COFFEE SYRUP

This recipe came about by accident. I was making a coffee soak for a cake, and halfway through boiling the sugar and coffee I realized I’d like to see this on my pancakes as well. I make a double batch whenever company is coming over, as it’s been received quite well by family and friends alike. Pair with the Dutch Baby , or whenever you’d normally use maple syrup. makes about 1½ cups

2 cups strong coffee, room temperature

2 cups (396 g) sugar

1 teaspoon salt

2 tablespoons (29 g) unsalted butter

1 teaspoon pure vanilla extract

2 tablespoons Frangelico (optional)

In a medium saucepan over medium-high heat, bring the coffee, sugar, and salt to a boil. Continue to boil until reduced to 1½ cups, 10 to 12 minutes.

Remove from the heat and add the butter, vanilla, and Frangelico (if using); stir to combine. Let cool 10 minutes before serving. Can be stored in the refrigerator for 1 week.