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GlutenFreegan Coffee Syrup

Preparation time:  10 minutes

Cooling time:  2 hours

Total time:  2 hours 10 minutes

Makes:  Enough for 2 23cm/9in cakes or 24 cupcakes

Ingredients:

  • 375ml water

  • 150g granulated or demerara sugar

  • 115g instant coffee (For stronger flavour, use more coffee or use instant espresso.)

1)  Combine all ingredients in a saucepan and bring to the boil.

2)  Boil for approximately 8 minutes or until the mixture is a syrupy consistency.

3)  If you’d like a very clear syrup, you may choose to skim the top with a spoon or strain the mixture through a cheesecloth.

4)  The syrup will be extremely hot so allow to cool before serving.  It will be delicious warm or cold.  You could try this syrup over your favourite dairy free ice cream too!

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