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Permalink Reply by luke hudek on January 29, 2011 at 1:05pm

I used to make french vanilla syrup a good bit, I started with a 2 - 1 vanilla sugar to water ratio and brought it to a boil.  I then let it cool off a bit and tempered in an egg yolk.

 

It's interesting......and note that depending on what you use to add flavor you may want to add it while its still very hot or as it is cooler so as not to evaporative away the flavor!

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Permalink Reply by Ashley N Ruby on January 31, 2011 at 12:32pm

I had never even thought of doing this before, and frankly, didn't know it was possible.  I am extremely interested in learning more about homemade flavor syrups though! WAY COOL!

 

On a side note, In the bakery part of my coffee shop, we just began making our own vanilla extract using vodka and Tahitian vanilla beans. Makes a HUGE difference in all of our baked goods! 

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Permalink Reply by Daniel Williamson on January 31, 2011 at 10:13pm

Just try adding some of that to warm simple syrup and you're well on your way

Ashley N Ruby said:

I had never even thought of doing this before, and frankly, didn't know it was possible.  I am extremely interested in learning more about homemade flavor syrups though! WAY COOL!

 

On a side note, In the bakery part of my coffee shop, we just began making our own vanilla extract using vodka and Tahitian vanilla beans. Makes a HUGE difference in all of our baked goods! 

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Permalink Reply by David Smith on February 9, 2011 at 12:28pm

Thanks for the feedback, everyone. Much appreciated.

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Permalink Reply by Bryan Wray on February 9, 2011 at 12:59pm

There's been much discussion on this here in the past (or maybe other sites).  A quick google search specific to sites like this and coffeegeek and whatnot should turn up solid results.

 

-bry

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