This coffee and butternut syrup is a treat. The syrup is so flavorful and I topped it with tons of thick foam. There’s a richness and nuttiness.

Butternut Coffee Syrup
Ingredients:
1/2 cup sugar
1/2 cup water
1 teaspoon butter extract
1/2 teaspoon almond extract
1/4 cup milk
1-2 cups ice
1-2 cups iced coffee (or espresso)

Directions:
In a small saucepan, mix sugar and water over medium heat until melted. Stir in butter extract and almond extract. Allow to cool – 1 hour to overnight.

Serve over iced coffee or iced espresso with 1-2 tablespoons of the syrup.

Top with cold foam. Enjoy!

My milk frother was acting up but Mr. J came to the rescue. It reminded me that the wand one does not compare.

I normally drink coffee black but love a very special coffee moment. Make the syrup and reap the benefits for many cups to come. The syrup is good in the fridge for a month. Butter extract is a specialty ingredient but is an easy swap for many vanilla extract uses. I also used it in Snickerdoodle Chex Mix.