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Having coffee syrup in the fridge is a lot more space efficient and long lasting than storing a big gallon bottle of iced coffee. It’s a great shortcut to breakfast!
Yields 2 cups syrup; Use 1 tablespoon per 8-ounce cup
2/3 cup coffee granules (I use decaf), such as Elite
1 and 1/2 cups water
2 and 1/2 cups sugar
2 teaspoons vanilla
1 teaspoon Gefen Cocoa Powder
pinch salt
Place all ingredients in a pot and bring to a low simmer. Simmer for five minutes. Let cool, then transfer to a squeeze bottle or a glass jar.
When ready to use, add about three to four tablespoons syrup to a 16-ounce (450-milliliter) cup of milk. Add ice cubes and enjoy!
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great but way too sweet!
Ide do 1 3/4 c sugar next time
Please clarify
Early on in the recipe it says Use 1 tablespoon per 8-ounce cup
Later it states
add about three to four tablespoons syrup to a 16-ounce (450-milliliter) cup of milk.
Also how is 16 oz = 450 ml?
Thank you
This is delicious! One small thing, keep an eye on it when it simmers. I looked away for a minute and it boiled over. Not fun to clean hot sticky syrup from my cooktop…