Espresso Syrup For Iced Cappuccino

Espresso Syrup (for iced cappuccino, etc)

1 quart of water
9 Tablespoons instant espresso (Caffè Espresso Instant or PILON)
2½ cups granulated sugar

• Add all ingredients to pan and carefully boil for ½ hour.
• Let it cool completely, then add 1 teaspoon vanilla extract.

Pour syrup into a bottle and store in the refrigerator. It will thicken more in the refrigerator.

*To make a glass of iced cappuccino: Add a shot (more of less to suit your taste) of the syrup to a glass, fill glass with ice and add milk. Stir and enjoy.
*Or, add the ingredients into a blender to make a frozen cappuccino.
*For a cappuccino with a kick, add a shot of liqueur such as amaretto, vodka, brandy before stirring or blending.

Note: If one is so inclined, you can add 1-2 cups of vodka and make Kahlúa® or brandy for a coffee flavored brandy after the syrup cools completely before bottling.