Coffee Syrups

Coffee Syrups and sauces add a little extra something to the morning cuppa

It seems people are becoming even more adventurous with their coffee and adding extra flavourings.
Some of these flavourings, called syrups or sauces, can be made at home, among them caramel, chocolate and white chocolate.

Caramel sauce made at home is less loaded with sugar and artificial ingredients in the commercially produced varieties.

All you need is sugar and water, which are heated until they turn into a thick, amber-coloured syrup before adding some cream. The syrup can be stored in a fridge for up to a week. Properly sealed it can be stored in a freezer for up to three months.

Another favourite is chocolate syrup. Again, you can make it at home using equal parts white granulated sugar, cold tap water, and cocoa powder heated on a stove.

For a more delicate chocolate flavour try white chocolate syrup. Make it on the stove top with your white chocolate of choice and equal parts milk. (3/4 cup (0.18 l) of whole milk to 180 grams of white chocolate)

Let it cool before storing in a jar which will last up to a week in a fridge.

What’s the difference between a sauce and syrup for coffee flavourings?

Coffee syrups outperform sauces in cold applications.

You can add syrups to already chilled beverages, and still achieve flavor osmosis. This is in contrast to adding sugar or coffee sauce, which both clump on the bottom.

When adding flavored syrups to hot coffee beverages, the syrups should be combined with hot, not cooled, espresso or coffee, and then stirred. This thoroughly blends the two flavours together.

There are plenty of other syrups and sauces on the market with flavourings ranging from elderflower to vanilla, hazelnut to butter orange.

If you’re looking for something to add “a little extra” to your coffee you might like to give them a try.