To soften the bitterness of Arabica and give it interesting notes, we recommend using a special coffee syrup. Yes, this invigorating drink is wonderful in its pure form, but to give it a special taste, you have to improvise.
Some coffee lovers use toppings and various additives to achieve an unusual aftertaste. And they succeed.
What syrups are added to coffee?
Sweeteners began to be used in the preparation of drinks in the first half of the 20th century. Their primary purpose was decoration. Later, people noticed that if the sweet top was dissolved immediately, the coffee would taste better.
Today, the ranking of sweet liquids added to coffee is topped by cream. This is a classic espresso ingredient. But to obtain an unusual taste and aroma of the product, you can use toppings.
There are different types of syrups. The classic version is a sugar-fruit solution.
This sweetness is easy to prepare. To do this, for 1 liter of fruit juice you need to take 2 tablespoons of granulated sugar. The mixture is brought to a boil and infused.
The most popular types of coffee syrups:
- walnut;
- berry;
- caramel;
- vanilla;
- chocolate;
- ginger;
- lactic;
- coconut.
Each of them gives the finished drink a special taste. Let's look at the most popular topping options.
Walnut
The ingredient is used to reduce cloying. It also helps enhance the flavor of Arabica beans. So, first you need to brew classic espresso in a coffee machine. Then add some ice and a spoonful of nut topping.
The composition beats well. It is better to use a shaker for this. The finished cocktail is ideal for drinking on a hot summer day.
Caramel
This is one of women's favorite sweeteners. Caramel syrup for coffee gives the drink a sweet, delicate note. It is often used to mask the bitterness of strong espresso.
Preparing a cocktail with the addition of this ingredient is simple. Brew an invigorating drink in any way. Without waiting for it to cool, add a few spoons of sweet topping. Complete the composition with orange juice.
Caramel coffee goes perfectly with hot croissants.
Vanilla
Coffee with the addition of this ingredient is liked by all those with a sweet tooth. Vanilla syrup softens the bitterness of Arabica and helps preserve its rich taste. It is recommended to drink a drink with this topping hot.
You need to brew classic Turkish espresso, infuse it and mix it with vanilla sweetness. Warm milk will complement the cocktail.
To prepare a puff drink, all liquids should be poured into the espresso glass in a thin stream. It is better to drink it through a straw.
Chocolate
The combination of strong, invigorating coffee with sweet cocoa topping will appeal not only to women, but also to men. It is believed that chocolate is friends with espresso. They combine well not only in aromas, but also in taste.
The ingredient helps enhance the richness of Arabica beans, giving them a distinct sweet aftertaste. You definitely can’t go wrong if you add strong alcohol, such as cognac, to a cocktail of these ingredients.
Mix hot espresso with chocolate syrup, ice cream and warm milk. Stir the drink well. It is drunk cold. Whipped cream will complement the composition.
The most popular coffee syrups
Famous restaurateurs have long appreciated the effect of using syrups in aperitifs. The product has become in demand in coffee shops. The range of sweeteners includes several dozen different bases, including mixes with natural flavors.
Amaretto
The extract gives the aperitif a honey sweetness. The strong drink becomes moderately tart and is saturated with notes of apricot and almond. Add amaretto to a strong Americano or latte. However, the sweetener develops best when consumed with espresso and milk.
Amaretto syrup will add tartness and almond flavor to the latte.
Vanilla
The sweetener is usually served with rich coffee - Americano, ristretto, etc. Its pronounced sweetness is combined with both Robusta and Arabica - at the same time it shades the sourness and removes bitterness. The extract can be used for cocktails with milk, cream, ice cream (glaze, latte, Irish, Viennese coffee, macchiato).
Mint
The concentrate gives the taste freshness and reveals the fullness of Arabica thanks to the additional component - chocolate (cocoa). Delicious recipes are obtained by preparing espresso, honey raffa, and Americano.
Caramel
Topping is indispensable when brewing pure Arabica coffee - it fills the strong base with a light aroma and gives it a special tenderness. The extract is universal for preparing any type of aperitif, incl. with milk (mocha, torre, latte).
Coffee with caramel syrup.
