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
honey (preferably dark, such as buckwheat, but any honey will do)
very strong coffee or espresso
In This Recipe
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.