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6. Maple syrup. Adding maple syrup to cold brew coffee is a great way to add sweetness and flavor. The maple syrup will also help cut the coffee's acidity, making it more mellow and palatable. Be sure to stir the maple syrup into the coffee well to dissolve fully. One tablespoon is enough for a sweet cold brew coffee.

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Place a fine-mesh sieve over a bowl and spread a piece of cheesecloth or a nut milk bag on top of the sieve (see the post for additional straining options). Pour the coffee into the bowl to strain it. To serve, fill a glass with ice and add the cold brew. As needed, dilute the concentrate with water, cream, or milk.

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Instructions. Add the coffee and water to a container with a lid, then give it a good stir. Cover and let sit for at least 12 hours or up to 36 hours. You can brew the coffee at room temperature or refrigerated. If brewing at room temperature, the coffee will extract faster, so a shorter time is better.

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For the lavender simple syrup: Combine the sugar, water, and lavender buds in a small saucepan and stir. Place the saucepan on the stove over medium heat until it comes to a boil, stirring frequently. Once the sugar has dissolved, remove from heat and let steep for at least 1 hour. Strain the lavender buds through a mesh strainer or cheesecloth.

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To start this recipe off, cold foam the milk. Then, in a tall glass of choice, pour the blueberry syrup. Add a handful of ice cubes to the glass. I like to fill the glass to about halfway. Pour the cold brew coffee into the glass and optionally give it a stir. Once the cold foam is finished, slowly add it to your blueberry cold brew.

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Gather the ingredients. In a medium saucepan, combine the sugar and extra-strength coffee. Bring to a boil, stirring constantly to dissolve the sugar. Lower the heat and simmer for 3 minutes, stirring often. Transfer the coffee syrup to a container and let it cool to room temperature.

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In a saucepan set over low heat, mix the granulated sugar and water, and then stir until the sugar is dissolved. Continuous stirring is required until the sugar is completely dissolved. After the sugar has completely dissolved, add the firmly brewed coffee and pure vanilla extract to the saucepan. Stir the mixture until the coffee and extract.

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Instructions. Add cold brew coffee to a large glass with ice. In a glass measuring cup add the milk, maple syrup, and salt. Use a milk frother in an up down motion to mix and create foam. Once the foam is about double the milk carefully pour on top of the coffee using a spoon to help push out the foam.

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Here's how it's done. Steep the coffee: In a large pitcher or jar, combine ground coffee and water. Let it sit in the fridge for 12 to 24 hours. Strain the concentrate: Next, strain the coffee concentrate through a towel-lined mesh sieve (or use a French press).

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HOW TO MAKE IT: In a small saucepan, combine water and sugar. If you opt for a vanilla bean, split it open and scrape the seeds into the mixture.

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Steep the Coffee. Add the coffee grounds and water to a pitcher or large measuring cup. Stir to combine. Cover with a lid, and leave the coffee at room temperature, agitating periodically, for 12.

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vanilla bean syrup. Combine the sugar, water, scraped vanilla beans, whole bean and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.

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Add 1-2 tablespoons of your desired homemade coffee syrup to the glass, adjusting the amount based on your preference for sweetness. Pour the cooled coffee into the glass, leaving a little space at the top. Stir well to mix the syrup and coffee together. Let's stop a moment and talk about the containers….

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Lower heat to medium-low and simmer for 3 minutes. Remove from heat and allow to cool for 10 minutes. Transfer to an airtight container and refrigerate until ready to use. Homemade Coffee Syrups are going to totally blow your mind. Vanilla cupcake, chocolate mint & brown sugar cinnamon coffee syrups are easy to make & so cheap.

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Transfer the coffee to a small saucepan with your preferred sugar or sweetener and bring it to a soft boil over medium heat. Stir constantly until the sugar dissolves. Then, reduce the heat to low and allow it to simmer for 3-5 minutes. If you want a thicker syrup, you can continue to simmer for up to 15-20 minutes.