Orange
Combines with Robusta to remove unpleasant sourness. However, baristas are increasingly serving it with strong Americano, and preparing multi-layered coffee aperitifs based on it. The taste of citrus fruits is most fully revealed by the extract in espresso and cocktails with milk.
Walnut
Syrups of this type are presented in a large assortment. You can stick to the classic version - with almonds, hazelnuts, hazelnuts, or choose a rather exotic sweetener, for example, with salted peanuts, pistachios, coconut, nutmeg (macadamia fruit), nutmeg, chestnut.
The peculiarity is that the extracts give off simultaneously spicy and sour-fruit notes, therefore they are indispensable in the preparation of espresso, various types of Americano, and lattes.
Chocolate
Coffee concentrates based on cocoa beans improve the structure of the bitter aperitif, making the taste more expressive. The chocolate product is traditionally added to mocha, mochaccino, ristretto, brewed from robusta or arabica.
A chocolate addition to coffee will highlight its original taste.
Cherry
Due to its burgundy color, the sweet extract is used as a topping or mixed with the base and milk when brewing. The aperitif becomes thicker and acquires a piquant sourness. The sweetener can be served with various desserts.
Coconut
Ingredients: sugar, milk, nut chips. Delicious recipes are obtained by mixing both with a strong base (Americano, ristretto, espresso) and with unsaturated lattes, macchiatos, mochas. Sweetener with coconut gives the aperitif an exotic freshness.
Maple
Maple sweetener has a woody, sugary aroma with hints of sourness. Recommended for morning use - invigorates, refreshes, tones the body. Unusual combinations with sweetener are obtained when preparing strong Americano, cappuccino, latte or macchiato.
Coffee with real maple syrup has an unforgettable taste.
Irish
Coffee topping has a thick consistency. It is used to prepare alcoholic coffee aperitifs. The sweetener base is a mixture of extracts with the taste of Vienna cream, vanilla, cocoa. The extract can only be combined with rich Arabica and Robusta beans.
Tiramisu topping
The cocktail has the taste of a well-known dessert. Notes of cookies, cocoa, and nuts help complement Americano, espresso, and latte. Thanks to its creamy consistency, the topping remains on the surface of the milk foam and does not curdle at high temperatures.
Gingerbread syrup
The sweetness of the spice gives the cocktail a tartness, pungent taste, and oriental spice. The ginger-based extract does not overpower the milky notes, so it can be used to prepare any aperitifs.
Cinnamon
The spice extract goes well with both a clean, rich base and cocktails with milk. The sweetener is recommended for the evening; it emphasizes the roasting of sour Robusta and rich Arabica.
Coffee with cinnamon has an interesting taste.
Banana
The product is found mainly in recipes with milk. The extract is used to make latte, mocha, cappuccino, Irish, and ice.
Banana syrup for lovers of exotic fruits.
Berry
Syrups of this type are distinguished by a variety of flavors (compositions) - raspberry, strawberry, blackberry, cherry, cranberry, blueberry sweetener, etc.
Concentrates are used only for making coffee from Arabica beans, because... they emphasize the sourness. Delicious recipes are obtained when mixed with frappe, romano, americano, latte.
Citrus
Toppings based on orange, kiwi, pineapple, lemon, grapefruit are created to serve with bitter Americano and espresso. Sweeteners are added to multi-layer coffee compositions with a refreshing, invigorating taste. Citrus concentrates are recommended for making lattes, romano, ristretto, and frappe without sugar.
Almond
The specific bitter-sweet taste of roasted nuts and cane sugar does not go well with any base. When milk is added, the resulting drink becomes cloying. The concentrate is used to prepare chilled or low-alcohol aperitifs from robusta - Irish cream, frappe, Americano, latte.
Correct proportions for syrup
The taste of coffee primarily depends on the number of components included in its composition. If you decide to sweeten it with topping, you need to know how not to spoil the impression of the drink.
