How to Make Coffee Syrup (Coffee Concentrate)
How to make coffee syrup, or instant coffee concentrate - this homemade coffee-flavored syrup is made with two ingredients, and perfect for making coffee milk, iced lattes, ice cream, milkshakes and desserts. No refined sugar, no corn syrup and no additives or preservatives.
Servings: 4
Calories: 85kcal
Equipment
- microwave
Ingredients
- ¼ cup instant coffee Use a quality brand such as organic Mount Hagan. You can also use decaffeinated coffee if needed.
- ¼ cup coconut sugar (brown sugar) Or cane sugar, but coconut sugar is preferred as it is refined-sugar-free.
- ½ cup water
Optional
- 1 teaspoon vanilla
- pinch salt
Instructions
- Measure out your instant coffee and sugar.
- In a microwave-safe cup combine instant coffee, coconut sugar, and water. Optional, add the vanilla and salt.¼ cup instant coffee, ¼ cup coconut sugar (brown sugar), ½ cup water, 1 teaspoon vanilla, pinch salt
- Microwave for 1 minute, stir until combined.
- Allow mixture to cool for 20 minutes before transferring to a clean glass bottle.
Notes
Storage: Refrigerate coffee syrup in a glass bottle or container for 1 week. Or freeze syrup to ice cube trays for 3 months.
Optional: Add 1 teaspoon of quality vanilla and a pinch of salt to add to the flavor.
Nutrition
Calories: 85kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 27mg | Potassium: 523mg | Sugar: 7g | Calcium: 22mg | Iron: 1mg
