Tuesday, June 15, 2010
If you know me at all, and some of you do from Facebook, you know how much I love coffee! So, this lead to pondering the idea of making a coffee syrup for ice cream, the notion woke me up better than a cup of joe! So, I hopped on the information highway and found a exit for a easy recipe that filled the house with a triple shot aroma of java juice! Ok, enough with the fancy talk, but really, this recipe is so easy, turns your home into a coffee house scent that Glade should invent and just the right treat on a bowl of chocolate ice cream on a warm evening.......but beware, the sugar content is high so save this for a special occasion!
Place enough coffee and water to make 6 servings in your drip coffeemaker. Brew then cool a bit. Replace coffee in filter with fresh grounds but use the brewed coffee to pour back into the coffee maker making this batch double strength. Repeat this process for a third time making it triple strength.
Measure the amount of brewed coffee and add half as much sugar, for example, if you have 5 cups of brewed coffee, add 2 1/2 cups of sugar. Stir directly into brewed coffee while still hot to melt the sugar, store in airtight container and keep in fridge, for up too 2 months. Enjoy!
Just think, now you can have a sweet fix over ice cream or even used in milkshakes or cold coffee drinks, who says the summer is too hot for coffee, not me!
Posted by Sue Neitzel at 2:50 PM