Bring the coffee to a boil in a medium sauce pan over medium/high heat.
Reduce heat to low/medium and stir in sugar and vanilla extract. Allow to simmer for 15-20 minutes, or until syrup reaches desired consistency. I let mine boil down about a half a cup – leaving me with a cup and a half of syrup.
Allow syrup to cool before using.
Store in refrigerator for up to a week!
To make coffee milk
Really, it’s all about preference. My go-to ratio is about 3 & 1/2 tablespoons of syrup to 8 ounces of milk. Taste as you go and add more syrup as necessary! Clearly you can garnish with whipped cream (it’s what the cool kids are doing).