keep this at room temperature with no problem.
oh I'm so excited to try this- tried to have an iced coffee the other day and could have used this sweet tip!! How DO you do your iced coffee? Do you prepare it with the same coffee-milk-sugar ratio as a hot cup?
ReplyDeleteHey Christine--It kind of depends what coffee I have. Like if I've just stuck some in the fridge that was leftover from a regular strength pot, then its pretty similar what I do as far as how much milk and sugar I add. But if I'm really making it for the purpose of iced coffee I usually make a slightly stronger brew then add milk til it looks "right". You'll have to play with this sweetner--I put about one of my larger table spoons full in a hot latte. Usually about the same for an iced one.
ReplyDeletehey sara beth! have you tried cold brewing coffee? that's what we did last summer and it was great because you can make a whole pitcher at once and stick it in the fridge to drink throughout the week. i got my instructions from the pioneer woman, in case you are interested! :o).
ReplyDeleteYes, Angie I've seen that post on PW and its on my radar to try but I just haven't had time! I have some friends here that have a whole contraption for cold brewing coffee, but PW's looks easy enough! :)
ReplyDeleteI actually cheat most of the time-- I have an espresso machine so I just make shots of espresso, pour over ice, add milk and go! :)
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