What are you up against?
Monday mornings always bring on the blues. My work situation can be a drag. People walk past you in the halls and in the break room like strangers in a New York City street. But I can handle that.
I was meeting with my client when she pulled out a bag of French Macarons. Beautiful, mocha macarons. The bag brazenly displayed the name of where they were purchased. “Have one”, she said.
I hesitantly replied,” No Thank You!.”
“Do you know here these are from?” She states. ” Um, yes, the bag says they are from Bouchon Bakery.” I replied. “You sure you don’t want one”. “Yes, I do want one, but I just can’t.” I said. I walk back to my desk and stare at my yogurt and I know, hey, I can deal with that.
The problem was I couldn’t get the image of the beautiful mocha macaron off my brain. The luscious, smooth, yet crisp oh-so-deliciousness that I am passing up. But hey, I can deal with that.
With mocha macarons and coffee on my brain, I settled for making my own coffee flavored syrup.
- 1 1/2 cups Sugar
- 1 cup Water
- 2 1/2 Tablespoons Instant Espresso Powder
- Let water come to a boil.
- Stir in sugar until it dissolves.
- allow sugar to sit for 3 minutes
- Remove from heat.
- Add 2 1/2 tablespoons Instant Espresso coffee
- Pour into the glass container you plan on storing the syrup in
- Let cool to room temp (about 30 minutes to one hour)
Use it in your iced coffee for a more robust flavor.
But the first thing I created was a frozen mocha coffee shake using 2 tablespoons of the coffee syrup, some ice, 1/4 cup of 2% milk and 2 Tablespoons of my home-made chocolate syrup OH EM GEE!.
Make it NOW!
Pour some over your favorite ice cream or frozen yogurt.
Use it in your next brownie mix for mocha brownies.
I am sure there are many more ways to use my coffee flavored syrup.
I am bouncing off the walls with ideas. Or is that the caffeine?
Thanks for stopping by I am sure you all can handle that!