Buy vanilla syrup. What tastes are better combined with separate coffee varieties

Coffee lovers highly appreciate the natural mustard drink. But if you want to diversify the taste, it is recommended to add a little syrup into a hot drink. Fashion to use all sorts of sweet syrups added to coffee came from America. In this country, it is not customary to drink clean coffee drink. In most, the Americans prefer cocktails, which includes syrups.

About syrup in general

What is syrup? This is viscous, sweet consistency, consisting of sugar, water and fruit juice. Up to 800 grams of sugar are used per liter of fluids. In factory conditions, chemical additives are added during the preparation of syrups, which increase the taste, aroma and color of the finished product. Considering the viscosity of the sweet composition, it can be used as an ornament of any dessert and drink.

A variety of sweet additives

For the first time add toping in coffee began in the middle of the 20th century in the cafeteries of America and Europe. Initially, the thin, sweet product was complemented by latte, coffee with the addition of ice cream. Later, the sweet MONIN formulations began to add to espresso.

All sugar-based supplements can be distributed into four groups:

With the taste of fruit-berry.
The taste of popular desserts, such as chocolate, tiramisu, ginger cupcake.
With flavor nuts.
With vanilla or cinname taste.

Among these groups there are leaders who are very popular with the coofers of the whole world.

Syrup with flavoring nuts

By adding monin walnut syrup, you can enhance the coffee notch and reduce the dialization of the drink. If you add a nut mix into espresso, the walnut aftertaste will be brighter. Syrup with nutty flavor is exceeded with arabica and a mixture of coffee grown on South African plantations. In this case, the syrup increases the sourness of the beverage.

We offer to the attention of coffee makers, a recipe for a monin syrup with a nut flavor:

60 ml of coffee, cooked in Turkish or espresso.
Topping spoon with nut additive.
Frozen ice.

We mix finely frozen ice floes, syrup and coffee, carefully in a shaker or a mixer. We get a cooling drink that is perfectly browning on a hot summer day.

Caramel Note

Coffeeman feedback argue that caramel coffee syrup perfectly softens a sturdy drink, fills it with pleasant creamy notes.

Caramel sweet additive, is a classic preparation of such beverage options, like:

Coffee with milk adding.
Espresso either cappuccino from 100% Arabica.
Coffee with the addition of fruit juice.

How to make a fragrant drink with caramel syrup monin?

To begin with, we prepare espresso or coffee by eastern prescription. Then, pour a drink into a cup and add syrup. Carefully stirred and add juice juice. This recipe is perfect for breakfast with fresh cupcakes or croissants.

Vanilla syrup

Coffeeman reviews argue that the best coffee syrups should be gentle, with a light aroma of Vanilla. So there is a vanilla sweet composition, which is added to the drinks. Syrup softens the bitterness by filling it with a thin, gentle flavor. If vanilla syrup add to the beverage from the grains of Arabica, it will soften pronounced sourness. Often, the vanilla product is added to coffee with ice cream or coffee with a dairy notch.

Recipe for vanilla coffee

We prepare one portion of chilled coffee in Turkish. In a high transparent glass, we pour 4 spoons of the syrup with vanilla, as much cold milk and a thin flowing add prepared coffee. Drink such a cocktail is recommended through the straw.

Chocolate addition

The best coffee recipes, always assume the presence of chocolate. It may be chocolate dessert, Sweet product tile, which perfectly complements the fragrant drink. Chocolate syrup Monin allows you to reveal the entire depth of the taste of the coffee cocktail. Such adding is often combined if you wish to drink with coffee with any strong alcohol. But you can cook and non-alcoholic coffee cocktail.

For cooking you will need:

100 ml of coffee welded on the Eastern recipe.
70 grams of milk.
4 spoons of chocolate syrup.
2 spoons seals.

In finished coffee, pour heated milk and Toping. Top to neatly put ice cream.

About manufacturers

In any supermarket you can find a lot of coffee syrups. But the leading positions occupy French products. The MONIN brand, operating on the market for 100 years, offers a wide selection of sweet additives for drinks with a variety of tastes. All topping are spilled in liter glass bottles and are sold at a price of 400 rubles. MONIN Coffee Syrup is popular with Coffee men worldwide.

