The Bar · The Café
Marshmallow Coffee Syrup
Toasted marshmallow in a bottle, without a campfire. A spoonful turns an ordinary latte into a café order, and it is the secret twist in my espresso martini.
How it goes
- Caramelise the 12 g of sugar in a small pot to a light amber. Watch it; amber turns to burnt fast.
- Add the water carefully, standing back, because it will sputter and seize. Stir until the caramel dissolves again.
- Add the remaining sugar and simmer 5 minutes.
- Off the heat, stir in the vanilla and salt. Cool completely before bottling.
Make it yours
- In a latte, a hot chocolate, or over ice cream.
- In the espresso martini, in place of the simple syrup.
Between us
Keeps 2 weeks in the fridge. Label the bottle, because it looks exactly like every other syrup.
Enjoy your thyme.
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One short note when the menu changes: what’s ripe, what I’m cooking, and a few things worth gathering people around. Nothing else.