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1/3 c. coffee
1/2 c. packed dark brown sugar
1/2 c. cocoa powder
1/8 tsp. salt
1/2 tsp. vanilla
2 tblsp. unsalted butter
Heat the coffee and brown sugar in a heavy saucepan over moderate
heat, whisking until the sugar is dissolved. Add the cocoa powder,
salt, and whisk until it's smooth.
Add the butter and vanilla, and whisk some more until the butter
is melted.
The syrup keeps a week in the fridge.
Source: Eileen
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