Another manufacturer of syrups for cocktails is Teisseire. This is a French brand leading its history from the 18th century. The assortment presents toping for coffee of a variety of tastes and mixes. Buyers have the opportunity to purchase syrups with a taste of banana, vanilla, chestnut, popular desserts. Toping are offered in bottles of 250 ml and one liter.

In completion

Adding syrup in coffee is a matter of taste. If you are tired of ordinary coffee with a bitter taste, it is recommended to diversify the taste of the taste with syrup. Choosing a suitable taste, please note that the nut is excellent for espresso. Chocolate Toping for a strong drink. Caramel and Vanilla Monin are perfectly combined with coffee-milk drink. Arabica can be supplemented with berry syrup

Of course, just a welded drink is remarkable by itself, but sometimes you want some kind of diversity. In such cases, various additives are used in the form of syrups. At first they began to add residents of Europe and America, since the sweetness in the coffee drink they had a mandatory ingredient. In this article, we will analyze which syrup is most suitable for a particular type of coffee, how should they be used correctly and what are they?

Which syrup is better suited for any coffee

At first, the syrup was used as a decorating element, with its help decorated the surface of such beverages as, for example, latte. Later they began to add to espresso.

Berry-fruit - apple, banana, plum, crimson, etc;
Dessert - chocolate, filling cupcake;
Walnut - macadamia, almonds, cedar;
Sprying - cinnamon, vanilla.

Of course, from all this wide variety there are leaders who are in great demand all over the world.

Walnut

In the cocktails, syrup is added to reduce "sweets" and enhance the coffee taste. In espresso, it helps to emphasize the pleasant nuttry taste and aroma. Walnut syrup is well harmonized with South American blends and with 100% Arabica, as it helps to emphasize the fruit sourness inherent in them.

Caramel

It has a pleasant creamy aftertaste, so it is often used to soften the strength of coffee. In addition, caramel syrup gives a pleasant taste of the fragrance in various coffee cocktails. It is perfectly combined with cappuccino, espresso, which are prepared from 100% Arabica, with coffee with cream or fruit juice.

Vanilla

It is especially preferred by the "sweet tooth", since it gives any variety of pronounced gentialities. It greatly reduces the fortress, softens bitterness, keeps the softness of the coffee taste. Therefore, thanks to special qualities, many love to mix it with strong varieties. Due to its chic taste, vanilla syrup perfectly harmonizes with such a drink as: coffee - milk - ice cream.

Chocolate

Chocolate is considered an excellent friend of coffee, since together they are able to create dislikes and fragrance. Chocolate syrup is able to better reveal all the notes of the coffee drink, as well as set new shades of cocktails. It is appropriate with coffee, in which strong alcohol is present - it may be a liquor, or, for example, brandy.

World manufacturers of syrup

The range is quite diverse, but the greatest demands of the syrups of foreign manufacturers borrowed. Geographical excellence belongs to France.

Monin

French organization that exists in the market for more than a century. Known in that it produces a luxury variety of products. In addition to standard tastes, there are taste syrups in the list coconut milk, various known liquors, exotic fruits. Packed in a liter bottle, the initial value for which is from 400 rubles.

Teisseire.

The French manufacturer, who began his work back in the distant 18th century. The list is quite diverse, here you can meet traditional options, and exotic, for example, vanilla chestnut. Facing with different volumes, starting with 250 ml. The initial price varies within 190-210 rubles. For 1 liter of the French Syrope, you will have to give about 550 rubles.

Delight

An American manufacturer, differing from other similar - the originality of the packaging (470 ml), a series of portion additives designed for 1 cup. Especially syrup will be assessed by those who follow the figure, since 100 ml accounts for only 25 calories.

Giffard.

Manufacturer -Frant. Peculiarity These are syrup syrup lines consist in increased sugar concentration. There are about 60 tastes in the assortment - in most fruit, but you can meet others, for example, nuts, chocolate. The price for 1 liter of the bottle will be 590 rubles.

