Four Ingredients That Will Change Your Home Coffee Drinks
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- čas přidán 14. 06. 2024
- Here are four fun ways to turn a standard syrup base into something fun, versatile, and tasty.
TIMESTAMPS
00:00 Hello There
00:48 Syrup Overview
02:06 Orange Cardamom
06:31 Lavender Earl Grey
08:14 Cinnamon Clove
10:18 Raspberry Rose
Standard 2:1 Simple Syrup:
200g sugar
100g water
Bring ingredients together on medium heat until dissolved, lower to a simmer until the mixture thickens (~10 mins)
This recipe can be easily sized up or down.
Because it's not mentioned, keep these syrups refrigerated, the basic recipe should last 6 months in the fridge, the infusions 3 months, while the ones with fruit it's safest to use them within 2-3 weeks, tho the orange-cardamon would probably last longer only using the zest
I just made a simple vanilla Sirup. Do you happen to know how long would that last outside the fridge?
Adding more sugar might make them last longer and have a thicker consistency, although crystallization can be an issue. These syrups can also last longer if they're more acidic, so adding some citric acid will help - with the caveat that it can throw the flavours off balance for non-fruit syrups. Sterilizing the containers by submerging them in boiling water is always a good idea.
The easiest solution is to buy sodium benzoate. You only have to use very little so it doesn't drive up the cost very much.
@@Akitektur Did you sterilize the container? If you didn't, it's harder to say. If it starts smelling funky or developing mold, it's bad, but it's better not to reach that point. If the container is not sterilized, a month is probably the hard limit.
A 2:1 sugar to water ratio is shelf stable, as long as the additions like fresh fruit don't increase the non-sugar content beyond this ratio.
I like to add a spoonful of 100 proof vodka to my syrups. Doesn’t really affect the flavor and does a lot to help extend shelf life
I love the "see you in 10 minutes" then it jumps 3-4 minutes on the clock on the counter 😂
The illusion of time
@@morgandrinkscoffee the clock was an actual distraction (for my brain at least!)
@@Maguire708Julie Me as well. I keep having to calculate how long it has been, and it draws my eyes when it flips. (Yay ADHD. heh.) I think the very neutral space that is the new kitchen makes all those little things stand out more. The clock, the LCD screen on the back counter, that sort of thing. I find myself missing what Morgan says from time to time and having to go back.
@Morgan Eckroth can you possibly link the bottles you used from ikea? Also how long will the syrups last and do they need to be refrigerated
@@iyabomarvel8506 Yes, refrigerate them to help them last longer, esp when adding fruit! Not sure how long they last- i usually use one up in 3ish weeks. I'd say if it smells good and isn't getting cloudy, it's still good 👍
You can use rose water in place of dried roses if you can't find food grade flowers. It can also be used to make a clear rose syrup if you are wanting to stealthily add rose flavor. A splash of rose water to pancake or waffle batter is fantastic
Please use food grade "culinary grade" flowers do not poison yourself with flower shop flowers
@@N33k5 Or grow your own. Roses are actually very ease to grow and they are great composters. Bury egg shells between their roots and they will grow even better.
@@wayneegli8379 that is definitely an option but I was mainly making simpler suggestions than grow a whole ass plant with no pesticides as not everyone has access to a good spot to plant. Roses don't do very well in pots and need a fair amount of sunlight.
🤔 How' bout rose butter?? Has any of you. . ? Or oil. You got me thinking on how to better preserve their organoleptic best.
I bet it'd work with any recipe that calls for water (as long as the flavors fit). For example, I believe the dark chocolate olive oil cake by Love and Lemons calls for boiling water, so it could add a nice new flavor.
Definitely endorsing that recipe, btw.
We bought an Amoretto syrup from the store a while back. Once home I tasted and went, I can totally replicate that. And it is now my wife's daily coffee syrup. Recipe as follows.
1 cup white sugar
0.5 cup brown sugar
1.5 cups water
3 Tbsp almond extract
3 Tbsp white rum
1 Tbsp vanilla extract
Water to top volume up to 750 mL (~3 cups)
Orange cardamom is one of my favorite flavor combinations! Before the pandemic, I had a bakery and I used to make orange cardamom rolls (like cinnamon rolls but swap the cinnamon for tons of orange zest and cardamom. So the same flavor profile, brown sugar, orange, cardamom) that everyone loved. One of my favorite parts (and my wife's) was the orange cardamom caramel that inevitably got stuck on the bottom of the pans!