The more coffee syrup you add, the sweeter the cocktail will be. There are “golden” proportional standards that are recommended to be followed:
| Number of coffee beans (in grams) | Amount of topping (in spoons) |
| Small cup, up to 5 g | 1 |
| Small glass beaker, 10 g | 2 |
| Larger glass, 15 g | 3 |
| Standard coffee mug, 20-25 g | 4 |
| Cocktail glass, 30-40 g | 5-6 |
It is very easy to maintain these proportions, because the aromatic product is added to an already prepared drink. If you find its taste not sweet enough, we recommend adding granulated sugar instead of topping.
Using a large amount of this additive reduces the sourness of Arabica and makes the coffee taste less pronounced.
Orange sweet syrup for soaking sponge cake: recipe with photos step by step
It’s not very difficult to make such a sweet without the help of others. The main thing is to adhere to all prescription requirements.
So what ingredients do we need to make sweet syrup for soaking sponge cakes without alcohol at home? Experienced confectioners advise preparing the following products:
- small beet sugar - about ? glasses,
- natural orange juice (it is better to take freshly squeezed) – ? glasses,
- orange zest - from 1 medium fruit.
What topping makes coffee taste better?
It is impossible to answer this question unequivocally. Some people like the flavor of coconut, others like berries. But gourmets know that certain toppings pair better with specific coffee drinks.
- mint syrup is perfect for classic espresso and latte;
- To prepare an instant product, you can use any sweetener: nut, caramel, vanilla. But according to those with a sweet tooth, the “drink for the lazy” goes best with chocolate syrup;
- to enrich the taste of the latte, it is recommended to use a nut or cinnamon product;
- chocolate topping will help improve the taste of moccacino. You also can't go wrong with some pistachio or maple sweetness;
- A berry sweetener will help highlight the exquisite aroma of frappe.
Adding these ingredients will give you great pleasure in every sip of coffee.
How to properly soak a sponge cake using homemade syrup?
Above we have presented several options for how to make sweet syrup at home. But this is not enough for you to have a delicious and very tender cake. That’s why we decided to tell you about how to properly soak biscuits with ready-made syrups.
First we need to find what kind of shortcakes we have. In other words, it is recommended to identify dry or wet biscuits. In the first case, you will need quite a lot of prepared syrup without the help of others. If your shortcakes are wet and greasy, then the impregnation can be used in the smallest quantity.
An ordinary spray bottle sprays a fairly excellent and moderately sweet syrup over the surface of the biscuit. But it is recommended to fill it with still warm impregnation, otherwise it will not pass through the tube.
In this case, if a spray bottle is not at hand, then the homemade shortbread can be soaked with the product, usually a dessert spoon. It is recommended to scoop up sweet syrup in small quantities. With all this, you need to make sure that the impregnation is distributed moderately throughout the biscuit. Otherwise, in one place the cake will remain somewhat dry, and in another it will simply flow.
If using a small spoon seems awkward to you, then you can perform this confectionery function using an ordinary culinary brush.
Once the sponge cake is completely soaked in sweet sand, also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better, overnight. During the day, the shortcakes will soften perfectly, become tender and very tasty.
Classic recipe
According to the traditional recipe, coffee with syrup is brewed in a Turk. To prepare it you will need:
- Arabica beans;
- mineral water;
- syrup (any, for example caramel);
- granulated sugar.
First you need to grind the coffee beans into dust. Pour 2 tablespoons of raw material into the Turk and fill it with water. Place the container on the stove. As soon as you see foam rising, reduce the heat.
When the drink is brewed, add a spoonful of your chosen liquid sweetness to it. Stir the mixture well. Coffee is drunk hot.
Making berry syrup
Now you understand how traditional sweet syrup is made. How to prepare a more fragrant sweet for soaking a biscuit? To do this, we recommend using:
- fresh garden strawberries - about 320 g,
- beet sugar – 50 g,
- drinking water – 300 ml,
- cognac of any kind - at the rate of 1 large spoon per 200 g of finished syrup.
Latte with sweet syrup
For hot, sweet milk-based coffee, caramel or vanilla topping is ideal. The syrup recipe includes using:
- hot espresso;
- vanilla sweetener;
- granulated sugar;
- milk.
To brew espresso, it is recommended to use a Turk. When the drink is made, start preparing the milk. It needs to be heated and beat well with a mixer.
Latte is drunk from a tall glass glass. Pour hot sweet coffee into it, and then syrup. The third layer is whipped milk. The top of the glass can be decorated with heavy cream and ground cinnamon.
