Whiskey Barrel Coffee Syrup
Now, we know what you're thinking: Coffee syrup? Isn't that a lot of work? Am I supposed to just put it on my pancakes?
Well, the first thing to clear up is the difficulty level. It is incredibly easy to make your own coffee syrup. The total time sits at about 20 minutes and most of that time the syrup is reducing on its own on the stove. While this syrup is wonderful on pancakes, the possibilities are almost endless. Mix it into a cocktail for a unique and subtle barrel aged smokiness, add it into just about any baked good, drizzle it over ice cream or popcorn.
All you need is two ingredients: brewed coffee and sugar.
It really is that simple. So what are you waiting for?
- 1 cup strongly brewed coffee (We used our Moonshine blend)
- 1 cup sugar*
* Be aware that different types of sugar will result is varying types of syrup. White sugar produces a more viscous syrup while brown sugar will result in something closer to molasses. We used a raw organic sugar and loved the results!
- Combine the coffee and syrup in a small saucepan on medium to high heat.
- Bring the mixture to a boil then reduce to a low simmer.
- Let the mixture simmer for ten to fifteen minutes, stirring occasionally. Watch the mixture to make sure it does not boil over at any point during this process. If you see it begin to rise, remove from heat and stir gently until the mixture lowers once more, then return to heat. We had a few close calls with this so be sure you are keeping an eye on things throughout the entire process to be safe.
- After the allotted time has passed and the sugar has completely dissolved, remove the mixture from heat and allow it to cool.
- Once cooled, pour mixture into an airtight container. This syrup can be stored in the refrigerator for up to two weeks. Although we doubt it will make it that long.
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