Description
This Biscoff Cookie Butter Coffee Syrup is a rich and flavorful homemade syrup that combines the beloved creamy Biscoff cookie butter with warm spices and vanilla. Perfect for enhancing your coffee drinks, this syrup adds a unique blend of sweetness and spice, creating a cozy café-style beverage at home.
Ingredients
Scale
Syrup Ingredients
- 1/2 cup Biscoff cookie butter (creamy)
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Combine Water and Sugar: In a small saucepan over medium heat, combine the water and brown sugar. Stir continuously until the sugar is fully dissolved and the mixture is steaming.
- Add Biscoff Cookie Butter: Lower the heat to a gentle simmer and whisk in the creamy Biscoff cookie butter. Stir until the cookie butter is completely melted and the mixture is smooth.
- Incorporate Spices and Vanilla: Add the ground cinnamon, pure vanilla extract, and a pinch of salt into the saucepan. Stir well to evenly distribute the flavors throughout the syrup.
- Simmer to Thicken: Allow the mixture to simmer gently on low heat for 4–5 minutes, stirring occasionally to prevent sticking and promote slight thickening of the syrup.
- Cool and Strain: Remove the saucepan from the heat and let the syrup cool for 5–10 minutes. Optionally, strain the syrup through a fine mesh sieve to achieve an ultra-smooth texture.
- Store and Use: Transfer the cooled syrup to a clean glass jar and refrigerate. The syrup can be stored for up to 2 weeks. Shake well before each use.
- Reheat if Needed: If the syrup thickens during storage, warm it slightly to restore its pourable consistency before adding it to your coffee or other beverages.
Notes
- This syrup is ideal for flavoring coffee, lattes, hot chocolate, or desserts.
- Use creamy Biscoff cookie butter for the best smooth texture.
- Store in the refrigerator for up to two weeks and always shake well before use.
- Adjust cinnamon amount according to your taste preference for spice.
- Straining the syrup is optional but recommended for a silky finish.
- Reheat gently to avoid burning or curdling the syrup.
