Coffee syrup is a great way to use up leftover coffee. You can make it with just about any recipe for hot chocolate, but here are some of our favorite ways to use it:
Cold-brewed coffee is a great way to add a splash of flavor to your soda, whether you’re making it at home or grabbing one from the bar. It’s even better when paired with the best coffee syrups Ireland has to offer today!
If you don’t have access to cold brew, try this recipe instead:
- Bring 6 cups of water and 1/4 cup of coarsely ground coffee beans to a boil in a medium saucepan over medium-high heat. Once boiling, remove from heat and let steep for 5 minutes before straining through a fine mesh strainer lined with cheesecloth into another pot (or directly into an ice-cube tray).
- Place ice in a large glass pitcher; add 2 ounces of brewed coffee concentrate along with 2 tablespoons sugar syrup from the jar (or 1 tablespoon brown sugar + 1 teaspoon stevia extract). Stir well until dissolved then pour over ice cubes in glasses.*
Mocha Ice Cream
Mocha syrup is a great way to add coffee flavor to ice cream. You can make chocolate chip, mocha, or mocha swirl ice creams with it!
- To make chocolate chip ice cream: In a saucepan over medium heat, combine the warm mocha syrup and heavy cream; bring to a boil. Remove from heat and add cool ingredients: chocolate chips (chop up), butter (melted), vanilla extract – stir until smooth. Pour into the container of your choice (I used an 8-oz glass) then freeze overnight before serving!
- To make Mocha Ice Cream: In a saucepan over medium heat mix together warm mocha syrup and heavy cream until smooth then pour into the container of your choice (I used an 8 oz glass). Liquefy chunks of semi-sweet chocolate chips in the microwave for 30 seconds at 50% power. Then stir until completely melted before adding them along with some additional sugar, if needed to balance the sweetness level between batches depending on personal preference levels like myself.
Cold Brewed Ice Cream
Cold-brewed ice cream is a creamy and delicious alternative to regular ice cream. The only thing that makes it different is the method of preparation, which involves blending whole milk with coffee grounds, then chilling in your freezer overnight.
When making cold brew coffee syrup for the first time, start with a medium-sized pitcher of plain or vanilla-flavored milk (or whatever you prefer). Then add 1/4 cup ground coffee beans into your pitcher and stir well until everything has been dissolved into one homogeneous liquid mass—this will take about 30 minutes or so depending on how strong your machine’s motor is. Once complete, pour this mixture into an airtight container and freeze for at least 12 hours before serving!
Chocolate Martinis (Or Any Martini With a Hint of Coffee)
- Use chocolate syrup. Chocolate is the best way to add flavor and sweetness without adding calories, fat, or sugar.
- Make sure to shake the martini well (unless you like a watered-down drink). The best way to make sure your chocolate martini is strong enough is by shaking it vigorously in between each sip—not only will you get more flavor from your drink, but also less dilution from ice that melts as it tries to keep up with you!
- Choose quality ingredients for this recipe: don’t use cheap stuff like hot cocoa or cheap chocolate chips.
Cold Brewed Dessert Topping
- Add a spoonful of ice cream, yogurt, or sorbet.
- Add to a milkshake or smoothie.
Chocolate-Covered Espresso Beans
If you’re in the mood for something sweet, try making chocolate-covered espresso beans. This recipe is simple and can be made in just a few minutes.
To make this recipe:
- Heat 1 cup of water on the stovetop until boiling (make sure it doesn’t touch the bottom of your pot or stick)
- Add 1/4 cup sugar and stir until dissolved (you may have to add more sugar depending on how much-melted chocolate you use!)
- Add 6 tablespoons of unsweetened cocoa powder, then stir again. The mixture will thicken up as soon as it cools down slightly; this process takes about 30 minutes at room temperature (not refrigerated), but could take longer if left overnight before serving!
Coffee Chocolate Chip Cookies
To make your own coffee chocolate chip cookies, start with a basic cookie recipe. Then add the coffee syrup to the batter before baking, and use a chocolate chip cutter to cut out the cookies.