To enjoy the vanilla-coffee flavor longer, drink your latte through a straw.
Variant with nut topping
To brew the perfect espresso, you will need to stock up on professional equipment - a shaker and a Turk. List of ingredients:
- finely ground grains;
- milk;
- nut syrup;
- purified water.
Recipe:
- Use a Turk to brew espresso. Sweeten the drink.
- The topping is poured into the coffee before it cools.
- Use a shaker to mix the ingredients. If the coffee turns out too concentrated, add a little water to it.
- The mixture should be well beaten. Pour it into a tall glass goblet.
To make the composition look complete, you can decorate it with pieces of fruit.
With caramel sweetener
In cold winter weather, you can treat yourself to a warming drink. Caramel coffee syrup goes great with orange juice. Citrus makes its taste more interesting, adding tropical notes.
Components:
- ground robusta or arabica beans;
- Orange juice;
- caramel topping.
This drink is recommended to be served in a tall glass with thick walls. It is prepared in layers. The first level is syrup, the second is citrus nectar. To avoid mixing the liquids, pour them in using a knife tilted 45 degrees over the wall of the glass.
The last layer is strong espresso. You can brew it either in a coffee machine or in a Turk. The drink goes well with chocolate or lemon muffins.
With spices and whipped cream
Components:
- 1 tsp. ground coffee beans (about 6-7 g);
- 1 tsp. sugar (with a slide);
- a pinch of nutmeg;
- a pinch of vanilla sugar;
- glass of water;
- cinnamon on the tip of a knife;
- 100 ml cream (high fat content).
How to cook:
- Mix regular and vanilla sugar, nutmeg, and cinnamon in a bowl. Bring to a caramel syrup state.
- Pour in coffee and add cold (purified bottled) water.
- Boil. To settle the foam, add cold water (a drop).
- Pour the prepared caramel coffee into cups and garnish with whipped cream.
To make the dessert look beautiful, you can sprinkle the cream with cinnamon or burnt sugar on top.
Vanilla drink
When brewed, Arabica beans give off sourness. To hide it, it is recommended to add a sweet syrup, such as vanilla.
A drink based on this topping goes well with ice cream. You can also use ice cream as an ingredient.
So, in addition to coffee beans, ice cream and vanilla syrup, you will need milk.
To brew the right coffee, you need to grind the roasted beans in a coffee grinder to a powder state, mix them with water and put them in a Turk on the stove.
You should observe the process of the rise and fall of lush foam three times. After this, mix the coffee with the topping, granulated sugar (optional), ice cream and milk.
Manufacturing process
Traditional sweet syrup for soaking sponge cakes is quite easy to prepare. To do this, pour water into a small saucepan and then add sugar. After mixing the ingredients with a spoon, they are placed on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, stir the mixture vigorously with a tablespoon.
It is not recommended to boil sweet syrup to soak the biscuit. The main thing is that the sugar is completely dissolved. After which the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.
If you want to get a more fragrant product, you can add various fruit juices, tinctures, liqueurs and even cognac to it.
With a chocolate note
It’s rare to meet a person who doesn’t like the delicate and subtle aroma of cocoa in coffee. Chocolate syrup is a great addition to classic Arabica.
Its sweetness and sourness of grains allow you to create not only an unusual taste, but also a pleasant aroma. For cooking, in addition to coffee, topping and sugar, you will need heavy cream.
Brew strong espresso using any method, then sweeten it as desired. Add chocolate syrup and cream to the drink. Mix the ingredients well.
You can combine the topping with mint syrup. It will turn out very tasty.
With chocolate and caramel
This recipe will definitely not leave lovers of sweets indifferent. It is recommended to serve it with a slice of dark chocolate on a saucer.
Ingredients:
- 1-2 tsp. Sahara;
- 50 ml hot chocolate;
- 50 ml water;
- 100 ml of freshly brewed strong coffee (decaf is possible).
How to cook:
- Heat granulated sugar in a Turk until light brown. You should be careful and not miss the moment, since the transition to a dark shade, which will cause a burnt taste, is very fast.
