Making your own syrups
I've been surfing around the site for this topic and there's some bits and pieces scattered around, but those threads are mostly full "I prefer monin over davinci" or whatever.
we don't have room for a hot plate, and certainly not a stove, and it's probably against health code to make them at home, so I was wondering if anyone makes their own syrups just using boiler water. I'm guessing you could just do a simple syrup and add flavor extract. What about caramel? Or using things like tea leaves or orange rinds/zest? Any special recipes?
Replies to This Discussion
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Permalink Reply by Alex Stoffregen on
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i've been watching this thread because i'm interested in what people have to say...but it appears that either people don't make they're own syrup, or they just don't feel like posting, so i'll throw my two cents in.
The easiest way to enfuse flavors in your espresso drinks without the use of a hotplate at your bar is by infusing flavors in the milk. I have heard putting a sprig of rosemary in the milk as you steam it brings out some great flavors in most espressos (especially those with indonesian coffees in them, or just SO indonesian shots) Another things to toy around with is making your own mocha syrup. I do this by mixing my own proportions of natural processed, and dutch processed cocca powder with sugar and water. It really improves the quality of my mochas, and it gives you a lot of control over the overall taste of your chocolate drinks. This makes it so that you aren't trapped as being a "monin" or "davinci" shop, but rather having as much control over the chocolate, as you have over the coffee. Really making your drinks your own.
I haven't ventured into other syrups, but i hope this helps!
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Permalink Reply by Brady on
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No great recipes to share, but if you can boil water you can make simple syrup. If you have a microwave or a steamwand you can boil water. You may also consider picking up a little butane hotplate and saucepan for the shop... as seen in barista comps you can make some nice fruit reductions. Also handy for Turkish coffee.
Surely you've seen some recipes for Vanilla syrup here - that can be extended to use other commercial or homemade extracts. I'd try herbal and spice infusions as well. My caution would be to make sure that you bring ingredients to a boil together to help kill off nasties.
I'd think your flavors would be nicer if you used fresh herbs or citrus zest vs dried.
The only thing we make in-house is chocolate sauce - similar to what Alex posted. We "dissolve" cocoa and sugar in very hot simple syrup, then boil again to get the rest of the sugar in the mix. Stir lots. Refrigerate when cool (unless you like mold).
Good luck!
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Permalink Reply by christopher myers on
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Yeah, getting a little hot plate I could put away when I'm done is probably the way to go. I really like the infusion idea Alex mentioned, experimenting with frothing with tea balls in the pitcher, though I still would want a couple of good syrups because I don't know how you would infuse cold drinks.
I'm not trying to have a huge crazy specialty drink menu (though there's a niche for those shops), but I'd like to come up with like 5 or 6 really interesting signature drinks. Will definitely be making choco sauce. I'm sick of Ghirardelli, and I can always taste when people use cheap pump syrups and it's always disappointing. Even with espresso, it just tastes like a hersheys chocolate milk.
Ok so here's my plan, if anyone cares or wants to replicate. I'll make one fruit syrup for italian soda, a mint, and maybe a hazelnut. Plus real caramel and chocolate sauce. Throw all the monin bottles in the trash and just have the basics for alchemizing a few kickass specials. Also toss out those damn Numi prebagged teas and get some good looseleaf I could use for infusions. Offer some nice tea au laits for the poor non coffee crowd.
thanks guys
Brady said:No great recipes to share, but if you can boil water you can make simple syrup. If you have a microwave or a steamwand you can boil water. You may also consider picking up a little butane hotplate and saucepan for the shop... as seen in barista comps you can make some nice fruit reductions. Also handy for Turkish coffee.
Surely you've seen some recipes for Vanilla syrup here - that can be extended to use other commercial or homemade extracts. I'd try herbal and spice infusions as well. My caution would be to make sure that you bring ingredients to a boil together to help kill off nasties.
I'd think your flavors would be nicer if you used fresh herbs or citrus zest vs dried.
The only thing we make in-house is chocolate sauce - similar to what Alex posted. We "dissolve" cocoa and sugar in very hot simple syrup, then boil again to get the rest of the sugar in the mix. Stir lots. Refrigerate when cool (unless you like mold).
Good luck!
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co-op willing, of course.
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This syrup talk is getting me interested in making some recipes. I will experiment with infusion this week and let you know what i come up with.
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