Almond Syrup For Flavored Coffee Recipes

HOMEMADE FLAVORED COFFEE SYRUPS

Steps:

• Combine the water, sugar and honey into a small sauce pot on the stove.
• With a knife, carefully open the vanilla bean and scrape out all the seeds. Place the seeds into the pot, along with the entire remaining vanilla bean
• Turn heat to medum-low and stir constantly until the sugar dissolves (about 3-5 minutes)
• Remove from heat and allow to cool completely before placing in container (about 1 hour coolign time)
• Combine water, sugar and almond extract into a small saucepot on the stove. Heat over medium heat and allow to come to a full boil.
• Once boiling, reduce heat low to low and cook for additional 3-5 minutes before removing from heat and allowing to cool completely
• In a small pot, combine the water and sugar and heat over medium heat.
• Allow water sugar mixture to come to a boil, then stir in the coconut flakes (and coconut extract if using)
• Remove from heat and allow to sit in pot for 1 hour
• Strain liquid to remove coconut flakes. Place in a clean saucepot and bring to boil again. Remove from heat and allow to cool fully before placing in jar or container.

QUICK AND EASY ORGEAT

Steps:

• In a medium saucepan, heat the almond milk and sugar over medium-high heat, stirring until the sugar is dissolved, about 3-5 minutes. Remove from heat, stir in the almond extract, orange flower water, and cognac. Let cool. Transfer to an airtight bottle or jar and keep refrigerated.

ALMOND SYRUP FOR FLAVORED COFFEE

Steps:

• In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching.
• Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons
• Store in a closed container in the refrigerator for up to a week.

ALMOND MOCHA COFFEE

Steps:

• Whip heavy cream and 2 t of almond syrup in a small bowl with an electric mixer on low speed. After cream begins to thicken beat on high speed til its as thick as you like it. Refrigerate until you are ready to use it.
• Pour milk in a medium microwave safe bowl. Heat on high heat for 1 to 1/2 minutes or until hot but not boiling. Whisk until foamy. Set aside.
• Pour 2 tablespoons of almond syrup and 1 tablespoon of chocolate syrup into the bottom of each of 2 coffee cups. Microwave just long enough to warm syrups (about 20 seconds on high). Stir 1/4 cup hot coffee into each cup. Add steamed milk up to the top and the then garnish with almond whipped cream, nuts and cherries.