- Pour 50 ml of hot water into the heated mass and mix thoroughly until it is completely dissolved.
- Add chocolate and coffee to caramel syrup. Boil.
- Remove from heat and pour into cups. Coffee-caramel delight with chocolate flavor is ready.
Spiced coffee with chocolate sweetener
There is nothing better than treating yourself to a delicious sweet drink when you are at home after a hard day at work.
It is recommended to use a cinnamon stick, cloves or star anise as a spice. Each of them goes well with coffee.
Before placing the Turk, at the bottom of which there are ground coffee beans filled with water, add spices to it. As the drink boils, they will share their aromatic and taste qualities with it. At the last stage, add chocolate syrup.
How to make cappuccino with syrup
Caramel sweetener is ideal for cappuccino. To brew this drink, you need to take the same amount of coffee and milk composition.
Brew strong espresso by adding hot milk, sugar and sweet syrup. Beat with a mixer until fluffy foam is obtained.
Cappuccino is drunk in a glass cocktail glass with a thick wall. We advise you to complement the composition with grated chocolate sprinkled on top. Also, don't forget to add a cinnamon stick to your drink.
Coffee syrup recipe
Today we want to share with you our method of making coffee syrup. The recipe is as simple as possible, so be sure that any cook, even a beginner, can handle it.
Despite the ease of preparation, coffee syrup in most dishes is the main ingredient without which the dish itself probably would not exist, which is why it is so important to learn how to cook it yourself.
The advantages of homemade syrup are obvious: it is healthier than what you buy in the store, since it does not contain any artificial additives, and, in addition, by selecting products for cooking, you can control their quality yourself and take only the best. In addition, you can regulate the amount of sugar yourself and experiment with different additives.
Next, we will introduce you to several recipes for making coffee syrup at home .
Recipe No. 1. Coffee syrup
In this recipe we need only two ingredients, but the scope of application of this syrup is very wide, from alcoholic and non-alcoholic drinks to pies and ice cream.
Ingredients:
- 1 cup sugar
- 3/4 cup ground coffee
Cooking method:
- First of all, you need to prepare strong coffee, for this we take 3/4 cup of ground coffee, pour 200 ml of it. water (one glass) and put on the fire, after boiling, reduce the heat and cook for another 2-3 minutes. Afterwards, be sure to strain.
- Take one cup of sugar, pour it into a saucepan and put it on the fire. It is best to use a pan with a thick bottom to ensure even heating.
- After some time, the sugar will begin to caramelize, at the same time changing color, as soon as all the sugar becomes the same color, let it stand for another 20 seconds and add the strained coffee.
- Reduce heat and cook for another 2-3 minutes until syrupy. Then remove from heat and let cool.
This syrup can be stored for 1 month in the refrigerator in a closed container. Try not to prepare for use until you are sure that your syrup turns out the way you wanted.
Recipe No. 2 Mocha syrup
This recipe is as simple as the previous one, the only difference is in the ingredients:
Ingredients:
- 1 cup sugar
- 1/2 cup ground coffee
- 1/4 cup cocoa
Cooking method:
- Coffee and cocoa can be prepared either together or separately, there is no difference. Unless we strongly recommend using cocoa, and not cocoa product, we know it seems that this is the same thing, but it is not.
- Next, cook the sugar; read how to do this above.
- Then mix it with cocoa and coffee and cook until syrupy.
Depending on your taste, this syrup can be used as a kind of instant coffee, add a couple of spoons to a mug, pour boiling water over it and your coffee is ready.
Recipe No. 3 Coffee-caramel syrup
Ingredients:
- Sugar - 1 cup
- Vanilla extract
- Corn syrup
- A pinch of salt
Cooking method:
- In a heavy-bottomed saucepan, combine a quarter cup of water, sugar and corn syrup. Place on the fire and cook, stirring until completely dissolved.
- As soon as the sugar has completely dissolved, reduce the heat, cover the pan with a lid and cook for another 2-3 minutes, stirring occasionally.
- Brew coffee at the rate of 3/4 cup of ground coffee per glass of water. Strain and pour it into the pan.
- Boil the resulting mixture until syrupy, adding a pinch of salt and vanilla.
