Flavoured coffee/ vanilla syrup

kitschkitty

In this hot weather I love iced coffee, but only tend to have it occasionally in a coffee shop as I always have it with sugar free vanilla syrup.

Just wondering if anyone has tried using vanilla extract directly in coffee and if so how much to use?

Or can you make a sugar free syrup at home?

thanks.

PhGage

This method (second one described) for making low-carb or sugar-free flavouring syrups for coffee works well but whether or not the taste is spot on varies from one user to another.

If you're flavouring the syrup with cinnamon, citrus peel or ginger then I find it's better to steep and boil the spices/flavour with the water first (for 20 mins or so), pass that through a filter or piece of kitchen towel and then dissolve the sugar substitute in the still hot but no longer boiling water.

Splenda/sucralose is OK for sugar-free syrups but aspartame is plain nasty. Xylitol makes a decent syrup but has some carbs (half of table sugar) and is quite pricey.

dogstarheaven

mmh. am watching this with interest. is there a version that's full fat. am not bothered about sugar substitutes as they tend to be very unhealthy chemicals in them. has anyone thought about making vanilla extract HM?

I_wanna_live_for_free

not vanilla extract but I know you can make vanilla sugar by storing sugar with de-seeded vanilla pods. HTH. Yum. Excuse me while I go a sniff the vanilla extract. One of my favourite smells That and sesame oil. I am such a smell-aholic! :rotfl:

PhGage

dogstarheaven wrote: »

has anyone thought about making vanilla extract HM?

I do it for Christmas presents. The method on Instructables was so popular that it eventually spawned a website: Make Vanilla Extract.

The very best way of using all of the bits of vanilla pods, especially if they're dried out (makes vanilla paste and vanilla powder): Chowhound Video: How to Get All of the Seeds Out of a Vanilla Pod. (Depending on the pod it can take several months rather than the presenter's optimistic 2.5 weeks.)

The vanilla goop here is good for cakes or icecream as well as mixed with a syrup to make a flavouring syrup for chocolate, cocoa, coffee, etc.

adelight

I never get iced coffee at home to taste anywhere near as good as shop bought, probably because I refuse to add that amount of sugar! I think I will try making one of these syrups and see how that makes it taste.