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Flavoured Syrups for Coffee Drinks
Chocolate Syrup
1/2 cup + 2 Tbsp. granulated white sugar
1/2 cup unsweetened cocoa powder
1/2 cup water
Pinch salt
1 tsp. vanilla extract
In a medium saucepan, stir together the sugar and cocoa powder until the lumps are gone. Add water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then add vanilla extract. Store in air tight container in the fridge. Use: 2 Tbsp. to 1 cup coffee or coffee/milk.
Caramel Syrup
3 Tbsp. packed dark brown sugar
1 cup white granulated sugar
1 cups hot water
1 1/2 tsp. of pure vanilla extract
Add the sugars and water into a saucepan and stir until combined. Place on medium-low heat on your stove. Bring to a boil then lower heat to allow to just simmer. Continue to simmer for 10-15 minutes until reduced. Remove from heat. Add vanilla, stir and then cool the mixture before storing in an airtight container in the fridge. *Note: This is a flavouring syrup, not a topping sauce so it will be thin. Use: 2 Tbsp. to 1 cup coffee or coffee/milk.
Vanilla Syrup
1 cup granulated white sugar
1 cup water
2 tsp. pure vanilla extract
In saucepan, bring sugar and water to boil. Reduce heat and simmer until reduced to a syrup, about 5 minutes. Add vanilla extract. Pour into airtight container and refrigerate for up to 2 weeks. Use: 1-2 Tbsp. to 1 cup.
Pumpkin Spice Syrup
1 cup white granulated sugar
1 cups water
1 Tbsp. pumpkin puree
1 1/2 tsp. ground cinnamon.
3/4 tsp. ground ginger.
1/2 tsp of cloves (or allspice)
1/2 tsp freshly grated nutmeg
Simmer for several minutes. Cool and strain through a coffee filter or cheesecloth. Add 1 Tbsp. vanilla extract. Store in an airtight container in fridge.
Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
Combine all ingredients in a saucepan. Bring to a boil, then reduce to a simmer. Simmer uncovered 15 minutes. Remove from heat. Cover and allow to cool. Strain through coffee filter or cheesecloth, if desired. Store in an airtight container in fridge.
Coffee Syrup
Use to make iced coffee by combining with milk
3 cups of coffee
1 cup of white sugar
Pour the ingredients into a large sauce pan, stirring until mixed. Heat on medium until the mixture comes to a boil - about 10-15 minutes. Stir often. Let cool. Pour into an airtight container and keep in the refrigerator, for up to 1 week.
Caramel Sauce
1/2 cup (4 oz) unsalted butter
2/3 cups (4 oz) brown sugar
1/2 cup heavy cream
1 1/2 tsp. vanilla
Melt butter. Mix in brown sugar. Stir until smooth and sugar loses its graininess. Continue to cook stirring until mixture bubbles. Cook about 1 minute more seconds. Remove from heat. Slowly add cream and vanilla. Stir. Store covered in fridge.
Coffee Drink Recipes
Cafe Mocha or Mocha Latte
Add 2 Tbsp. chocolate syrup to 1 cup coffee or coffee latte.
Gingerbread or Pumpkin Spice Latte
2 ounces brewed espresso coffee
2 Tbsp. gingerbread or pumpkin spice flavoured syrup
1 tsp. vanilla flavoured syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
In a coffee mug, combine espresso coffee with flavoured syrups. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon.
Caramel Macchiato
2 Tbsp. vanilla syrup
8 ounces steamed milk
1/2 cup fresh brewed espresso
2 - 3 Tbsp. caramel sauce
Add vanilla syrup to 16oz glass. Add steamed milk, then foam then pour the hot espresso through the foam. Drizzle top with caramel sauce. Stir before drinking.
Black Forest Coffee
6 oz. hot espresso or coffee
2 Tbsp. chocolate syrup
1 Tbsp. maraschino cherry juice
Whipped cream
Chocolate shavings
Maraschino cherries
Caramel Frappuccino Recipe
2 cups ice
1 cup very strong coffee or espresso, chilled
2/3 cup half and half
1/4 cup caramel sauce (recipe above)
1-4 Tbsp. sugar (to taste)
Whipped cream
Blend all ingredients in a blender except whipped cream until smooth. Top with dollop of whipped cream and a swirl of the caramel syrup.
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Once again,many thanks Food&Whine!
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| Photo Courtesy of publicradio.org |
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