How much should the syrup be added?

In theory, everyone himself chooses how much to add a syrup into a drink, it all depends on personal taste preferences. But there are generally accepted recommendations from the well-known barista, which you can stick to the first time until you try what.

For every 50-60 ml of coffee accounts for one teaspoon dense syrup and one tablespoon, provided that it has a liquid consistency;
Who prefers sweetly, it can increase the specified dose by half, that is, instead of one spoon add two;
To prepare a cocktail or any other drink, you need to correctly calculate the consistency. For example, if you add 100 ml of coffee and 50 ml of milk by 100 ml - then we will eventually need 2 dessert spoons of a thick consistency syrup.

How to properly combine syrups with coffee?

Each person himself is guided by its individual taste features, but there are a number of rules that are still recommended to adhere to in order to truly assess the wealth of tastes and aromas of coffee.

black strong should not be mixed with fruit-berry syrups, it is best to add "Irish cream", which will exceed the completeness of the taste and fragrance of the drink.
espresso is well combined with walnut and chocolate flavoring syrup.
latte will transmit all its shades of taste if you drop the syrup with taste of vanilla or caramel.
fruit and berry perfectly harmonize drinks made from pure arabica. Do not be afraid to experiment just add syrup and enjoy the new taste of your favorite drink.

Where can I buy such syrup?

In large supermarkets, they usually place them in the sections of coffee, juice, confectionery or on shelves with seasonings.
In specialized sectors selling alcoholic beverages, as they are also used for the preparation of various cocktails.

On the Internet sites you can find the largest range of syrups, ranging from classic and ending with unusual exotic tastes.

Coffee articles / Coffee recipes 03-10-2017

Even the most tary adherents of high-quality coffee prepared by classic recipeFrom time to time I want a variety. So that an unusual taste causes a splash of special emotions, and the original aroma gave a sunny positive mood.

A great way to achieve a similar effect - add a small amount of syrup to coffee. Today, such concentrates are offered by many manufacturers, but gourmet recommend paying attention to the Monin brand: amazing taste qualities French syrups, in the preparation of which only natural ingredients are used, confidently lead gastronomic market, leaving far behind those who are trying to make them competitive.

Choose syrup, of course, you need to consider your own taste preferences. We will just try to ease this task to you, told what syrups are addicted to coffee most often and most willingly. So, in front of you - the rating of the most sought-after and popular concentrates Monin: Read and feel the delicious taste of special coffee on the lips!

Rating and overview for coffee syrups

Amaretto. The top of popularity is deservedly occupied by Amaretto syrup. Honey sweetness slightly surfy apricot in combination with almond mustard gives coffee light fruit fler with motifs of extravagant tartness.
Coconut. A coconut syrup is located very close to the leader. He is able to soften the taste of even the strongest coffee, adding to it the tenderness, the flavor of the flavor of the marine breeze and a bit of the tropical sun.
Vanilla. Another popular concentrate, the basis of many recipes approximate to classic. A successful tandem of a coffee beam and fragrant taste, generously arched by a sweet spicy, reasonably puts vanilla syrup on the third place of our rating.
Caramel. Universal syrup, which can be added not only in coffee, but also in tea, pastries, alcoholic and non-alcoholic cocktails. The saturated sweet-tender taste of melted cream caramel smoothes the tough faces of any drinks - after decorating caramel motifs, they begin to simply melt in the mouth, leaving a unique aftertaste.
Almond. Specific syrup, bitter-sweet, tastefully fried almonds and aroma cane sugarhaving a crowded army of faithful fans. Elegant and aristocratic almond syrup completes the five ratigure leaders.
Nut. An excellent choice for those who did not come to taste almonds. Rounded, smooth and deeply textured taste of crushed nuts is supplemented in this syrup by distinct fruit strokes, which means it will have to taste and adults, and children.
Chocolate. This syrup is essentially divides the previous position of the rating with his walnut counterfeit - it is no less popular and in demand among coffee lovers and in the society of adherents of tea ceremonies or alcoholic parties. The classic enveloping taste of melted chocolate turns the concentrate into the favorite syrup of people of different floors, age and social status.
Irish. Thick and duct syrup, perfectly softening saturated coffee, with a rich bouquet of flavors, made up of black chocolate, oily creamy caramel and fragrant vanilla. Coffee, moderately complemented by Irish syrup, perfectly combined with sweet desserts, especially fruit.
Maple. The invention of American and Canadian gourmets every year is becoming increasingly popular and on the expanses of our country. Sweetish taste of a wood resin Maple, quite tangible, but at the same time, not so pronounced to drown out the taste of coffee, it will become an organic supplement of espresso, makiato or cappuccino.
Mint. You have not tried coffee with mint? This wonderful syrup with a cool menthol taste and a calm relax fragrance will provide you with such an opportunity. And the mint syrup is delightfully good with tea and alcoholic beverages, lemonade and pastries.
Cherry. Real find for lovers to improve a cup morning coffee Fresh fruit sweetness and spicy berry backdrop. The thick texture, an elegant burgundy color, an elegant taste of a slightly born "drunk" cherries make this syrup with a cumome of connoisseurs of aristocratic drinks.
Ginger. Completes the rating of syrups for coffee. The monin collection of the MONIN collection is quite specific, but at the same time a stunningly delicious and original concentrate, moderately sweet, piquant sharp and respectablely tart, leaving behind the long-term aftertaste of oriental spices.

