Autumn Spice Syrup Recipe
Just a few years ago, my wife would not really drink coffee. Well she would drink something with coffee in it, but other flavors often masked the flavor of the coffee itself. As I started making coffee every morning, seriously focusing on quality she began to enjoy her morning cup despite my half-joking resistance to pour three parts of flavoring in for every one part of coffee. Despite this point of contentions, she would not give up her flavorings, but decided to try to cut back.
At first we tried the Torani syrups, but I always thought they were too expensive and she thought they tasted a little fake. So I decided I would try to make all the syrups she wanted. I figured others here might also enjoy the occasional flavoring with their coffee, so I wanted to
share.
My wife's favorite syrup is autumn spice. During any month that has the potential for a chill it is a required condiment in the refrigerator. Fortunately, it is very easy to make.
Autumn Spice Syrup
| Ingredient | Quantity | Procedure |
|---|---|---|
| water | 0.75 cups | 1. Combine. |
| sugar | 0.75 cups | 2. Bring to a boil and simmer for 10 minutes. |
| ginger, thinly sliced | 1 tablespoon | 3. Cool. |
| cinnamon, finely ground | 1 teaspoon | 4. Strain. |
| allspice | 0.25 teaspoons | |
| salt | pinch |
Occasionally, I add a pinch of nutmeg or clove, possibly omitting the allspice. Of course, all the ratios are completely adjustable to taste although I would not increase the water content, as I find that results in a water coffee drink. Also, this keeps very well refrigerated, so scaling up the recipe is not a problem at all.
I tend to use about a quarter ounce in a cappuccino and half an ounce in a latte for her. Personally, the syrups are not my cup of tea, but she seems very happy with those amounts.
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