liquid gold syrup + iced coffee + cream
Yes, I stumbled upon something so simple it will stun you and rock your world. I’m dead serious. So, for a person who says I’ll take my coffee black, I’m gonna backtrack if you have this stashed in your fridge. And yes, personally I like it hot, but if I need coffee in a bad way and perhaps all day, this baby is quite nice on ice.
Treasure this recipe, I’m telling ya it’s liquid gold!
liquid gold syrup & iced coffee
liquid gold syrup - makes about 3/4 cups
- 1 cup sugar
- 1 tablespoon brown sugar
- 1 cup water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon Ghirardelli unsweetened cocoa powder
Combine the sugars in the water in a saucepan on medium heat. Allow for sugars to dissolve while bringing to a full boil.
Remove pan from heat and add the vanilla extract, almond extract, and cocoa powder. Stir till smooth.
Keep your Liquid Gold syrup handy in a glass jar in the refrigerator for up to one month. If it lasts that long!
liquid gold iced coffee - makes one serving
- 1 cup coffee (we LOVE Peet's Dark Roast)
- 1/3 cup milk, cream, or non-dairy milk (we used soy milk)
- 2 tablespoon liquid gold syrup
Put ice in tall glass. Pour in milk, follow with coffee then syrup.
Feel frisky and whip top it or mound mint ice cream on top. Sip, sip hooray!