In one of my previous posts-Espresso Syrup Was A Bust, I made coffee syrup using espresso power to make iced cappuccino. I got a request to post the recipe for the syrup. The reason I thought it was a bust was because of the instant espresso that I used. I used a brand I had never used before and found that I didn’t like it as well as I did with the brand that I was familiar with. But, it still made a delicious glass of iced cappuccino. With that said, I have posted the recipe below.
Espresso Syrup (for iced cappuccino, etc)
- 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.