Ingredients:
1 Cup Of Extra Strong Brewed French Vanilla Coffee
1 Cup Of Crushed The Caffeinator Dark Chocolate Bar
1 Pinch Of Oregon Spice Cinnamon Powder
1/2 Cup Of C&H Confectioner's Powdered Sugar
1 Teaspoon Of Premium Mexican Vanilla Extract
1 Pinch Of Ground Nutmeg Powder
1/4 Teaspoon Of Fine Ground Table Salt
1 Pinch Of Ground Allspice Powder
Information:
Serving Size 8
169 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
This coffee chocolate syrup recipe was emailed to us by Audrey from Yeomalt Washington, and it was much appreciated. You can obviously use your own brand choice of chocolate and coffee. To get the recipe rolling, add into a saucepan the extra strong brewed French vanilla coffee, crushed The Caffeinator dark chocolate bar, cinnamon powder, powdered sugar, premium Mexican vanilla extract, ground nutmeg powder, fine ground table salt, and ground allspice powder. Using a wooden mixing spoon, stir these ingredients together over medium high heat. When your syrup begins to boil, turn down the heat to low, and let the syrup simmer. Stir it vigorously until it reaches a thick pudding like consistency. This syrup can be used as a cake frosting, drizzled on cheesecake, or as a fondue dipping sauce. We hope you have enjoyed this recipe, please don't forget to bookmark our website for future use.
