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Blueberry Muffin Coffee Syrup


September 19, 2019

A uniquely delicious topping for pancakes, whole-grain French toast or even ice cream. Using Red Diamond Estate® Blueberry Muffin Coffee, you can concoct a syrup that sets any dish apart. Mixed with brown sugar, vanilla extract and a cornstarch slurry, you can use a unique creation as a topping or even make it a by-the-bottle gift.


3 cups Red Diamond Estate® Blueberry Muffin Coffee

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1 vanilla bean, split in half (optional)

2 tsp. vanilla extract

1 Tbsp. corn starch & 1 Tbsp. water combined to make a slurry


1In a medium saucepan over medium-high heat, whisk together coffee, sugars and vanilla bean, then add corn starch slurry

2Bring to a boil, and reduce heat

3Simmer for about 5 minutes - the sugar should be completely dissolved and the mixture has thickened

4Remove from heat, and stir in vanilla extract

5Once cooled, remove the vanilla bean, and pour the syrup into a glass jar or bottle

6Store in the refrigerator for up to 1 week