I hadn't thought of trying it in coffee! I'll definitely be making this! Thanks for the suggestion! One small suggestion? It's slightly more of a hassle, but zesting the oranges and adding a little of the juice would probably get you a better flavor than cooking whole slices (as aesthetically pleasing as that is!). Avoiding cooking the pith would avoid any underlying bitter notes you may get depending on the orange.
My go to syrup lately is fresh blueberries and dried lavender buds, it's so good! Especially in a white mocha. Another one I did once was a strawberry rose syrup from fresh strawberries and rose petals I dried myself in the oven 🥰 making syrups is so fun
Fun fact, while most modern recipes for simple syrup suggest equal parts water and sugar it is actually much more likely that the historical recipes were 2 parts (or more) sugar to 1 part water. If your recipe is at least 2/3 sugar it was shelf stable while only 1/2 was not.
My family farms raspberries, so I’m always glad to find a new use for them. We always end up with quite the surplus.
I find that 'tea sugar' AKA beet sugar, is actually a lot more neutral than cane sugar. I didn't realize how different until I tried tea with them side by side and realized that even 'white sugar' has hints of molasses.
Also, strawberry syrup is even more easy. You literally don't have to cook at all. Just sprinkle sliced berries with a generous amount of white sugar and put it in the fridge. Come back the next day and you'll have syrup (which you can reduce in the pot if you want it thicker).
Doesn't beet sugar have some issue with it or something? I honestly don't remember why I'm against it.
Also, you should look into the process of making cheongs- My favorite I made was green apple flavored. You take your fruit, preferably one with a higher water content, and cut it up to have a higher surface area. You also take its weight in sugar and mix them in a jar, so the fruit is entirely covered with sugar and won't touch the air (so it doesn't mold). You put it in your fridge for a few weeks, stirring every few days I think, and the sugar liquefies and makes a nice syrup- You can strain the fruit or use it as a garnish, or have it in whatever drink you're making if it's cold.
Cheongs tend to be fermented, but it's just a generally good way to make syrups.
Sorry for my poor grammar, my brain is fried, lol.
@@GaySatanicClowns i'm not sure but i do know around my area we grow sugar beets and it does NOT smell pleasant when it comes time to turn it into sugar lol
And pop those soft sweet macerated strawberries into your bowl of Frosted Flakes or some pancakes 😊
I really like agave for coffee, it's even sweeter and more pleasant than sugar imo and you don't have to worry about dissolving
I purchased a cheap espresso machine worth $200 and after 6 months of practice and your recepie and tips beleive me I fell absolutely no need to go to Starbucks or any other cafe atleast for coffee , still learning how to make a rosseta, made my first heart a week ago 😍
Definitely gonna try that cardamom syrup 👀 my favourite syrup is a lemongrass ginger syrup! mix with some lemon juice and sparkling water over ice for a super simple lemonade.
Wait I need to make that, what proportions to you recommend?
@@nyxh.7567 I usually kinda eyeball it, but about 3-4 stalks of lemongrass (make sure to crush them up a little before), about 5 thick slices of ginger, one cup of water and sugar.
then for the lemonade i like it pretty sour, so i use equal parts syrup and lemon juice.
You can play around with it to see what you like best :) i hope you like it!
due to osmotic pressure and the intensely hygroscopic nature of sugar, you could actually make most of these syrups without ever involving a heat source just by mixing your base ingredients with an equal amount by weight of sugar (or slightly more for particularly moist fruits). Oleo saccharum is a syrup made through just such a method. It's also shockingly effective with fresh herbs and flowers. Carefully peel your citrus to leave behind as much of the pith as possible (unless the pith tastes good) and then weigh that and combine in a jar with an equal amount by weight of sugar. Leave to sit in a relatively cool place until all of the sugar has dissolved and the zest looks crispy and dry. For particularly juicy fresh fruits, you'll want to use more sugar and allow this process to take place in the fridge to avoid things trying to grow in your syrup. If you want to make a fruit syrup faster, you can always choose to slice or muddle the fruit to puncture the skins and allow the sugar a more direct avenue to rip the moisture from them. Strain thoroughly through a fine sieve, tea towel, cheesecloth, or nut milk bag and bottle for later enjoyment. If you want to infuse spices into it in addition to fruits, herbs, or zest; then toast and lightly crush your spices into the jar with your fresh ingredients and leave it in there until the syrup is complete before straining out with the rest of the fruit or herb debris. To infuse the flavor of nuts and seeds that aren't as pungent as most spices, or if you want to infuse only spices, then you'll get better results by cracking or crushing them and boiling them in syrup to extract their flavor. Hazelnuts are a good example for this. Plus, if you use a heavy simple syrup, once you're done perfuming the syrup with the nuts, you can strain them out, set them aside to cool, and enjoy them later. They should form a layer of little sugar crystals on them as they dry. If you want a sweet and salty snack, make sure you sprinkle a bit of salt on them before they fully cool.
