A Unique Twist

Coffee Syrup adds a unique twist to some classic recipes, making them distinctively Rhode Island treats.



Coffee Syrup Recipes

Coffee Syrup when mixed with milk makes a unique and sweet-tasting drink called coffee milk, the Official State Drink of Rhode Island. Try using coffee syrup with these popular recipes.


COFFEE EGG NOG

To 1 tablespoon of coffee syrup, add 1 fresh egg and sufficient milk to fill an 8-ounce glass. Beat or mix well. Pour and serve. A delightful drink with 1 ounce of Rum added.


BREAD PUDDING

1 1/2 cups bread cubes
1 1/2 cups milk
2 tbs. butter or margarine
1/4 cup sugar
1 cup coffee syrup
1/8 tsp. salt
3 eggs
1/4 tsp. cinnamon

Scald milk. Add butter, sugar, salt and coffee syrup. Beat eggs slightly, and stir in coffee milk mixture. Pour over bread cubes that have been placed in a greased 1-quart baking dish. Sprinkle with cinnamon. Place baking dish in pan of hot water and bake for one hour at 350°.
 

COFFEE SYRUP CAKE

1/2 cup shortening
2 2/3 cups flour
2 1/2 tsp. baking powder
3 eggs separated
1 cup coffee syrup
1 tsp. vanilla
1/4 tsp. salt

Cream shortening. Add a little coffee syrup, mixing in well. Add egg yolks. Sift flour three times with baking powder and salt. Add flour to shortening alternately with balance of coffee syrup and vanilla. Fold in stiffly beaten egg whites. Bake at 350°F.
 

COFFEE CREAM CARAMEL CUSTARD

3 cups milk
3/4 cup sugar
4 eggs
1/2 tsp. salt
6 tsp. coffee syrup

Scald milk in double boiler. Put sugar in frying pan and melt to golden brown. Rock pan to keep sugar moving. Pour sugar slowly into scalded milk. Slightly beat eggs. Pour milk and sugar into eggs, beating rapidly all the time. Add coffee syrup and vanilla. Strain into baking cups, and bake at 300°F for 45 minutes. Serve with whipped cream.
 

COFFEE SPICE CAKE

1/2 cup shortening or butter
1 cup sugar
1 egg
1/4 cup coffee syrup
1/2 cup milk
2 cups sifted flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. baking powder

Cream shortening or butter. Add sugar and thoroughly mix. Beat in 1 egg. Add mixture of coffee syrup and milk. Sift dry ingredients into others and beat for 1 minute. Bake in Bundt pan at 350°F for 40 minutes.
 

MOCHA PUDDING

Make your favorite chocolate pudding, using 1 cup of coffee syrup in place of 1 cup of milk. Pour into molds, chill and serve garnished with whipped cream.
 

COFFEE MILK SHAKE (A Rhode Island Favorite)

Add 2 tbs. of coffee syrup to a 7-oz. glass of cold milk. Shake well in a beverage shaker, and serve.
 

COFFEE ICE CREAM SODA

To 2 tbs. of coffee syrup and 1/2 glass of cold milk add a small amount of charged water (seltzer) and a scoop of ice cream. Stir and serve.
 

COFFEE CABINET OR FRAPPE

Beat 2 tbs. coffee syrup, 1 scoop of ice cream and 6 ounces of milk for 1 minute, or until ice cream is dissolved. Pour and serve.
 

COFFEE GELATIN

Soften 2 tbs. unflavored gelatin in 1/2 cup of cold water. Add 1 cup of boiling water. Stir in 1/4 cup sugar and 2 cups coffee syrup. Chill until firm. Garnish with whipped cream and serve.
 

GINGERBREAD SPECIAL

Using a prepared gingerbread mix, substitute 1/4 cup coffee syrup for 1/4 cup liquid. Bake as directed. Serve garnished with whipped cream flavored with coffee syrup.
 

COFFEE ICE CREAM

Mix 2 cups of heavy cream, or half milk and half cream, 1/2 cup coffee syrup, and 1/3 cup of sugar, and freeze.
 

COFFEE BUNS

Use a packaged hot roll mix or make your own sweet roll mixture. In bottom of each muffin tin place 1/2 tsp. butter or margarine, 1 tsp. brown sugar, chopped nuts and 1 tsp. coffee syrup. Roll dough into desired size to fit muffin tin and place on top of mixture in muffin tin. Follow baking directions and serve.
 

BOILED COFFEE FROSTING

Boil 1 cup coffee syrup for 5 minutes. Pour this over 2 egg whites that have been stiffly beaten. Beat until thick enough to spread.