SYRUPS

Syrups

Simple Syrup

1 cup sugar to 1 cup water. Simmer in saucepan.

Italian Syrup Combinations:

Red Licorice - raspberry and licorice (or anise)

Melba - peach and raspberry

Very Berry - strawberry and blackberry

Vanilla Nut - vanilla and hazelnut

Vanill Almond - vanilla and orgeat or amaretto

Banana Nut - banana and hazelnut

Banana Almond - banana and orgeat or amaretto

Raspberry Nut - raspberry and hazelnut

Raspberry Almond - raspberry and orgeat or amaretto

Mocha Nut - chocolate syrup and hazelnut

Mocha Almond - chocolate syrup and orgeat or amaretto

Irish Mint - Irish cream and creme de menthe

Black Forest - chocolate syrup and maraschino cherry juice

Mocha Mandarin - chocolate syrup and orange

Mocha Banana - chocolate syrup and creme de banana

Pina Colada - coconut and pineapple

To make syrup from a extract, mix one ounce of water with 1/2 ounce sugar and add in the extract until desired concentration is reached.

Chocolate Syrup

3/4 cup sugar, 1/4 cup cocoa, dash of salt. Add 1 cup water, and cook for 5 to 7 minutes. Remove from heat and mix in a teaspoon of vanilla. Cool and refrigerate

To make some syrup

Well, you can make a syrup by heating water and sugar to boiling, then

adding carmel flavoring. Use a 1-2 cups sugar to a cup of water, depending on

how thick you want it. Add as much flavoring as you want. The thinner the

syrup, the more water you'll be adding to your coffee; the weaker the flavoring,

the more sugar you'll get in your coffee. All you're doing is diluting

the flavoring so it's easier to work with.

Or you can use one of the many recipies for carmel sauce, omitting any

dairy products, and dilute the final product to taste with water. Milk will

make your syrup spoil faster, and you might as well just add fresh milk or

cream to your coffee.

To get a nice carmel flavoring in your coffee, without adding extra water

in the process, make hard carmels, again omitting any dairy. Form the carmels

by drizzling the hot syrup on wax paper (aluminum foil would probably work,

but DON'T use plastic wrap) so that it's final form is very thin and brittle.

Pound into a powder, and use this as a substitute for sugar in you coffee.

You can get a similar result by adding about a half a teaspoon of your

favorite flavoring to a cup of sugar, mixing well, and then drying the sugar

in a pan over low heat. The sugar will probably clump a little, so it'll

be harder to dissolve, but if you're adding it to fresh brewed coffee, it's

unlikly to cause a problem. BTW: If you like vanilla, you can flavor your

sugar by heating a vanilla bean with sugar over low heat. Store the sugar

with the bean. Be very careful not to over-heat the sugar in either case.

When I say flavoring, I mean the alcohol and water based kind they sell in

super-markets, not the kind they sell in bake stores and gourmet stores for

making candy. I don't think the latter would mix well in the dry sugar,

though I haven't tried it. It would probably work fine in the syrup.

One more thing. The Barnies and Torani syrups use corn syrup, not just

sucrose. If you're really wanting to duplicate their flavors, use a half

a cup (more or less) for every cup of sugar you use to make your syrup. You

can also buy corn sugar (dextrose) in bake shops and brewing supply stores.

Remember that dextrose is much sweeter than sucrose.

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From: a-allenk@microsoft.com (a-allenk)

Newsgroups: rec.food.drink.coffee

Subject: Re: Looking for recipes for homemade syrups for coffee

Date: 14 Sep 1995 22:43:44 GMT

Organization: Microsoft Corporation

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FYI James Duke, the ethnobotanist has a book(let) called Living Liqeuers

in which he provides recipes for many knockoffs made with natural

ingredients. I'm pretty sure that the American Botanical Council in

Austin TX is associated with someone who can sell it to you.

1-512-555-1212 is as close as I can get you on short notice.

In article <42v19a$983@swifty.cfa.org>, cbremmer@fergus.cfa.org says...

>Hello,

>I'm looking for recipes for homemade syrups for coffee.

>Hazelnut especially.

>Thanks,

>Chris

>cbremmer@fergus.cfa.org

The opinions expressed in this message are my own personal views

and do not reflect the official views of Microsoft Corporation.