@hellofalife_55: apparently i’m back in my homemade In my coffee syrup era 🤎 today i restocked my coffee bar with creamy vanilla bean, irish cream, biscoff cookie butter and toasted marshmallow. four completely different flavors, i don’t know which one i’m most excited about. which one would you try first? 4 homemade coffee syrups each recipe makes approximately one 375 ml bottle. creamy vanilla bean 1 cup water ¾ cup granulated sugar 1 to 2 tablespoons sweetened condensed milk 1 tablespoon vanilla bean paste pinch of salt add the water and sugar to a saucepan. bring to a gentle simmer and cook until the sugar is completely dissolved and the syrup has slightly thickened. remove from the heat and whisk in the sweetened condensed milk, vanilla bean paste and salt. let cool before bottling. irish cream 1 cup water ¾ cup granulated sugar 1 tablespoon cocoa powder 1 tablespoon instant espresso powder 1 teaspoon vanilla pinch of salt whisk the sugar, cocoa powder and espresso powder together in a saucepan. slowly whisk in a small amount of the water until smooth, then gradually whisk in the remaining water. bring to a gentle simmer and cook until the sugar is dissolved and the syrup has slightly thickened. remove from the heat and stir in the vanilla and salt. let cool before bottling. biscoff cookie butter 1 cup water 1 cup brown sugar ½ cup biscoff cookie butter vanilla pinch of salt add the water and brown sugar to a saucepan and bring to a gentle simmer. cook until the sugar is completely dissolved, then whisk in the biscoff cookie butter until smooth. remove from the heat and stir in the vanilla and salt. let cool before bottling. toasted marshmallow 1 cup water 1 cup granulated sugar 10 large marshmallows vanilla pinch of salt toast the marshmallows until deeply golden. add the water and sugar to a saucepan and simmer until the sugar is completely dissolved. remove from the heat and whisk in the toasted marshmallows until melted and smooth. stir in the vanilla and salt. let cool before bottling. keep refrigerated if the syrups have fruit or sweeten condensed milk in them otherwise they can be on the counter #homem#homemadecoffeesyrupe#coffeetokb#homebaristae#coffeebarcoffee
shelly’s cozy coffee & carbs
Region: US
Tuesday 21 July 2026 06:00:16 GMT
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ur fav ginger :
Do u think it would work with monk fruit sweetener instead of sugar?
2026-08-01 04:11:00
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Kadence :
I have nothing skinny to say
2026-07-22 16:29:30
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brittany slocum233 :
Can you do a pumpkin syrup recipe
2026-08-01 02:00:39
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Piper(grande) :
We don’t measure vanilla
2026-08-01 01:23:04
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SammyBammy02 :
from someone who took multiple food safety courses. those definitely need to stay in the fridge. when you take a product out of its container you basically are exposing it to bacteria. ive had simple syrup, just sugar and water - mold sitting on the counter. homemade syrups don't last anywhere near as long as store bought either, many of those need to be used within 2 weeks maybe a month at max if they are kept in the fridge. stay safe out there! not worth getting sick!
2026-07-22 12:06:35
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Heather R :
How is that Irish cream?
2026-07-21 20:32:22
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amanderz :
Creamy vanilla oooo
2026-07-21 12:34:23
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brandigirl16 :
Irish cream is cocoa and espresso flavors?? It’s usually white in color and doesn’t taste like “chocolate” to me! Am I mixing my flavors up in my head?! Lol
2026-07-21 20:33:31
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Mak :
Hey girly, these are definitely not shelf stable. If you increased the sugar to water ration they could be or if you added a splash of alcohol (tequila) or citric acid. But they are definitely not safe to leave non refrigerated with a 1:1 sugar and water ratio. Stay safe out here coffee is always worth the risk but…definitely avoidable.
2026-07-22 02:10:41
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Ashley MacFall :
That marshmallow looked mouth watering 😅😂
2026-07-21 08:03:27
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ItallianCurlls :
Do you have a peanut butter syrup recipe? Dying for a good one. 😭
2026-07-21 23:07:28
107
🧿jayla🧿 :
cupcake syrup I’m actually begging you
2026-07-21 22:45:30
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Dinah Marie :
Can you do a salted caramel and dulce de leche
2026-07-21 22:37:45
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Jess Langley :
I make a banana bread one and it’s to die for. 1 banana, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, 1/2 cup water. Medium heat, bring to boil, mash banana, cook another 3 minutes or until syrupy and then strain. Soooo good!
2026-07-22 08:35:41
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KLM :
Irish cream is basically Baileys (cream and whisky), no chocolate or coffee at all
2026-07-23 08:50:05
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🌸 oli 🌸 :
your directions are so quick and easy, I love that. ❤️
2026-07-23 13:24:30
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Alden Morgan :
Adding sweetened condensed milk to your vanilla syrup sounds yummy
2026-07-21 15:08:37
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Roxana :
Ooo Brown butter pumpkin syrup please
2026-07-22 12:39:41
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Steffi :
Toffee nut and kinder bueno flavour please
2026-07-22 01:42:44
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Cynthia C :
Thank you! I’ve been wondering how I can make biscoff syrup at home. Looks so easy!
2026-07-22 01:00:47
6
:
Bread also works amazing to keep your brown sugar soft n not get rock hard like a rock
2026-07-21 21:11:41
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Dora & Mario :
Do they have to go in the fridge in order for them to last?
2026-07-21 12:39:16
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bigbabymani :
idk why I feel like my toasted marshmallow tastes so mild I was hoping it’d be a stronger toasted flavor
2026-07-21 17:20:43
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lauren🖤 :
what is the name of the syrup containers
2026-07-21 20:11:23
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Beth S :
Looks amazing wish I didn’t have to have everything sugar free 🥺
2026-07-21 21:04:33
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