Café Con Leche Syrup Recipes
CAFé CON LECHE SYRUP
Provided by Julia Moskin
Categories easy, dessert
Time 30m
Yield About 1 quart, or 8 to 10 servings
Number Of Ingredients 3
Steps:
- Combine sugar and 2 cups water in a pot and bring to a boil over high heat, stirring often until sugar is dissolved. Whisk in instant espresso until completely dissolved, pour into bowl, cool to room temperature, then refrigerate. When cool, whisk in condensed milk. Refrigerate until completely chilled, at least 2 hours.
- Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 32 grams
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- Fill the bottom portion of the 3 cup espresso pot with water, to just below the valve. (If using a 6 cup pot, double the ingredients.) Place the filter into the pot and scoop 1 tablespoon of espresso into the pot. Screw the top half of the espresso make onto the bottom half and then place the filled pot onto a stove burner. Place it with the handle facing off the side of the burner, so that it doesn't get too hot. (You will still need a hot pad!)
- Set the burner to medium (medium high on my current stove, but I used medium on my other stove). Within about 10 minutes, the espresso will have pushed through the filter and filled the top of the pot. Remove it from the heat as soon as the pot is full, do not let the espresso boil or it will burn.
- While the espresso is heating, place the sugar in a large cup or divide it between two small cups. Pour the milk into a large 2 cup measuring cup and warm it for about 90 seconds in the microwave. Or if you are using the stovetop to scald the milk, start it on low when you start the espresso.
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