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Inspired by Avarsefi's recipes for vanilla
and autumn spice syrup
s, 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
- 1/2 cup packed light brown sugar
- 1 tbsp maple syrup
- 2 oz. hot espresso
- 1/8 t. cream of tartar
- 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.