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Рецепт Coffee Flavored Syrup
by Marlene Baird

What are you up against?

Monday mornings always bring on the blues. My work situation can be a drag. People walk past you in the halls and in the break room like strangers in a New York City street. But I can handle that.

I was meeting with my client when she pulled out a bag of French Macarons. Beautiful, mocha macarons. The bag brazenly displayed the name of where they were purchased. ”Have one”, she said.

I hesitantly replied,” No Thank You!.”

“Do you know here these are from?” She states. ” Um, yes, the bag says they are from Bouchon Bakery.” I replied. ”You sure you don’t want one”. ”Yes, I do want one, but I just can’t.” I said. I walk back to my desk and stare at my yogurt and I know, hey, I can deal with that.

The problem was I couldn’t get the image of the beautiful mocha macaron off my brain. The luscious, smooth, yet crisp oh-so-deliciousness that I am passing up. But hey, I can deal with that.

With mocha macarons and coffee on my brain, I settled for making my own coffee flavored syrup.

Coffee Flavored Syrup

Total time

1 hour 10 mins

Better than Toroni brand

Author: Marlene Baird

Serves: 2 cups

Ingredients

Directions

Let water come to a boil.

Stir in sugar until it dissolves.

allow sugar to sit for 3 minutes

Remove from heat.

Add 2½ tablespoons Instant Espresso coffee

Pour into the glass container you plan on storing the syrup in

Let cool to room temp (about 30 minutes to one hour)

PP Value

1 PP per Tablespoon

3.2.2089

Use it in your iced coffee for a more robust flavor.

But the first thing I created was a frozen mocha coffee shake using 2 tablespoons of the coffee syrup, some ice, 1/4 cup of 2% milk and 2 Tablespoons of my home-made chocolate syrup OH EM GEE!.

Make it NOW!

Pour some over your favorite ice cream or frozen yogurt.

Use it in your next brownie mix for mocha brownies.

I am sure there are many more ways to use my coffee flavored syrup.

I am bouncing off the walls with ideas. Or is that the caffeine?

Thanks for stopping by I am sure you all can handle that!

Marlene