Salted Maple-Caramel Coffee Syrup🤎☕

Coffee syrups are such a fun way to enjoy the flavors of the season. You probably already have everything you need to make them! They keep well in the fridge and you can worry less about the ingredients in them because you saw everything that goes into it! I was able to snag a great glass oil cruet from my local dollar store.

In this recipe, I chose to highlight the warm notes of winter and Upstate, NY. I used a local good quality pure maple syrup, some salted caramel and a cinnamon stick to make a warm spicy winter coffee syrup. This recipe is simple and quick, keeps in the fridge for about 2 weeks, and will make your guests feel very special.

My actual coffee syrup! ^

What You'll Need:

• 1 cup water

• 1/2 cup store-bought caramel (or homemade)

• 1/4 cup pure maple sugar

• 2 tsp salt

• 1 tsp maple extract

**oil cruet or sugar pump

Let's Make It:

1. Fill a sauce pan with 1 cup water and set on low.

2. Add your caramel and simmer until all is incorporated/ dissolved.

3. Add your maple syrup, maple extract, and salt.

4. Stir to incorporate all and then let sit on low 5 min, stirring occasionally. DO NOT LEAVE.

5. Let cool on stove 15 minutes.

6. If your coffee syrup has a layer of oil at the top (from the caramel), pour into a fat separator, or fill a mason jar and seal, flip upside down and let sit until fat layer solidifies. Scrape off, add some water and shake!