One thing to note: Earl Grey pairs particularly well with vanilla, especially so if dairy is involved at some point, so slicing, scraping, and steeping a couple of vanilla pods into the Earl Grey syrup would definitely be a good idea. I would also go lighter on the lavender, as it has a tendency to make things taste like soap if you go to heavy with it. There are quite a few food grade dried flowers that you could mix with the lavender to complement it and add additional complexity. My personal preference will always be for honeysuckle, but to each their own.
I've found myself coming back to this one comment a lot the past few days. Thanks for taking the time to write this
@@christopherclark1854 Look up some videos on Korean cheong. It's fruit syrup made the way I described and they have at least several hundred years of history preparing this traditional product. Cheong is a favorite mixer for alcohol and you can even brew wine from a cheong if you wish to. It's also used as an ingredient in cooking instead of sugar (ginger, galangal, garlic, and various other herbs can provide you with very interesting results if you can keep them from fermenting too much and exploding) and can also be used as the syrup for beverages or added to tea. The options are quite varied.
I am a matcha lover so that lavender earl grey and rose/raspberry flavor is going to be just amazing ! 💚🍵
I'm going to try it with a good sencha tea. But sencha doesn't like being boiled, so I will let it boil with the lavender for ten min, turn off thr heat, add the sencha, and let it steep for another 10 minutes or so. Should work. Don't think I would use it with coffee, but that leaves many other options....
@@jackieknits61 I don't think you need the boiling, just enough heat to dissolve the sugar so you could make it at lower green tea temperatures. But it probably wont have as good of a shelf life as boiled and would probably be better kept in the fridge
@@jackieknits61 a local tea shop of mine offers sencha blended with sakura blossoms and if that's something you can acquire, i think that would also make a lovely syrup!
An ingredient I've really been liking lately in coffee is Orgeat--almond syrup. Mostly a cocktail ingredient, but I think it goes well with coffee and I feel like I've rarely seen it recommended. If anyone enjoys hazelnut coffee, this is like its grown up cousin. Nutty, but also almost something floral. With so many folks going for almond milk, it seems fitting.
And if you bring it back to it's cocktail roots, I'd shake over ice 30ml espresso, 15ml orgeat, and one's preference of between 15 and 30ml rum.
Orgeat is also very easy to make at home and 100 times tastier than any store bought version
I found a cherry almond flavored coffee that I LOVE but it’s overpriced and “discontinued”(I suspect until next year) so I’m browsing CZcams trying to figure out how to best make a cherry almond syrup to replicate or hopefully improve that flavor.
@@katarinajanoskova how
I'm a big fan of either almond or hazelnut in my coffee, especially if chocolate is also involved. ;)
can you share a recipe or your recipe?
My favorite latte I’ve ever had was from a small local place in Indianapolis and it was a Pineapple Ube latte - i always got it iced. The ube made the latte beautiful because it was turn the milk into a lavender color. The end result was very similar to a vanilla latte with a slightly different flavor profile, would recommend and would love to see you try to recreate !!
Seeing an US American person use the glorious metric system always fills my heart with joy
I used to make rosemary vanilla syrup for the café I used to work at and it was amazing! If you make it you have to use a lot of rosemary and only the leaves, don't use the stems or it tastes bitter and less flavourful
Love rosemary, and would love to have the receipt please 😊. Thank you!
I’m going to have to try this!
I love Morgan's passion for what she does in every shorts and vids she uploads!
