5 Ingredients or Fewer

Coffee Syrup

April 15, 2011
Author Notes

So here’s my typical Friday noontime ritual: Stalk the food52 site to see what the new contest theme is. Fidget and tap my foot when it’s 12:05 and no update yet. Answer the phone when Sconeman calls to find out if I’m having a productive day, and tell him “Yes! Yes, indeed I am!” Hang up and refresh the page. Repeat as needed.

Once the new theme is announced, I look through my recipes and see if something is a good fit, and then I peruse my favorite cookbooks for inspiring ideas.

Most of my recipes are easy, and this one is no different. It reminds me a lot of Kahlúa without the booze, which can be easily remedied I’m guessing. It’s adapted from the recipe for Coffee Cream Cake from The New York Times Menu Cook Book by Craig Claiborne (1966).

I’m going to leave the uses for this syrup up to your imagination. There are probably a good number of things you can do with it. But for right now, I'm enjoying a little of the syrup stirred into a glass of milk, on the rocks.

  • Makes 2 cups
  • 1 1/2 cups espresso or strong coffee
  • 1 1/2 to 2 cups turbinado sugar
In This Recipe
  1. Over low heat, combine the coffee and 1 1/2 cups sugar in a small saucepan. Stir until sugar is dissolved. Taste for sweetness and add more sugar, if desired. (I have a sweet tooth, so I use the 2 cups.)
  2. Increase heat to medium and bring to a boil. Remove from heat and set aside to cool. Pour into a lidded 2-cup mason jar or other container and keep refrigerated.

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