Espresso Syrup For Iced Cappuccino

In one of my previous posts-Espresso Syrup Was A Bust, I made coffee syrup using espresso power to make iced cappuccino. I got a request to post the recipe for the syrup.  The reason I thought it was a bust was because of the instant espresso that I used.  I used a brand I had never used before and found that I didn’t like it as well as I did with the brand that I was familiar with.  But, it still made a delicious glass of iced cappuccino.  With that said, I have posted the recipe below. 

Espresso Syrup (for iced cappuccino, etc)

1 quart of water
9 Tablespoons instant espresso (Caffè Espresso Instant or PILON)
2½ cups granulated sugar

• Add all ingredients to pan and carefully boil for ½ hour.
• Let it cool completely, then add 1 teaspoon vanilla extract.

Pour syrup into a bottle and store in the refrigerator.  It will thicken more in the refrigerator.

*To make a glass of iced cappuccino:  Add a shot (more of less to suit your taste) of the syrup to a glass, fill glass with ice and add milk.  Stir and enjoy. 
*Or, add the ingredients into a blender to make a frozen cappuccino.
*For a cappuccino with a kick, add a shot of liqueur such as amaretto, vodka, brandy before stirring or blending.

Note:  If one is so inclined, you can add 1-2 cups of vodka and make Kahlúa® or brandy for a coffee flavored brandy after the syrup cools completely before bottling.