Okay so I can be honest... I wanna see you attempt a homemade Irish Cream syrup. That is my favorite flavor for coffee, period. I'm obsessed with it. And having some kind of recipe to try and make it at home would be amazing.
Me second that!
I would also love this - Starbucks has their Irish crème cold foam that I LOVE
I'm Irish and never heard of this! Is it baileys? I know that's alcoholic, but it's the only "Irish cream" I can think of 😅
@@charmedpipper1 yep, it’s basically like a baileys flavor without the alcohol
@@sarahroth4052 as a barista, it’s sadly not even that popular. My store still has so much and I’m vv close to just taking one when we toss em bc it’s so good
Morgan's videos never fail to uplift my mood. Keep on doing your wonderful work and making people smile :)
Ah yes, finally, a recipe for syrup I can use. I've been wanting to make one with very specific spices and never knew how to do it. The cinnamon and cloves one comes close, but I'll add some ginger, kardemom, nutmeg, and orange rinds as well. It's one of my fave spice combinations and I never managed to emulate the lattes/coffees that tasted like it because I didn't know how to catch the tastes of the spices in a syrup. Now I'm going to try.
I’m absolutely loving these coffee recipes you’ve been doing. As a beginner wanna be barista it’s getting me curious about playing around with different flavors
If the orange cardamom SS ratio is 2:1, wouldn't it be 100g water?
A brain fart, you’re correct
My favorite local coffee stand has an orange latte I absolutely love. It's especially delicious cold, but I love it hot too. I'll have to make some orange syrup using your instructions. Thank you for the inspiration!
Awesome video! I was so used to your Shorts videos (which I love), so I didn't know you were this eloquent! Great job.... I'll definitely be trying that Orange Cardamom syrup...that sounds baller! Much love from Brazil!
I often break open a cardamom pod and put a few seeds in Turkish coffee, matcha latte, or hot chocolate. It really adds to the taste.
Can’t wait to try these. I’ve known about simple syrup but I’ve never tried to make it.
Thanks for sharing 😊
I've made some brown sugar star anise syrup for coffee before and it's a winner!
That sounds amazing. I was thinking about star anise when she made the cinnamon, clove syrup.
That sounds amazing! I am going to try that for sure!
Your videos are so comforting and I don't even understand why😭 like them so much. Definitely will try earl grey and lavander one, I love those ingredients 😍
Just made a syrup with my favorite orange tea, it smells amazing. Can't wait to try it, thank you for the idea Morgan!
My mom really wanted to work at costa when she arrived in the uk. I want to work at a BIG coffe shop so i can complete my dreams for her. I want to be a barista, or doctor and if i become a doctor, ill always make such good coffe because of you!
The music-video combination is genius, I love it!
I tried this with vanilla and cranberries and it was delicious 😋 Thanks Morgan!
this is amazing! Thanks for the recipes! ❤️ can’t wait to try
The rose and raspberry really sounds good!
My favorite latte I ever had was chai lavender. I loved it so much.
Honestly, I had to click just because that thumbnail was STUNNING.
I'll try the first syrup, I have the ingredients weee!
Watching and loving each video you make! =) Thank you so much for the recipes!🤩 I'll definitely try the raspberry/ rose one 😘
Recently made raspberry and bay leaf infused syrup. The savory yet hint of sweetness from the bay helps them work together beautifully with espresso~
Just saying hi! Just found this channel a few days ago, and I think it's lovely. I especially like your shorts, they're so calming. I hope you have a lovely day! :)
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Gracias por las ideas! Son magnificas. Love your content ❤️❤️❤️
I'm like in love with the Rose and Raspberry combination!
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Awesome video! Thanks for the syrups ^^.
These are great and I appreciate the attention to detail such as lighter sugars for lighter flavors and vice versa, kinda like with wine and meat. Whites for white meat and vice versa
The Spice House is my local spice shop. Excellent shop. If you like spice blends, Penzy's is also excellent. They have more of a nationwide and online presence. But it's all the same family, with a different view of how they want to run a business.
one of my favorite dessert coffee shakes is a snickers bar. vanilla bean ice cream, espresso, chocolate, caramel, and go very light on peanut butter to get an accurate flavor instead of a peanut butter chocolate. a little goes a long way, but it is SOOOOO good, can be served as ice cream, milk shake, or i imagine you could possibly do an iced latte version with vanilla syrup and melt the peanut butter with a shot or two of espresso, and I haven't tried it hot yet so experiment if you dare, but the milk shake is my favorite cold dessert coffee
I love your voice and the style of the video! Thank youuuu for level up my coffee game at home!!! ❤
Challenge for Morgan drinks sugar: share some delicious sweetener free ideas!
i usually don't comment but i love your content so much morgan. thank you for everything you do! i hope you have an amazing life!
