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@mnathrfcfxg: Commented on@FoolyBob’s post I got so mad I counted 10 minutes without skipping a number….🥀

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Thursday 05 November 2026 22:58:34 GMT
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Snickerdoodle Cookie Coffee Syrup Sugar-Free | Keto-Friendly A sweet, buttery cinnamon-cookie flavor with hints of vanilla and freshly baked sugar cookies. Perfect for hot coffee, cold brew, or iced lattes! Ingredients 2½ cups water 1 (3.38 fl oz) bottle liquid Splenda, or liquid sweetener of your choice (optional; adjust quantity to taste) 2 tsp vanilla extract 1 tsp butter extract ½ tsp cake batter extract ¼ tsp cinnamon extract Pinch of salt Directions Heat the water to a simmer in a small saucepan. Add the liquid sweetener (if using), vanilla extract, butter extract, cake batter extract, cinnamon extract, and salt. Stir well. Simmer gently for 8 minutes, stirring occasionally. Remove from heat and allow to cool completely. Transfer to a clean, airtight glass jar or bottle and refrigerate. Use within one week. Shake well before each use. Sweetener Options You can use liquid Splenda or another liquid sweetener of your choice when preparing the syrup. Adjust the amount according to your preferred sweetness and the concentration of your sweetener. You can also make the syrup without adding any sweetener at all! Simply omit the sweetener when preparing the syrup. Add the flavored syrup to your coffee, then sweeten your individual cup to taste, if desired. How to Use Add flavored syrup to your coffee according to taste. Use more for a stronger flavor or less for a milder flavor. Enjoy it in hot coffee, cold brew, iced coffee, or lattes. Flavor Notes The cinnamon extract provides the familiar snickerdoodle flavor, while the vanilla, butter, and cake batter extracts create a sweet, bakery-inspired finish. This recipe uses cinnamon extract, not ground cinnamon or cinnamon essential oil. Be sure to use a food-grade extract intended for culinary use. Cinnamon extracts vary in strength between brands. The ¼ teaspoon is a suggested starting amount, so adjust to taste after cooling. No xanthan gum is necessary. The syrup is intentionally thin so it blends easily into coffee. Enjoy!
Snickerdoodle Cookie Coffee Syrup Sugar-Free | Keto-Friendly A sweet, buttery cinnamon-cookie flavor with hints of vanilla and freshly baked sugar cookies. Perfect for hot coffee, cold brew, or iced lattes! Ingredients 2½ cups water 1 (3.38 fl oz) bottle liquid Splenda, or liquid sweetener of your choice (optional; adjust quantity to taste) 2 tsp vanilla extract 1 tsp butter extract ½ tsp cake batter extract ¼ tsp cinnamon extract Pinch of salt Directions Heat the water to a simmer in a small saucepan. Add the liquid sweetener (if using), vanilla extract, butter extract, cake batter extract, cinnamon extract, and salt. Stir well. Simmer gently for 8 minutes, stirring occasionally. Remove from heat and allow to cool completely. Transfer to a clean, airtight glass jar or bottle and refrigerate. Use within one week. Shake well before each use. Sweetener Options You can use liquid Splenda or another liquid sweetener of your choice when preparing the syrup. Adjust the amount according to your preferred sweetness and the concentration of your sweetener. You can also make the syrup without adding any sweetener at all! Simply omit the sweetener when preparing the syrup. Add the flavored syrup to your coffee, then sweeten your individual cup to taste, if desired. How to Use Add flavored syrup to your coffee according to taste. Use more for a stronger flavor or less for a milder flavor. Enjoy it in hot coffee, cold brew, iced coffee, or lattes. Flavor Notes The cinnamon extract provides the familiar snickerdoodle flavor, while the vanilla, butter, and cake batter extracts create a sweet, bakery-inspired finish. This recipe uses cinnamon extract, not ground cinnamon or cinnamon essential oil. Be sure to use a food-grade extract intended for culinary use. Cinnamon extracts vary in strength between brands. The ¼ teaspoon is a suggested starting amount, so adjust to taste after cooling. No xanthan gum is necessary. The syrup is intentionally thin so it blends easily into coffee. Enjoy!
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