In addition to the above, they find their fans in the gourmet environment and other varieties of Monin Syrupov - Grenadines and Red Orange, Blue Curaçao and Irish Cream, Strawberry and Cranberries, Chestnut, Cinnamon, Mandarin and others. Each person is unique, and therefore chooses syrup taking into account personal addictions and preferences. Find your monin and you!

And now - a small bonus for those who read. How much syrup needs to be added to coffee to feel the taste of the concentrate and at the same time not to ruin the classic appearance of the noble drink? We recommend to act as follows:

in the portion of espresso add 1 teaspoon of syrup;
for a large cup of Cauccico, Latte, Lungo and other similar drinks may be needed from 2 to 5 spoons - enter syrup gradually, trying to taste coffee;
4-5 teaspoons of this component will be able to give a new sound with cold ice latte or coffee gloss;
and for cocktails based on coffee with a volume of 250-300 ml, the number of syrup can be increased to 5 teaspoons.

Follow these tips - and every day will be painted in bright paints along with coffee, confused by a wonderful monin syrup!

Here I will talk about a pair of moments that need to be taken into account when making coffee with syrup, and add a few recipes.

Do not forget that the syrups have a very sophisticated taste (yes, not even sweet, and sometimes nasty sweet, pronounced.). It is necessary to observe certain, but not mandatory proportions: for a cup of espresso take 1 teaspoon of syrup; for cappuccino, and with it and milk coffee (glass) - 5 h. spoors; A glass of coffee cocktail is about 5-6 teaspoons of syrup.

Syrups, the basis of which is fructose, have a whiter sweet taste than cooked on sucrose.

You also need to be attentive when choosing a syrup. Some syrups have a property to turn around when adding into milk or hot liquids. Therefore, they cannot be added to cappuccino, latte and other hot drinks from coffee.

How to choose a syrup for coffee, what to buy? Here is a list of popular brands:

1883 Filper Rutin

monin syrups

fabbri Syrups "S Fantasy In Caffe

syrup DA Vinci Gourmet

tEISSEIRE syrups

Several recipes with the addition of syrup

Espresso and syrup

Very briefly, simple and clear. Take a cup and add 1-2 tsp. Syrope you liked you. Prepare espresso in the coffee machine and add it to this cup. Mix a little.

Coffee with syrup

In a separate vessel, mix the cooked coffee and syrup. Add multiple ice cubes into the glass, add 60-80 ml of chilled milk there. Fill with a coffee mixture on top. You can decorate whipped cream and grated chocolate.