If you’re looking for an extra kick of flavor, try using different types of ground beans in your coffee brewing machine. For example, if you’re feeling bold enough to experiment with different varieties of beans (or even whole beans), use an espresso machine instead!
After which you can crush and sprinkle these homemade chocolate chip cookies on awesome chocolate cakes to add more to the taste.
Iced Chocolate Milk
- Add 1-2 tablespoons of chocolate syrup to a glass of milk.
- Add ice cubes and mix until smooth. You can use any kind of milk you like, but if it’s cold or frozen, be sure to bring it back up to room temperature before pouring it into your glass! This drink is delicious with or without the chocolate syrup—you just need whatever sweetener suits your taste buds best!
Coffee/Chocolate/Milk in a Blender
Coffee syrup is a versatile ingredient that can be used to make smoothies, ice cream, and other beverages. You can also use coffee syrup to add some extra flavor to your morning cup of joe.
To make this recipe, you’ll need:
- 1 cup milk (or soymilk)
- 2 tablespoons sugar
- 3 tablespoons unsweetened cocoa powder (or substitute with dark chocolate chips) *
- 2 teaspoons vanilla extract (optional)
In a blender or food processor, mix together all ingredients until well-blended and smooth. Serve with straws and garnish if desired!
Iced Latte Popsicles
- Make sure to use coffee syrup, not hot coffee. Hot coffee can burn your mouth and throat, so it’s important to make sure that your drink is cold when it hits your taste buds.
- Add a little bit of milk to the coffee syrup mixture before freezing it into popsicles. This will ensure that the popsicle has an even consistency and doesn’t become too hard or too soft once frozen completely through.
Easy Banana Ice-Cream With Coffee Syrup
I know you’re wondering, “How do I make banana ice-cream?” Well, this recipe is the answer! It’s super easy and only takes minutes of your time. You get to use up some bananas in your freezer that are looking pretty ripe—and then you can add them to this delicious minty treat to have it ready for yourself when you’re craving something sweet.
2 large, ripe bananas
Bananas should be ripe, but not overripe. If the skin is brown and wrinkled, it’s past its prime. You can tell if a banana is ripe by gently pressing down on the stem end of one side. If it yields to your pressure and opens up slightly, then that’s how you know whether or not it’s ready to harvest.
Now let’s get started!
2 tablespoons cold-brewed coffee
I like to use cold-brewed coffee, because it is less acidic and more concentrated than regular brewed java. This will help you get the most flavor out of your ice cream base. If you don’t have a French press or similar device, just brew your coffee in a regular pot on the stovetop until it’s done. It should take about 8 minutes for each cup of hot water (if using an electric stove). Letting the coffee sit overnight in an airtight container works great as well!
1 tablespoon caramel syrup
Caramel syrup is a thick, sweet liquid made from caramelized sugar. It can be used as a topping for ice cream, baked goods and pancakes and waffles. The syrup will add flavor to your banana ice-cream by adding sweetness and thickness.
This recipe is a great summer dessert. It’s easy to make and you can use any kind of coffee, although I prefer an iced coffee for this ice cream. You can also add other ingredients like chocolate chips or peanut butter if you’d like!
It’s a healthy dessert, but it has enough sweetness so that it doesn’t feel too heavy after eating it all day long on your desk at work.
You can use the coffee syrup in many ways, including:
Making your own coffee soda. Pour some syrup into a glass and top it with cola or sparkling water for a refreshing drink on hot days.
Making mocha ice cream. Add 2 tablespoons of dark chocolate chips to the cold brew and freeze it until hardened (about 3 hours). Scoop out portions of your frozen mixture into bowls; top with whipped cream cheese (or mascarpone cheese), add 1/2 cup of hot brewed espresso and swirl around the bowl until mixed well!
Cold brewing iced desserts such as cookies or cake slices dipped in melted chocolate—the result is ultra-refreshing!
We hope you’ve enjoyed reading this article and found some new ways to use coffee syrup. Instead of buying just any coffee syrup look for better quality products from El Moretto, an online shopping space. The possibilities are endless, so be sure to try out as many of these recipes as possible!