Here they are, as promised: flavored syrups to use for everything from flavoring beverages to topping ice-cream and pancakes! Originally inspired to find a way to flavor Iced Coffee I shared last week, I came up with three flavors that are easily adapted to your tastes: Berry (I used lingonberry preserves, but you could use any you like), Vanilla Spice (I think I’ll change it to a pumpkin spice at the holidays), and Dark Chocolate (how can this one go wrong? I want to put it on top of everything… literally everything).
Like these cute little syrup dispensers? I think they’re adorable, and perfect for my house where we don’t really use a bunch of syrup (see discussion of my boring-breakfast husband if you’re wondering why). Sur La Table has a similar Glass Syrup Dispenser if you’re looking for on
The dark chocolate syrup is a slightly different method than the other two in that it is far more “chocolatey” than sweet. Instead of creating a simple syrup that is then flavored, I used a chocolate syrup found in Mast Brothers Chocolate: A Family Cookbook, where they have dozens of recipes for chocolate-infused meats, confections, and beverages. I think that results in a more versatile syrup that you can use more often. The Mast Brothers actually use this syrup with seltzer water to make a chocolate soda – YUM!
1/4 cup preserves (I used lingonberry, but strawberry or raspberry would be great too)
1/2 cup sugar
1/2 cup water
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cinnamon stick
1 cup water
1/4 cup sugar
1/4 cup dark cocoa powder (I used Hershey's Special Dark)
1/8 teaspoon pure vanilla extract
For any of the syrups above, begin by heating the water and sugar over low. Keep heating the water until all the sugar granules have dissolved into the water. You can test this by (carefully!) tasting the water to see if you can feel the sugar granules on your tongue.
Next add in the remaining ingredients for the flavor you would like and stir to combine. Allow the mixture to warm almost up to a simmer over medium-low heat while stirring frequently, so that the flavors combine. (If you are making the berry version, you may want to mash any large chunks of preserves with a spoon to help the berry flavor incorporate).
Should you want to use your syrup largely for flavoring a beverage, go ahead onto the next step. If you would like to use your syrup to be a topping, bring the mixture up to a boil so that the mixture will begin to reduce and thicken, then go on to the next step.
Strain the syrup through a fine mesh sieve so that your syrup is nice and clear of chunks of berry, spices, or powder.
Allow the syrup to cool then store in an airtight container (preferably in the fridge if you aren't going to use it right away).
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