This was a very useful video, thanks for the information and inspiration.
Please make more of there videos! Very informative.
Ooh I've got to make the raspberry rose one 🌹
I’m not gonna be showing how I pour this : proceeds to show it , we love you and your pouring habe is lovely!
I would love to see more ideas and recipes for syrups. These all sound lovely.
You can make up your own too
I love typical Indian Chai version: cardamom, cloves, star anise, cinnamon, black pepper and ginger - so yummy
I just love your entrances 🥰🥰
I always enjoy your videos!
I MUST TRY THESE!!!!
I like to make a cardamom, cinnamon, brown sugar syrup. I let it caramelize a little bit so it gets some of those slightly burnt sugar notes to go with the spices and it's so good
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You just gave me, so many great ideas for desserts!!!
All these flavoure combinations sounds amazing, I bet they do well in mousses and cakes as well.
Thanks for watching and leaving a comment you’re a good egg claim a freebie on my tele_gram via the handle above ....☝️☝️.
Love this video!!
These honestly sound really good for a tea as well :D
I had some masala chai spices kicking around from a recipe that was kinda meh and now I finally can use them up because of this video! Super appreciated!
Just made a cherry hibiscus cacao syrup inspired by your videos can't wait to try it out!
I might just use some of these to make sodas. They sound really good!
I generally do my berry syrups (don't drink coffee but it's great for other treats and drinks) with the following ratios
2 cups water
1 cup sugar
1 cup berries (usually raspberries)
Cook all 3 on the stove, mushing the berries as they cook, and reducing to a consistency you enjoy.
Also dollar stores tend to carry those bottles, FYI!
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One of my favorite tea blends is called Cardamom French Toast. So, the idea of Cardamom syrup is exciting.
I haven’t immediately gotten up to make something I saw on CZcams like this in ages. I knew I was keeping these leftover hot sauce bottles for a reason!! I made the orange and cardamom you made, cos that sound3d divine, and then a cardamom, cinnamon and vanilla bean syrup. Cant wait to use!!!
Yes! Someone else that uses a hot sauce bottle!
I had a really delicious rosemary-lavender iced latte at a cafe in Denver and I look forward to replicating the syrup now that I know how!
Oh! New video! New Kitchen! Exciting!
You should look into a silicone kitchen funnel, makes pouring into small bottles much easier.
I actually make lavender & earl grey syrup all the time!!! I am so intrigued. You're so cool 😎🤍
I'd like to add, make sure to clean and sanitize the bottles before bottling. I made a ginger and cinnamon syrup that my son loves for a ginger ale, just add it to sprite or 7up. Great ideas for syrups👍
🤔 adding honey and warm tea with your syrup would be great for fall . Cold and flu season. May I have the receipt of ginger cinnamon syrup? Thanks
@@nancynguyen8643 I make a simple syrup of equal parts water and sugar, add a cinnamon stick and small nub of ginger while the water and sugar come together over a low flame. You don't need to boil the mix just bring it up to a simmer, while continually stirring, turn it off and allow the mix to steep till cool. Strain and bottle.
Ok, so instantly as I finished watching your video, I rushed into my kitchen to try making some syrupfor myself, inspired by your video, the wonderful simplicity of the process, and the bananas on your counter. I didn't have fresh bananas, so I popped one of the freezer, cut it in pieces (removing the peel), and got my brand new scale that I purchased months ago out of it's box, ready to finally serve it's purpose. It's been about 20, 25 minutes since I've finished watching your video, and I'm currently hopping of joy everywhere as the result looks, smells and taste very promising! I'm eating the leftover, discared and caramelized banana pieces (I don't mind hot banana mush, it's tasty) as I'm waiting for the syrup to cool enough to get into my first homemade banana iced latte; I can't wait to find out if it holds as well in a drink as it seems to do on it's own!
