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Makes
a little over a cup
Author Notes
This recipe couldn't be easier, but the end result is delicious and highly versatile. Essentially a simple syrup that swaps honey for sugar and coffee for water, this can be stirred into a cocktail, used to sweeten your morning cold brew, spooned on homemade vanilla ice cream or drizzled over goat cheese stuffed figs. I always keep a mason jar tucked in the back of my refridgerator! —NYCBourbon
Ingredients
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1 cup
honey (preferably dark, such as buckwheat, but any honey will do)
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1 cup
very strong coffee or espresso
Directions
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Combine ingredients in a small saucepan and bring to a robust simmer, reducing until thickened. If not using immediately, pour into a mason jar or other container and allow to cool before storing in the fridge. It will keep more or less indefinitely.
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