Breakfast Just Got Better (and Easier!) with Our Coffee MilkSeptember 9, 2016
Preparing myself a cup of joe in the morning is hardly the bane of my existence, although the same can’t be said for everyone else. Based on my extensive research (more like random Facebook interviews), sometimes those little packets of instant coffee just doesn’t cut it nor does spending an exorbitant amount of money for a decent cup of java. While it fills up your daily caffeine quota, if you’re a coffee snob and a cheapskate like me, you may not be enjoying it most of the time. Now, what if we told you that you could make your own instant version with ingredients you trust? Enter our coffee milk, a worthy alternative to your usual cup.
Inspired by the official state drink of Rhode Island in the US, the concoction is basically a well-balanced mixture of coffee, sugar, and milk. Refreshingly sweet and punctuated with the depth of coffee, a dose of this will remind you that you will never have to compromise a good cup of java for a lacklustre one. Plus, we’ll let you in on a little secret—you can pour this over everything! Milk, ice cream, pancakes… the sky is the limit!
Yield: 2 servings
Time: 15 minutes (5 min prep / 10 min cooking)
- 1½ cups water, hot
- ½ cup dark roast coffee, ground
- ¼ cup muscovado sugar
- 2 cups milk
- Using a French press, combine water and coffee grounds. Let the mixture steep for 5 minutes.
- Transfer to a saucepan and mix with sugar. Cook over low heat.
- Cook for 10–15 minutes or until it resembles a syrupy consistency.
- To prepare, for every cup of milk add 1½ tbsp of coffee syrup.