Now that we’ve created an appropriate “Shrine for the Kuerig,” I thought it would be fun to improve the overall coffee making process in our house. As you all learned earlier I have a huge weakness for Starbucks, and right now it’s a bit out of my budget. (We are currently working on fixing that shortfall, but while I fully expect to be back to my former spending abilities soon, I hope to have curbed some of my frivolous habits permanently. Perhaps making it a weekly treat instead of a
daily twice daily habit…) We love Black Teal Lemonades and Caramel Macchiatos, I found a substitute for the BTL, but I wasn’t happy with my options for a Caramel Macchiato. I went searching on Pinterest (where else?) for possible solutions, and came across these recipes for Coffee Flavoring Syrups:
I was extremely excited! I had everything I needed to make the Caramel syrup here already, and couldn’t wait to give it a try! Fist I gathered all my ingredients and supplies together: 1/2 cup of caramel (I used the stuff you put on ice cream), 1 cup of water, and 1 cup of sugar.
Next we had to make a simple syrup, which is equal parts sugar and water brought to a boil to combine.
Once the sugar and water are at a rolling boil, add 1/2 cup of the caramel and lower the heat to bring the mixture to a nice simmer for 15 minutes or so.
Once it was nice and syrupy I look it off the heat and put it into a decorative glass bottle. I didn’t cap the bottle, so that it would cool and not shatter the glass.
Now the bottle sits in a place of pride on the Shrine to the Kuerig. Just where it belongs in a coffee loving household.