Vanilla Caramel Syrup - For Coffee or Espresso

“This will replace the expensive syrup you buy to make flavored coffee or espresso. I think it is as good as "Torani" or "Davinci". This recipe will nearly fill an empty 23 oz. bottle.”
READY IN:
19mins
YIELD:
21 fluid ounces
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
  2. Put the scrapings and the outer beans in a sauce pan.
  3. Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
  4. Turn heat up to medium for a few more minutes (3-5) stirring constantly.
  5. Do not boil.
  6. Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
  7. This is to remove the bean skins and any sediment.
  8. Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.

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