Need a quick coffee fix? These two recipes should meet your coffee-flavouring needs – the coffee sauce is smooth and chocolaty, and makes a perfect partner for ice cream or chocolate desserts, while the syrup is perfect for flavouring milk, or pouring over ice-cream for an instant pud.
Put the sugar in a pan and heat very gently until the granules begin to dissolve. Once the sugar is completely liquid, heat, stirring occasionally, until it just starts to turn a pale golden brown colour, meaning it’s starting to caramelise.
Add the rest of the ingredients carefully, as the hot sugar may spit. Stir everything until completely mixed, then bring to the boil. Reduce the heat, and allow to simmer until slightly thickened. Pour through a sieve to remove the coffee beans, then allow to cool completely before serving. This sauce will keep in the fridge for up to two weeks.
Put the sugar and water together in a saucepan, and bring them to the boil. Boil for about five minutes, then add the coffee. Reduce the heat, and allow to simmer for another five minutes until the liquid is reduce and thickened.
Strain through a very fine sieve or a muslin, and pour into a clean, sterilised jar. The syrup should keep for several weeks in the fridge.
To browse our range of great quality coffee beans at wholesale prices, visit our coffee beans page.