Ingredients
Equipment
Method
- In a medium saucepan, combine the 1 cup of water and 1 cup of granulated sugar. Place the saucepan over medium heat. Stir the mixture gently until the sugar is completely dissolved. Avoid boiling too vigorously at this stage; the goal is a smooth, clear sugar syrup.1 cup water, 1 cup granulated sugar
- Once the sugar has dissolved, add the 1/2 cup of Biscoff Cookie Butter to the saucepan. If you're using creamy Biscoff, it will incorporate easily. If you prefer crunchy, the little cookie bits will add an interesting texture to your syrup. Continue to stir and whisk the mixture over medium heat.1/2 cup Biscoff Cookie Butter
- Bring the mixture to a gentle simmer. Let it simmer for about 5-7 minutes, stirring frequently. The syrup will begin to thicken slightly as it cooks and the cookie butter melts and emulsifies with the sugar syrup. You're looking for a consistency that coats the back of a spoon, but is still pourable.
- Remove the saucepan from the heat. Stir in the 1 teaspoon of vanilla extract. If you desire a more pronounced spice flavor, now is the time to add the 1/4 teaspoon of ground cinnamon and stir until fully combined. Vanilla and cinnamon are optional but highly recommended for an extra layer of warmth and complexity.1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon
- Allow the Biscoff Cookie Butter Coffee Syrup to cool in the saucepan for about 10-15 minutes. If you used crunchy Biscoff and prefer a smoother syrup, you can carefully strain the syrup through a fine-mesh sieve into a heatproof bowl or directly into your storage container. This step is entirely optional and depends on your texture preference.
- Once cooled, pour the syrup into a clean, airtight glass bottle or jar. Seal it tightly and store it in the refrigerator. The syrup will continue to thicken slightly as it cools completely.
Notes
Store in a clean, airtight glass bottle or jar in the refrigerator for up to 2 weeks. Gently warm if it thickens too much.