Well long before I started home roasting I fell in love with the version at
SB. Well, almost in love, I think their version is to sweet, and has to
much syrup. However here is what I came up with after doing a bit of
reading and playing with about 6 batches in the kitchen. Well I have had so
many questions I wanted to
What happens after you have had to much espresso in the evening, and your
making a batch? You come up with....
The Syrup mantra:
This is my Syrup, There are many like it, but this one is mine.
With out my burned coffee, my syrup is useless.
With out my syrup, my burned coffee is useless.
Even if I have burned my coffee, I must pour my shot true.
Thus I may use my syrup as a cover up.
What ya need...
2 1/4 Cups water
2 Cups Sugar
2 1/2 teaspoons Ground Ginger
2 1/2 teaspoons Ground Cinnamon
2 teaspoons or so... give or take another teaspoon Vanilla Extract (Think
How to cook it up:
Take it all mix it up in a 2.5 - 3 qt sauce pan. (Don't turn on the heat
yet) after you get it all mixed up into a good sloshy (technical term) mix
turn on the heat to medium.
You need get this to a "boil" but don't rush this part.... the great secret
here is to bring the temp up and almost steap the dried herbs, and slowly
bring this up to temp. Getting it there, is about a 10 min process of
letting the whole mixture warm up without getting this to a boil.
Throughout the process above stir ALOT!!!! Get is all mixed up well....
Once you get this slurry (another technical cooking term) warmed up to just
over about 200 degrees, actually your target is about 205-208 let it simmer
for 12-15 min. I actually start the timer on this when the candy
thermometer hit about 5-8 min into warming this up and the simmer starts.
Think gently bring this to a bubble not really a boil, a constant nice warm
constant bubble. You are making syrup, not rock candy!
Again throughout the above stir frequently. (I stir about every 1-2 min, and
use a flat bottomed whisk to cover the bottom of the pan very well to make
sure sugars aren't burning down there) I use a gauge of when it is bubbling
and I am stirring rapidly without sloshing and there are still bubbles, you
are about there. Turn up the heat just a tad, and get a good thick set of
bubbles for a few min. At this point, the the syrup will drip off the whisk
quite thickly and will be smooth in the pan.
At this point, kill the heat keep stiring, as it gets thicker keep the heat
constant and stir stir stir.... :) Arm tired yet?
Bring it off the heat keep stirring, at this point I pour the entire mixture
into a large glass measuring cup, to transfer into my syrup bottle.
(Actually it is an empty liquor bottle with a screw cap. It was once a
bottle of Malibu if memory serves.) I transfer the HOT VERY HOT mixture
into the bottle carefully.... if you pour this mixture on you it will burn
the crap out of you be careful! I set the cap on the bottle now, but don't
screw it down till the mixture cools. (Right now is a really good time to
try some with your latte if you want!) Once it cools screw down the cap,
and it will store for a very long time!
Now if you want something a tad closer to the SB version, try about 1 tsp,
of cinnamon, and a dribble of Vanilla I think drops, not really
measurable.... Flavor it to your tastes... you can do a lot of
experimentation, and change the flavor drastically. Enjoy, have fun....
For credit, this was originally based off a recipe I found on one of the
internet recipe sites which gave credit to "Secret Recipes" I don't know if
that is true or not. Who cares if it tastes good. Enjoy :)