Fancy a sweet refreshment? Making your own coffee syrup for iced coffee is this simple

Do I have a crazy, personal experience involving iced coffee? Unfortunately not. But what I can tell you is that I just can’t get enough of it in summer. And because I like it sweet, I tried this simple recipe (link in German) for a coffee syrup that you can use to conjure up a delicious iced coffee with a hint of caramel in no time at all.

For around 250 ml of coffee syrup, all you need is 160 grammes of coffee, a vanilla pod, 200 grammes of sugar and a sterile glass bottle.

Coffee beansavailable

CHF18.90 CHF37.80/1kg

Stoll Brasil

500 g

106

Baking ingredientsavailable

Quantity discount

CHF7.15 per piece for 3 units CHF127.68/1kg

Rapunzel Vanilla bean

56 g

9

Sugar + Sweetenersavailable

Quantity discount

CHF3.95 per piece for 4 units CHF3.95/1kg

Neutral Fine crystal sugar

1000 g

10

Coffee beansavailable

CHF18.90 CHF37.80/1kg

Stoll Brasil

500 g

106

Quantity discount

Baking ingredientsavailable

CHF7.15 per piece for 3 units CHF127.68/1kg

Rapunzel Vanilla bean

56 g

9

Quantity discount

Sugar + Sweetenersavailable

CHF3.95 per piece for 4 units CHF3.95/1kg

Neutral Fine crystal sugar

1000 g

10

Step 1 of 2

I use Stoll coffee for my coffee syrup – simply because I have it at home and it’s already ground. So the first step of grinding the coffee beans is already ticked off. Next, I cut open the vanilla pod and remove the pulp.

In a saucepan, I boil the pulp together with the whole pod in 700 ml of water for ten minutes on the highest heat. Then I take the pan off the hob and add the ground coffee. I leave the whole thing to infuse for an hour.

Step 2 of 2

After an hour, I pour the mixture through a coffee filter, pour it back into the saucepan and add the sugar and another 400 ml of water. I let the coffee boil down for 30 minutes until it has a thick consistency.

While the coffee thickens, I sterilise the bottle. To do this, I pour boiling water from the kettle into the bottle. As soon as the syrup has reached the right consistency, I drain the hot water from the glass bottle, fill it with the syrup and immediately close the lid. This will keep for a long time. According to the recipe, up to six months if unopened.

Ice, Ice Coffee Baby

For a quenching iced coffee, I put plenty of ice cubes in my glass and fill it up with oat milk. Then I mix in a little of the coffee syrup and voilà – my iced coffee is ready.

The syrup makes the drink quite sweet. If you’re not a fan of sugar, you can try reducing the amount of sugar or simply add less syrup to the milk. Alternatively, you can use the syrup as a topping for ice cream or as a sweet addition to an espresso martini.

Maybe this is just the beginning of your crazy, iced coffee story?