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It may seem a bit strange to make a coffee syrup on a coffee website. After all, why would you flavor your coffee with, er, more coffee flavor? The answer is don’t mix it with coffee, mix it with dairy instead!
This coffee syrup is the basis of Rhode Island Coffee Milk, and also can be used to flavor blended drinks like frappes. It makes a wonderful ice cream syrup, or drizzle it over crepes. Have I convinced you yet?
Ingredients:
1 c. cold brew (diluted to drinkable strength, not concentrated)
3/4 c. sugar
1/4 tsp. vanilla extract
Directions:
- Place the cold brew and sugar in a small saucepan over medium heat.
- Bring just to a boil and then let it simmer for 10-15 minutes until slightly thickened.
- Remove from the heat and stir in the vanilla extract.
- Allow to cool and then store in a bottle or jar. I use an ordinary mason jar as it is easier to clean once you used up the syrup.
This syrup will last up to 2 weeks in the fridge.
Rhode Island Coffee Milk:
Did you know that coffee milk is the official state drink of Rhode Island? This drink is kind of like chocolate milk, but with coffee syrup instead of chocolate syrup. The funny thing is outside of Rhode Island, few people have heard of it.
To try it yourself, stir 2T. of the coffee syrup above into 8 oz. of milk and enjoy!
If you want to get even more authentic, you can try Autocrat syrup. This syrup has been made for over 100 years and is considered synonymous with coffee milk (though there are other brands as well). Beyond coffee milk, you can use it as a dessert topping, in frappes, or in milkshakes.
So give coffee syrup and try–whether DIY or bought–and add sweet coffee flavor to your milk and other dairy treats!
