Espresso Syrup" 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" 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

  1. 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.
  2. Add the maple syrup and stir gently to combine and finish dissolving the sugar.
  3. Stir in the cream of tartar.
  4. Bring to a boil over medium heat without stirring.
  5. 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.
  6. Remove from heat and allow it to cool to room temperature before bottling. Store in a covered jar.

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