Coffee Syrup #1
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Coffee Syrup #1
  Syrup    Coffee    Sauces  
Last updated 6/12/2012 1:17:16 AM. Recipe ID 47555. Report a problem with this recipe.
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      Title: Coffee syrup #1
 Categories: Sauce
      Yield: 1 Servings
 
           Coffee
           Sugar
 
   This is an old time-tested recipe from a friend of mine whose family
  owned a store where this was used.
  
   It's fairly simple, too.  You have to use a PERCOLATOR to do it
  right. Not one of those DRIP machines because you have to recycle the
  liquid.
  
   Make three batches of coffee with the same liquid... e.i. you make
  one batch and then use the SAME COFFEE instead of fresh water BUT
  with new coffee grains, OK? So you now have made the equivalent of
  THREE pots of coffee recycling the same liquid. What you now have is
  a pot of very strong coffee, OK.
  
   Then add half the amount of sugar...e.g.  If you end up with 4 cups
  of coffee, add 2 cups of sugar.  Mix until dissolved.  That's it!!!
  
   I have recently received a few mailings regarding the homemade Coffee
  Syrup recipe that was posted earlier this week and a few are confused
  about it and what to do with it. My sincere apologies for not
  mentioning what we do with it here in southern New England. I hope
  this clarifies the subject.
  
   First, the sugar is added AFTER the coffee mixture is finished.
  Make 3 pots of coffee with the SAME liquid but with NEW coffee
  grounds.  Basically you are recycling the coffee back through the new
  grounds, OK?  Three times using a PERCOLATOR type coffee pot.
  Usually it takes about 12 minutes per single pot of coffee. Start
  timing after it starts to percolate.  Again, times may differ.
  
   Basically:
  
  1. Make one pot of coffee then discard the grounds.
  
  2. Add fresh grounds, percolate again, with the COFFEE as liquid, NOT
  fresh water.
  
  3. Do this three times.
  
  4. To the finished coffee mixture, add one half the amount of sugar.
  Ex. (If you make 2 cups of coffee in the end, add 1 cup of sugar.)
  
  5. Mix until sugar is completely dissolved.
  
   It's use: Primarily it is stirred into cold milk, about 2-3
  tablespoons per 10 ounce glass. Also, it is a popular ice cream
  flavor which is used for making frappes. Here, milk shakes are
  prepared without the ice cream, frappes with. Some even pour it OVER
  ice cream.!
  
   There are a few companies in the area that bottle the mixture, which
  are OK but when made with fresh brewed coffee there is no comparison.
  You should experiment with the amount to add to the milk, as some
  like it sweeter.
  
   In closing, I would like to add that one rarely finds a household in
  this area, especially with children, who does not have a bottle of
  coffee syrup in the cupboard. This is a regional and treasured gem
  that many of us have been brought up on and (strangely) is not
  popular elsewhere. Many people have enjoyed this recipe, I hope you
  do, too. Enjoy!




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Recipe ID 47555 (Apr 03, 2005)

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