Brown sugar syrup has become a festive and special addition to my kitchen. I used to enjoy it only in December at my local coffee shop before I realized I could make it myself with much better ingredients. This syrup is delicious drizzled over all your favorite fall and winter treats or simply on toast or oatmeal. I also enjoy it in the summer over vanilla ice cream, whipped into cream for a brown sugar whipped topping, in a batch of collagen marshmallows, and of course in my cold brew or homemade bone broth hot chocolate.
Jump to RecipeHow to use brown sugar syrup
First and foremost I like to add brown sugar syrup to my coffee, hot or iced (but especially iced!). A little bit of this syrup and some homemade cold foam makes the most delicious iced latte. You can also drizzle over ice cream, add to unsweetened oatmeal, use as a glaze for something like sourdough discard pumpkin bread, or whip into butter for an amazing spread. It will last in the fridge for up to a month, so it’s a great flavor bomb to keep up your sleeve.
Cold Brew with brown sugar syrup and whipped cold foam
Combine 1 cup of ground coffee beans with 5 cups of cold filtered water for a strong cold brew. Let this steep in the fridge overnight before straining out the coffee beans. Add a few tablespoons of brown sugar syrup (to taste) to a glass with ice. Fill the glass 3/4 full with cold brew and stir. Top with homemade cold foam, I use this Nespresso Milk Frother for an excellent foam!
Brown Sugar Butter Cream Frosting
With a stand mixer, whip equal parts softened cream cheese and butter together until light and fluffy. Add a pinch of salt, brown sugar syrup, and vanilla to taste.
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Making the switch to less processed sugars
Because sugar in the form of glucose is the body’s main source of fuel, our bodies need it to run well. Highly processed or artificial sugars, however, are not easily broken down by the body. This is why getting away from refined, bleached sugar, corn syrups, and the like is a great first step to reducing processed foods from our diet. Life is short and I’m not going to live a sugarless existence, so I try to use less refined sugars when cooking or baking.
Supplies
Ingredients
- Filtered water
- Homemade brown sugar makes the resulting syrup so much more flavorful and fresh!
How to make brown sugar
This is so easy, I’m not sure why it took me so long to start doing it! I prefer to make my own because I can use a high quality organic, raw, unrefined cane sugar and organic blackstrap molasses for the most delicious possible results.
Mix as much molasses as desired into a high quality organic, raw, unrefined cane sugar. You can also use coconut or date sugar. I usually start with a few cups of sugar and add the molasses by the tablespoon, mixing and adding until it reaches my desired color. For light brown sugar, use less molasses and for dark brown sugar, use more.
Brown Sugar Syrup Recipe
Ingredients
- 1 part filtered water
- 1 part homemade brown sugar
Instructions
- Combine ingredietns in a heavy bottom sauce pan
- Stirring frequently, gently melt the sugar over medium low
- Once the sugar is dissolved, continue to gently heat until some of the water has evaporated and the mixture has thickened and coats the back of a spoon
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