Coffee Syrup

When I saw this recipe for coffee syrup, I knew it was something I had to try. Since then, I've made it four times! Now that it's (finally) warm out, iced coffee really hits the post in the morning. Or the spot. Whichever you prefer.

You really can drink this iced coffee anytime. No judgement!

Start with water, sugar, freshly ground coffee, and vanilla.

Boil the sugar, vanilla, and the water. Stir it a little ... to encourage it!

Stare at the coffee. Mmm, coffee! (I'm on day 3 of a cleanse right now, so this is extra torturous!)

Once your sugar and water has boiled for a bit, add the coffee.

It's gonna boil like crazy! Adjust the temperature if needed. For safety.

Let it boil!

The boiling times may vary for you. On my bunk electric coil apartment stove, I let it boil a bit longer. On my boss' crazy divine Viking gas stove, I go a little short with the boil. Whatever you've got, you want to achieve a slight caramelization with the sugar and water. It took some practice, but I finally found that sweet spot, and trust me, once you taste this syrup, you will keel over. And die!  JUST DIE!

Now that your whole apartment smells nutty and warm and complicated, you gotta let the syrup cool down. I know, more torture.

I put the syrup outside to cool down, not only because it cools faster, but also because the coffee smell was super intense! My nose holes needed a break.

Finally, you strain it. Then it's time to make an iced coffee!

Put some ice in a cup.

Add the coffee syrup.

Top with milk! Hmmm ... perhaps some almond milk?

Stare at your beautiful drink.

Sip!

Coffee Syrup
Adapted from Get It Ripe by Jae Steele

3 cups filtered water
1 teaspoon vanilla extract
1/2 cup sugar
1 cup ground coffee

1. Combine the water, vanilla, and sugar in pot on high heat and bring to a boil. Boil for 5 minutes.
2. Add the ground coffee to the boiling liquid, stir, and allow to boil for another 4 minutes. Watch the pot closely, mine almost boiled over.
3. Remove from heat and allow the syrup to cool. Once cool, strain into a clean jar and store in the fridge.
4. Serve over ice with your favorite nondairy milk.