Mexican Vanilla Coffee Syrup
Mexican Vanilla Coffee Syrup
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  • ½ cup water
  • ½ cup granulated sugar
  • 1 cup cold brew coffee
  • 2 tablespoons Mexican vanilla extract

Makes about 1 cup of syrup

  1. COMBINE water and sugar in a small saucepan and bring to a boil. Cook and stir for 3 minutes and until the sugar is completely dissolved.
  2. ADD coffee and continue to simmer until syrup begins to thicken, about 12 minutes. It should be thick but pourable.
  3. ADD vanilla extract and stir.
  4. REMOVE from heat and cool to room temperature.
  5. STORE in refrigerator for up to 1 month.


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