I love coffee. Not just hot coffee, but cold and frozen coffee drinks, coffee candy, coffee baked goods, my coffee rub, I can go on and on. It is the deep, earthy smell and the taste of good coffee that makes me smile. This coffee syrup is so simple to make and very versatile. Use good-quality ground coffee and not instant coffee for best results. Once made, store the syrup in the fridge for up to 2 weeks and use to flavor milk, baked goods, in cocktails, or over pancakes.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, water, and ground coffee in a pot over medium heat. Cook, stirring often, until sugar dissolves and mixture comes to a rolling boil, about 10 minutes. Reduce heat to low and cook, stirring occasionally, for 10 minutes.

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  • Remove from heat and let cool, about 30 minutes.

  • Place a fine sieve on top of a lidded container and pour syrup through to strain out any coffee grinds if desired. Cover with lid and store in the refrigerator.

Nutrition Facts

196 calories; protein 0.1g; carbohydrates 50.4g; sodium 4mg. Full Nutrition
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