Coffee Syrup (and Coffee Essence)

1. 1

   For the essence: In a small saucepan over medium heat, melt the sugar in the espresso/coffee.

2. 2

   Then reduce it by letting it boil slowly for about 5 minutes until thickened and glossy.

3. 3

   Remove from heat and let it cool.

4. 4

   For the syrup In a small saucepan over medium-low heat, melt the sugar in the water.

5. 5

   Remove from heat and stir in the coffee essence.

6. 6

   Let it cool and store in the fridge.

7. 7

   Coffee essence is perfect for baking, for flavouring cakes and buttercream.

8. 8

   Coffee syrup on the other hand is perfect to soak sponge cake, poach fruit, drizzle on your pancakes or to make Rhode Island Coffee Milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.