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Biscoff Cookie Butter Coffee Syrup

Biscoff Cookie Butter Coffee Syrup for a Cozy Morning Boost

Discover the delightful Biscoff Cookie Butter Coffee Syrup, a homemade treat perfect for transforming your morning coffee into a cozy indulgence.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 15 minutes
Total Time 35 minutes
Servings: 16 tablespoons
Course: Drinks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup
  • 1 cup Water A crucial solvent for dissolving sugar to create a smooth consistency.
  • 1 cup Granulated Sugar The base sweetness that gives our syrup its delightful flavor.
  • 1/2 cup Biscoff Cookie Butter The star ingredient that infuses the syrup with rich, cookie-like goodness.
  • 1 teaspoon Vanilla Extract Optional, but adds a lovely depth to the flavor profile.
  • 1/4 teaspoon Ground Cinnamon Optional, for those who enjoy a comforting spiced note.

Equipment

  • Medium saucepan
  • wooden spoon
  • Fine Mesh Sieve
  • Airtight glass bottle or jar

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, pour 1 cup of water and add 1 cup of granulated sugar. Place the saucepan over medium heat and stir gently with a wooden spoon until the sugar is completely dissolved, about 3-5 minutes.
  2. Once the sugar has dissolved, add 1/2 cup of Biscoff Cookie Butter to the saucepan. Stir continuously until the cookie butter blends smoothly with the sugar-water mixture.
  3. Bring the mixture to a gentle simmer by slightly increasing the heat. Allow it to simmer for about 5-7 minutes, stirring frequently.
  4. After the syrup has thickened, remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of ground cinnamon, if using.
  5. Let the syrup cool in the saucepan for about 10-15 minutes.
  6. If you prefer a smoother texture, strain the cooled syrup through a fine mesh sieve into a clean, airtight glass bottle or jar.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12g

Notes

Store your syrup in an airtight container for up to 2 weeks in the fridge, or freeze in ice cube trays for longer storage.

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