Francisco Migoya

Espresso Glaze

Preparation info
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 50 g / 1.76 oz concentrated espresso
  • 60 g / 2.11

Method

  1. Mix the espresso and corn syrup together and reserve at room temperature. This will last up to 1 month.