Despite the fact that I am getting older (I even found my first gray hair this week… we won’t discuss the grief and panic), I still sometimes feel like a kid. I call my mommy when I’m sick. My husband has to take my car to the shop. I eat lots of candy. I don’t really like coffee. I should probably be happy about that last one. It can be such an addiction and luckily, I don’t need coffee to function.
Lately, however, I have taken to drinking it in the mornings or evenings. Not because I need to but because I’ve made some sweet coffee syrups that make the taste of coffee so much more enjoyable. I shared this gingerbread syrup a week ago and since then, I’ve been on a coffee syrup trip. It might be getting a little out of control but really, these syrups make the coffee. I wanted to share this when there was still a bit of time until Christmas. Like the gingerbread syrup, they would make a great gift for the coffee lover in your family. Toss them in a basket with a nice mug and maybe some vanilla bean sugar and you’ll be the talk of the Christmas party.
- For coconut:
- 2 cups water
- 1 cup sugar
- 2 Tbsp. coconut extract
- For mocha:
- 2 cups water
- 1 cup sugar
- 2-3 Tbsp. chocolate syrup
- Combine water and sugar in a sauce pan and set over medium high heat. Bring to a boil.
- Once boiling, turn heat to medium low. Add in either the coconut extract of chocolate syrup depending on what syrup you want to make. Stir well to combine.
- Allow the mixture to simmer for five to ten minutes until it takes on a syrup consistency. Remove from heat and allow to cool.
- Transfer to jars or containers and keep in the fridge.
I don’t drink much coffee either… only as a treat. This would certainly make my coffee a treat.