- Posted by avaserfi
- Sat, 01/28/2012 - 16:13
Autumn Spice Syrup Recipe
Just a few years ago, my wife would not really drink coffee. Well she would drink something with coffee in it, but other flavors often masked the flavor of the coffee itself. As I started making coffee every morning, seriously focusing on quality she began to enjoy her morning cup despite my half-joking resistance to pour three parts of flavoring in for every one part of coffee. Despite this point of contentions, she would not give up her flavorings, but decided to try to cut back.
At first we tried the Torani syrups, but I always thought they were too expensive and she thought they tasted a little fake. So I decided I would try to make all the syrups she wanted. I figured others here might also enjoy the occasional flavoring with their coffee, so I wanted to
My wife's favorite syrup is autumn spice. During any month that has the potential for a chill it is a required condiment in the refrigerator. Fortunately, it is very easy to make.
Autumn Spice Syrup
|water||0.75 cups||1. Combine.|
|sugar||0.75 cups||2. Bring to a boil and simmer for 10 minutes.|
|ginger, thinly sliced||1 tablespoon||3. Cool.|
|cinnamon, finely ground||1 teaspoon||4. Strain.|
Occasionally, I add a pinch of nutmeg or clove, possibly omitting the allspice. Of course, all the ratios are completely adjustable to taste although I would not increase the water content, as I find that results in a water coffee drink. Also, this keeps very well refrigerated, so scaling up the recipe is not a problem at all.
I tend to use about a quarter ounce in a cappuccino and half an ounce in a latte for her. Personally, the syrups are not my cup of tea, but she seems very happy with those amounts.
I can now save these recipes to my recipebook pears with raspberries dish celebrates the sweet potential of autumn. ... This refreshing, fat-free granita provides that little something sweet without filling ... Summer Fruit in Spiced Syrup.
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yeahyeah | Sat, 01/28/2012 - 19:50
My homemade syrups always go into booze but I might give them a try in coffee. Have you ever tried turbinado sugar in that recipe? I've been making my standard simple syrup with a mix of regular and turbinado sugar and it tastes great. It would probably work even better in a slightly spiced recipe like yours.
avaserfi | Sat, 01/28/2012 - 18:22
I have experimented some, but I've found that increasing the sugar content too much can mask the other flavors being infused into the syrup. In the end, I don't think adding a quarter to half an ounce of syrup is too much. I think these are similar proportions to what is called for by commercial brands as well.
avaserfi | Sat, 01/28/2012 - 17:12
Yeah a 2:1 ratio does make a syrup that gives more sweetness for the amount, but I sometimes find that it makes the coffee too sweet which masks the other flavorings. It really depends, I guess. Another strategy for increasing the life of a simple syrup is adding cream of tartar in a very small amount, about 1/8 a teaspoon for the recipe above. It will help prevent crystallization of the syrup without affecting the flavor.
jbviau | Sat, 01/28/2012 - 16:59
I like to keep simple syrup on hand, though I haven't experimented much with flavoring it. You're using a 1:1 ratio of sugar to water. Ever tried more like 2:1 (i.e. twice as much sugar)? Makes a little squirt of the syrup go a long way, and keeps better in the fridge from what I hear.