Coffee syrup is a great way to add a sweet and intense note to your desserts. Perfect for topping vanilla, chocolate or even caramel ice creams, this syrup is also delicious in cold or hot drinks. Easy to prepare, it allows you to add a touch of caffeine to your frozen creations.
Ingredients :
- 200 ml of strong coffee (preferably espresso)
- 150 g of sugar
- 50 ml of water
- 1 teaspoon vanilla extract (optional)
Preparation :
- Prepare the coffee
Prepare a strong coffee. Espresso is ideal for intense flavor, but you can also use strong filter coffee. - Mix coffee, water and sugar
In a saucepan, mix coffee, water and sugar. Bring to a boil over medium heat while stirring gently to completely dissolve the sugar. - Cooking the syrup
Once the mixture begins to boil, reduce the heat slightly and simmer for 10 to 15 minutes, until the syrup reduces and thickens slightly. The mixture should become more syrupy, but not too thick. - Add the vanilla (optional)
Off the heat, add the vanilla extract if you want to slightly sweeten the taste of the coffee and give it an extra aromatic touch. - Let it cool
Let the coffee syrup cool completely before pouring it into an airtight bottle or jar. It can be stored in the refrigerator for several weeks.
My Personal Tip:
I love using this coffee syrup to top yogurt or vanilla ice cream, but it's also perfect for drizzling chocolate ice cream with Ninja Creami. For an even more indulgent dessert, you can incorporate it into an iced milkshake or add it to cold drinks like a smoothie. If you really want to impress your guests, pour this warm syrup over coconut ice cream for an irresistible hot-cold contrast!
There you have it, a simple homemade coffee syrup to make, ideal for adding a strong and sweet touch to your Ninja Creami ice creams or to enhance drinks and desserts.
