A hard one to explain, this. If you’re not from Rhode Island you’re probably scratching your head. It’s really exactly what it sounds like. You know how Hershey’s has a lock on chocolate syrup. Well the lovely folks at Autocrat have a lock on this, an admittedly limited market. It’s the same theory, chocolate syrup makes chocolate milk, vanilla syrup makes vanilla milk, well coffee syrup makes coffee milk. You don’t know what you’re missing, honestly, but it could also be one of those things that if you don’t grow up with it, you don’t like it. Like pigs ears. Only not as gag inducing.
Autocrat sells nifty gallon jugs of this at the local equivalent of a Costco. But I’m 3000 miles away. So that’s not happening, perhaps when I’m home for the holidays. I want some coffee milk right now. What’s a boy to do? Improvise.
We have quite a stock of various Starbucks coffee hanging around – pounds and pounds of it. For the most part it depletes at a glacial rate. Well here’s something I can do to change that I suppose. This is a really easy recipe, not much beyond making a pot of coffee and doing some boiling. The results are great though, in my humble opinion at least.
I started making a small batch – no sense in making something you’re not sure, this was after all an experimental exercise. To start you make a strong batch of coffee. Very strong really. I use french press. Whatever method or machine you use, double the amount of coffee you’d usually make use. In my case it was 2 cups of water and 6 heaping tablespoons of coffee. That seems to have been the ticket. I let it steep the normal period of time, about 4 or 5 minutes.
At this point it goes into a saucepan or pot. Add a bout a half cup of water and 4 tablespoons of sugar. I imagine the folks at Autocrat use corn syrup, I don’t dig on corn syrup so I just use cane sugar. Boil it down until it’s about a quarter of its initial volume, around a half cup. It won’t be particularly syrupy or anything, just more concentrated. I’m not sure why, but as I was boiling mine down, every time I stuck a wooden spoon in to give it a bit of stir, it frothed up as though it were an erupting volcano. No idea what that’s on about, but just be forewarned.
It can be stored in any type or air tight container in the fridge. It keeps fairly well, but the small batch thing is okay by me, it keeps any risk of it going bad out of my head. And it works delightfully. If you’ve never mixed a cup of this before, you’ll have to figure out how dark you like your coffee milk. A taste test isn’t a bad thing. Or add it to some chocolate milk for mocha milk. It’s all fantastic. You’ve now taken your first step toward getting a little Rhode Island into your blood. Or at least a little coffee into your milk.
- 2 Cups Cold Water
- Additional 1/2 Cup Cold Water
- 6 Heaping Tablespoons Fresh Ground Coffee
- 4 Tablespoons Sugar