Coffee Syrup

Mix the ingredients cold in a saucepan and pour the hot water over them. If the result is still too liquid for you, you can increase the sugary amounts of ingredients or simmer the whole thing a little more with heat and reduce it by about a third. The consistency becomes a little thicker.

Pour the syrup through a sieve because of crema residues or powder residues in order to achieve better enjoyment when tasting. After a while it can happen that sediment particles still settle in the bottle, which are of no further importance if everything was done correctly with the filtering beforehand.

Desserts, coffee place settings, for coloring cream fillings for pies and cakes.

Timely consumption within a week is the order of the day.