Coffee Maple Syrup 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Feb 19, 2014

Here's a way to supplement your morning coffee fix -- or enjoy coffee flavor without a hint of bitterness.

The author recommends a medium-amber maple syrup, to keep strong flavors from competing against each other. But dark amber may be substituted.

Make Ahead: The syrup can be refrigerated in an airtight container for up to 1 year.


Servings:
4 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-8 servings; makes 1 cup

Ingredients
  • 1 1/4 cups maple syrup, preferably medium amber (see headnote)
  • 2 tablespoons plus 1 teaspoon instant coffee (do not use instant espresso)

Related Recipes

Directions

Combine the syrup and coffee in a small saucepan over medium-high heat; cook, whisking vigorously, until the mixture comes to a boil. Reduce the heat to medium-low; cook for 10 minutes, stirring a few times.

Strain through a fine-mesh strainer; skim/discard any foam on the top. Serve warm.

Rate it

Recipe Source

From food writer Nevin Martell, co-author of "The Founding Farmers Cookbook" (Andrews McMeel, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.