Katie Stewart

Coffee Syrup

Preparation info

  • Makes about

    7 dl

    syrup

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Make this syrup with freshly ground or instant coffee. If using fresh coffee choose a medium-ground Kenya blend for the best flavour. Store the ready-made syrup in the refrigerator. With chilled milk, you can make iced coffee instantly.

Ingredients

  • 175 g/6 oz ground coffee
  • 6 dl/1 pint boiling water
  • 175 g/6 oz granulated sugar

    Method

    Measure the coffee into a saucepan. Pour in the boiling water and stir well. Return to the heat for about 1 minute until the coffee just comes to the boil. Draw off the heat, cover and leave to infuse for 6–8 minutes.

    Strain through muslin or a fine strainer and return the coffee to the pan. Add the sugar. Stir over low heat to dissolve the sugar, then boil without stirring for 2 minutes. Remove from the heat and allow to cool. Pour into a bottle, cover and store in a cool place.

    To use, measure 2–3 tablespoons syrup into a tall glass and top up with milk. Stir well before serving.