Starbucks Sugar Cookie Syrup Copycat Recipe
This syrup is made up of water, sugar, and natural flavor. It is preserved using potassium sorbate, citric acid, and salt.
Equipment
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Glass storage jar (that can hold 2 cups of liquid), with lid.
Ingredients
- ½ teaspoon almond extract
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup brown or coconut sugar
- 1 coconut milk can (14 oz)
Instructions
- Pour the coconut milk and the brown sugar into the saucepan. Whisk and bring the mixture to a boil. Do not let it boil over.
- Simmer for 15 minutes on low heat, stirring occasionally, without covering.
- Take the pan off the heat and stir in the almond extract, vanilla extract, and salt. Use a whisk to mix everything thoroughly.
- Allow the mixture to cool down before transferring it into the storage jar and covering it tightly.
- Refrigerate and use as needed.
Notes
- Can keep in the fridge for up to 2 weeks.
- If the syrup hardens due to the coconut milk, simply place the jar in warm water to loosen it up.
- Almond extract is a critical part of the recipe. Do not skip it.
- You can add ½ teaspoon of unsalted butter for a richer taste, but if you do your syrup will no longer be dairy-free.