Friday, February 19, 2016

Coffee Simple Syrup

This past weekend, the Mr. and I went out to eat 3 times!
The cherubs were at a discipleship weekend at church, so in between our volunteer times we took advantage of enjoying some local restaurants.
On Saturday morning, we were waiting for breakfast and I grabbed a local magazine to read to pass the time.
The entire magazine was dedicated to coffee.
Now, I like coffee, but I'm in no way a connoisseur of such.
I know what I like; and I definitely know what I don't!
Pretty much, I'm a coffee snob.
I don't like dark coffee.
Or strong coffee.
Or nasty, taste like an ash tray, coffee.
I must have cream.
And lots of it.
Like I don't even apologize for how much I use.
I don't use sugar.
But I use more than the legal limit of cream.
So, back to the magazine.
In it was an article about coffee-flavored mixed drinks.
Each drink used coffee syrup.
Like simple syrup -- but coffee flavored.
So!  I had NEVER thought about that!

I've made plain 'ol simple syrup.  I keep that stuff in the fridge all the time!

I've made mint simple syrup.

but coffee simple syrup?
How great would that be!
On Sunday morning, after grinding the coffee beans, the Mr. made coffee.
But it was way to strong for either of us . . .
so he added additional water to weaken it a bit.
Which meant we ended up with too much coffee that morning.
So guess what I did!
I made coffee simple syrup with the left over!
I may have made it a bit too sweet, but I'll find uses for it and next time, I'll reduce the sugar a bit!
But until then; I'll be experimenting with the coffee simple syrup in recipes!
Here's where I'm going to first try my new recipe:
  • in iced tea (if sweet tea is good, what about a coffee flavored iced tea)
  • in a milk shake, with vanilla, chocolate, or coffee flavored ice cream
  • in coffee; replace the sugar with the syrup and it's coffee in coffee!
  • Coffee milk; the official state drink of Rhode Island.  1 cup cold milk & 2 TBSP coffee syrup
Coffee Simple Syrup
1 cup strong coffee
1 to 1 1/2 cups sugar* (depending on how sweet you want the syrup to be)
In a sauce pan, add the coffee and syrup.  Over low heat, stir occasionally until the sugar is completely melted.
Remove from the heat.  Allow to cool before pouring it into your storage container.
*I used 1 1/2 cups of sugar for my first recipe.  It is rather sweet, but when mixed with other things, I think it's going to be ok.  It's not like I'm drinking straight off a spoon or anything!

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