Use this syrup to drizzle over your favorite "poke cake" recipe.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 20 servings
- 1 C white sugar
- ¼ C water
- 1 C heavy whipping cream
- 1 cinnamon stick
- 3 t ground Vietnamese Coffee If you don't have any, any strong coffee will do.
In a small, heavy-bottomed saucepan, combine sugar, cinnamon stick and water; bring the mixture to a boil, stirring often.
Cook, stirring occasionally, until the mixture is a deep, caramel color and has the consistency of a thin syrup (about 10-15 minutes).
Remove from heat and stir in the cream; return saucepan to high heat and boil the mixture until it is the consistency of a thick syrup (about 2 minutes).
Stir in the coffee; cool syrup.
Strain the coffee syrup through a fine strainer into a heatproof jug. (I completely skipped this step. I didn't have a fine enough strainer and it tasted amazing without straining.)
The syrup should be refrigerated until ready to use (allow it to reach room temperature before drizzling over the cupcakes).
Calories: 80kcal | Carbohydrates: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 4mg | Potassium: 8mg | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 9mg