Spiced chocolate syrup flavored with coffee, anise and cinnamon.
The hot fudge sundae is to me, perfection in a bowl. Were I to have the option to choose my last meal (in the non-prison scenario), it would be a feature. My requirements are simple: vanilla ice cream, hot fudge, salted nuts, whip. No cherry or sprinkles for me, just two spoons, the faster to shovel it into my wide open mouth.
But sometimes, sometimes, fudge is too much and syrup is better suited. Maybe not for the ultimate sundae, but maybe for the ultimate cup ‘o joe, or for the tall glass of chocolate milk. Have you ever tried to make those things with fudge? Disaster. Or at least, it’s not an ideal scenario. Alternatively, when a drizzle, not a dollop of something extra is needed, syrup is the go-to man.
If you’re like me, you grew up with Hershey’s syrup. Yes, even in my everything homemade always household, we occasionally had some Hershey’s in the cupboard. But have you ever tried to make your own? It’s dreadfully, sinfully easy and when homemade comes with a license to improvise. A license which I almost always take.
To that end, we’ve got something a little different, a little more special, a little more adult than the Hershey’s syrup of yore. I’ve added coffee because it really adds to the flavor of the chocolate, dark chocolate and, surprise! Cinnamon and anise for a flavor that is a little Middle East, a little far east and a lot of delicious.
I know, you’re shaking your head at the anise. I myself is not often a fan, but combined with everything else, makes quite a delightful flavor. It’s not too strong, so it gets by without a grimace.
Just a smile, when you need a drizzle, rather than a dollop.
I promise. Good things come to those who syrup from scratch.
- 1 cup extra-strong brewed coffee
- 300g/1/2 cup packed brown sugar
- 2" cinnamon stick
- 1 star anise
- 4 ounces dark chocolate, chopped
- In a saucepan, heat together the coffee, sugar, cinnamon and anise. Bring to a boil and let boil for 7 minutes. Remove from heat.
- Remove the cinnamon stick and anise. Stir in the chocolate and beat until smooth. Return to the stove and cook another 2 minutes. Let cool and store in the fridge for up to two weeks, if it lasts that long.
Written during Modern Family