http://farm8.staticflickr.com/7166/6822945943_ce85032f50_m.jpg" align="left" hspace="5px" height="180" width="240" alt="Coffee syrup" />
Inspired by Avarsefi's recipes for vanilla and autumn spice syrups, I figured I'd add my own smoky coffee syrup recipe to the collective blog cookbook. I originally worked this one up to use in making the coffee-glazed bacon recipe, but it's ended up over ice cream and in milk. I've also experimented a bit with different coffees since this is such a quick and easy recipe and find that darker roasts hold up their flavor better against the brown sugar. Your mileage may vary!
Coffee Brown Sugar Syrup
http://farm8.staticflickr.com/7017/6823731667_daee20d5ec_m.jpg" height="180" width="240" alt="coffee ice milk with coffee syrup" hspace="5px" />
My breakfast this morning -- coffee smoothie made with coffee ice cubes, 1/2 cup skim milk and 2 tbsp coffee syrup. Yum!
- 1/2 cup packed light brown sugar
- 1 tbsp maple syrup
- 2 oz. hot espresso
- 1/8 t. cream of tartar
- Heavy saucepan
- Off heat, add the hot espresso to the brown sugar in a saucepan. Let it sit for a minute or two -- the sugar will almost completely dissolve into the espresso before you even stir it.
- Add the maple syrup and stir gently to combine and finish dissolving the sugar.
- Stir in the cream of tartar.
- Bring to a boil over medium heat without stirring.
- Reduce the heat to low and let the syrup simmer for about 5 minutes or until a thread of syrup drizzled into cold water forms a flexible thread.
- Remove from heat and allow it to cool to room temperature before bottling. Store in a covered jar.