Snowy Sunday afternoons call for a good cup of coffee snuggled up on the sofa in the warmth! After a hectic week of baking celebration cakes all I wanted to do this Sunday is relax. Coffee and I haven’t been friends for long but when you have a boyfriend obsessed with it and a little brother who works with it (Brewbar Espresso) you have no choice but succumb to it and jump on the bandwagon!
When I first joined Twitter one blog that caught my eye was Sophie Loves Food and her post on home-made coffee syrups, it inspired me to give it a go and this weekend seemed the perfect time to give it a try. Anyone who has read my Orange Polenta Cake post will know I take my coffee sweet as in Chocolate Mocha sweet, I haven’t developed my coffee palette enough yet to enjoy an espresso or flat white. So I decided to continue down the sweet path and learn to make syrups to add to the coffee Dale makes over the weekend.
The syrup was delicious and went so well with the latte Dale made. The caramel flavour really sweetened up the coffee and gave it a smoothness. The recipe I used called for dark brown sugar but as the coffee beans Dale used were quite strong I thought it would be a little overpowering so I used up the leftover light brown sugar in the cupboard.
(Adapted from Food & Family)
- 3 x Tablespoons of light brown sugar
- 200g x Granulated white sugar
- 8fl oz x Hot water
- 1 ½ Teaspoons of vanilla extract
Put the brown sugar, white sugar and water in a pan and stir together. On a medium heat bring to the boil and then let simmer for 15 minuets until it has reduced and thickened. Bring off the heat and add the vanilla extract. Let it cool and then add to a container of your liking. For the coffee add two tablespoons to one 8-10 oz cup of coffee.