Almond Cookie Coffee Syrup Recipe
Every mug of coffee should feel a little extra special this time of year, and homemade almond cookie simple syrup does the trick! The combination of vanilla, almond, and butter extracts, plus white and brown sugar are sweet, full of flavor, and instantly cozy.
Equipment
- 1 Medium saucepan
- flip-top bottles (I used 8 oz bottles)
- funnel for pouring
Ingredients
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 cup water
- 1 pinch salt
- 1/2 - 1 tsp almond extract the strength varies between brands; start with less and increase if desired
- 1 tsp vanilla extract
- 1 tsp butter extract
Instructions
- Combine water, sugars, and salt in the saucepan and bring to a simmer over medium heat. Stir occasionally. Once the sugar crystals have dissolved, remove from the heat and cool for a bit to make sure the extract flavors are nice and strong.1/4 cup brown sugar, 3/4 cup white sugar, 1 pinch salt, 1 cup water
- Add the extracts, stir thoroughly, and transfer to a glass bottle. The syrup is ready to use! Be sure to store in the fridge between uses.1/2 - 1 tsp almond extract, 1 tsp vanilla extract, 1 tsp butter extract
Notes
One batch will get you a little more than one cup of syrup.
Be sure to store in the fridge between uses. This syrup is not shelf-stable.
Servings: 1.5 cups