Thank you so much for opening my eyes on how incredibly simple it is to do this kind of syrup! I'm so excited to try out more recipes, and I would absolutely love if you shared more of these!
* If anyone's curious; I also added a tad of vanilla extract to slightly adjust the taste, and used brown sugar, since it pairs well with bananas and as my sugar options were very limited (it was either that or white sugar).
This is so cool! I want to find the video where you make pumpkin spice syrup
My fav is rosemary syrup. It’s an unexpected combo for coffee but it’s so delicious, esp with dark roast coffees.
SHARED . . . SPOT ON!
I really don’t know if you see my comments on the last video but I'm so happy do you upload a video like this because this kind of videos helps me a lot and I really appreciate it thank you ❤
“I don’t like to make things easy for myself “ 😁 i love your personality, you’re so cute
You are so funny and educational. Top tier CZcamsr/Barista. 👍
I haven't tried it with any liquids but I'm a sucker for honey lavender. Easily my favorite ice cream
You are such a delight!❤
Gotta love the slide at the start of every video
Thanks for another great video. On the first syrup though you said 2:1 sugar to water, proceeded to weight out 200g of sugar, said one half of that is 100g, and then said you’ve got 200g of water. I assume your syrup was in fact 2:1 when you weighed the water out?
This videos great! I just want to point out to anyone watching that you should use FOOD GRADE LAVENDER specifically. I've made this mistake in the past, learn from me!
This is fun! Dumb question: do you store it in the fridge or can you store it in a shelf? And how long do they last? Thanks!
Fridge is best. How long they'll last really depends. The ones with dry spices will last longer than the ones with raspberries or orange. The water-sugar ratio is important too, simple syrups (1:1 ratio) will last up to a month but the rich syrup (2:1 200g sugar to 100g water) will be fine up to 6 months. Just make sure to clean bottles well, run them through hot dishwasher cycle or sterilize them before use.
There are endless flavour combinations to try. Check out some youtube bartenders who tend to have great tips for home made syrups too.
Like: czcams.com/video/CvEDhkR6K14/video.html&ab_channel=AndersErickson
Ohhh I want to make a chai spice syrup now
The audible gasp that escaped me when you put your bare hand on that hot plate 😂
‘Somewhat more organise than I’m usually am’ I felt that on a cellular level😂
I've made your orange cinnamon syrup before, and I love adding it to my home latte :) However for my oranges I usually don't include the peels just because at the stores, they put that wax coating on them to protect them in shipping or something. So I usually just remove the peel and add only the pulp.
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Definitely gonna do my best to try all of them, some ingredients may be hard to find.... But I'm gonna try...
I just told my wife “prepare to be spoiled”
I suscribed to your channel😬
Looove your videos!
Saludos desde México!
Cinnamon and clove are traditionally used in Mexico to make "café de olla", and it's a very common drink, we also use the compact form of brown sugar to sweeten it.
love you!!
These sound sooo good! I'm not a fan of bergamot anymore (yes I have had high quality Earl Grey tea, it just tastes awful now) so I would likely use Meyer lemons + lavender instead of Earl Grey + lavender. I've just made plain simple syrup so far, but I have many ideas
Congrats on the 1M subs :)
These are all great flavor ideas! Can't wait to make some at home :) Totally unrelated but I LOVE your glasses! Where did you get them from? :)
Loved this video. I really enjoy making my own syrups and sauces for my Iced coffee, and Lattes. I really enjoy Fall flavors the most. I make a yummy Butterbeer-inspired Sauce and I noticed the trend of using Seltzer/soda of some kind with Cold Brews so I did a Butterbeer cold Brew with Cream Soda mixed with a little Butterscotch sauce with a Salted Butterscotch or Caramel Cold Foam. It's freaking Magical. I make an awesome Caramel & Pumpkin one that I enjoy all year round.
Caramel and pumpkin syrups sound yummy, may I have the receipt? Thank you.
Thanks. For the. Video. It’s gr. eat
I AM GONNA MAKE ALL OF THIS!!!
This looks awesome! Going to try these with some soy milk and coconut whipped cream as I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for sharing
I would suggest another milk such as coconut or homemade almond milk in place of soy milk.
Yummmm give me all the cinnamon, all day every day. However I gotta have it iced 😊