Coffee Syrup #1

INGREDIENTS

INSTRUCTIONS

This is an old time-tested recipe from a friend of mine whose family owned
a store where this was used.
It's fairly simple, too.  You have to use a PERCOLATOR to do it right. Not
one of those DRIP machines because you have to recycle the liquid.
Make three batches of coffee with the same liquid... e.i. you make one
batch and then use the SAME COFFEE instead of fresh water BUT with new
coffee grains, OK? So you now have made the equivalent of THREE pots of
coffee recycling the same liquid. What you now have is a pot of very strong
coffee, OK.
Then add half the amount of sugar...e.g.  If you end up with 4 cups of
coffee, add 2 cups of sugar.  Mix until dissolved.  That's it!!!
I have recently received a few mailings regarding the homemade Coffee
Syrup recipe that was posted earlier this week and a few are confused about
it and what to do with it. My sincere apologies for not mentioning what we
do with it here in southern New England. I hope this clarifies the subject.
First, the sugar is added AFTER the coffee mixture is finished.  Make 3
pots of coffee with the SAME liquid but with NEW coffee grounds.  Basically
you are recycling the coffee back through the new grounds, OK?  Three times
using a PERCOLATOR type coffee pot.  Usually it takes about 12 minutes per
single pot of coffee. Start timing after it starts to percolate.  Again,
times may differ.
Basically:
1. Make one pot of coffee then discard the grounds.
2. Add fresh grounds, percolate again, with the COFFEE as liquid, NOT fresh
water.
3. Do this three times.
4. To the finished coffee mixture, add one half the amount of sugar.  Ex.
(If you make 2 cups of coffee in the end, add 1 cup of sugar.)
5. Mix until sugar is completely dissolved.
It's use: Primarily it is stirred into cold milk, about 2-3 tablespoons
per 10 ounce glass. Also, it is a popular ice cream flavor which is used
for making frappes. Here, milk shakes are prepared without the ice cream,
frappes with. Some even pour it OVER ice cream.!
There are a few companies in the area that bottle the mixture, which are
OK but when made with fresh brewed coffee there is no comparison. You
should experiment with the amount to add to the milk, as some like it
sweeter.
In closing, I would like to add that one rarely finds a household in this
area, especially with children, who does not have a bottle of coffee syrup
in the cupboard. This is a regional and treasured gem that many of us have
been brought up on and (strangely) is not popular elsewhere. Many people
have enjoyed this recipe, I hope you do, too. Enjoy!
TSOUZA@UMASSD.EDU (TOMMY SOUZA)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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