Latte and syrup

We will need 1/4 espresso and 3/4-angry milk that you need to beat. Take a glass and add syrup there. Then, pour there neatly quite a bit milk. Get your other part of milk to thick foam and put on top. Meanwhile, make coffee. You can prepare the usual in the Turk or Espresso in the coffee machine. Thin pour in milk. Then you can still report a little foam if a trail appeared from coffee. From above, you can sprinkle with grated chocolate and cinnamon. Serve with a cocktail tube ..

Cappuccino and syrup

Take a cup and pour 15 ml there. Some syrup. Cook coffee into this cup with the help of a coffee machine, or break from the Turk. I will slightly move slightly. Then pour the milk there, which you want to bounce. Add more dense milk foam on top.

The proportions necessary to obtain cappuccino: a third of Espresso and two thirds of dairy foam.

Of course, the taste of natural coffee is ideal and without any additions. And true connoisseurs use it in this form. But still sometimes you want to move away from the usual taste and fragrance. In this case, various syrups, which are traditionally added to coffee are in the arena. As a rule, this is done in order to soften the natural bitterness of the finished drink. In addition to traditional ingredients such as milk and cream, lovers add various syrups. The popularity of them came to us from America and European countries. Such syrups are indispensable when preparing various coffee cocktails.

In the current article we will talk to you about the syrup, adding to the drink of which will allow you to "catch" the usual coffee with new taste "paints". We also consider the proportions of adding various syrups to get a balanced taste and aroma in the end. Where to acquire special coffee syrups? What syrups, in our opinion, are best complementing the taste of coffee and various cocktails based on it?

Difference between syrup and topping?

First of all, I would like to tell you about their strokes and differences. Traditionally, Topping is called additive to various dishes (usually sweet), which simultaneously acts as an ornament.

Syrups;
chocolate crumb (flakes;
confectionery crumb (usually distinguished by bright colors in the "palette");
waffle sprinkle;
crushed or even crushed nuts in a coffee grinder.

It is useful to know: syrup can really act as topping. However, you should understand that not all toppings are syrups.

What is classic syrup? It is a solution of sugar in water mixed in a certain proportion with fruit juice. If we talk about most syrups that are manufactured in production, then as a rule, their "formula" is characterized by a rather high concentration of sugar. Usually, the "dosage" is 600-800 grams per 1 liter of the product. In addition to the above components in the classic syrup, there are flavors, taste amplifiers, as well as food dyes.

What syrups add to coffee?

Tradition to add to the divine, burning drink various syrups originated in the second half of the last century. This practice has become regular among European and American coffee shop owners. From the very beginning, the syrups were added only in the so-called "complex" drinks. For example, coffee with seal, latte and others. But a little later, the pull ingredient filled with sugar began to add to the classic, reference espresso.

To date, all existing syrups on sale, based on taste features, can be divided into several groups:

Berry and fruit syrups (raspberry, strawberry, banana, with taste of apple, melon and so on).
With dessert taste (chocolate, tiramisu, spicy ginger cupcake);
Walnut pulp additives (almond, with taste of macadamia);
Spicy syrups (in the taste of which vividly pronounced notes vanilla, cinnamon).

Despite the emergence of all new and new exotic syrups, the popularity of unchanged leaders does not in any way decrease. We offer you to familiarize yourself with topping champions that enjoy well-deserved love among connoisseurs of coffee and beverages based on it.

Walnut Syrup for Coffee Beverage

This variety of hard, sweet additives It is considered a real "nail of the program" in many sweet cocktails. After all, this syrup reduces the relationship and strengthen the "sound" of the coffee notch. In undeveloped espresso, it is added mainly to emphasize the walnut aftertaste.

Note: The additive with taste and sweet-tart aroma of the nut is perfectly combined not only with the favorite by many Arabica, but also various coffee south american mixtures. The duo of coffee and walnut syrup allows you to completely reveal the fruit sourness, which is inherent in many of these products.

How to make coffee with nut syrup

Such a drink will give you the same charge of cheerfulness and energy that is so lacking many of us in the early morning. And thanks to the presence of ice, the cocktail will become your wand-grinding in particularly sultry summer days.

You will need:

strong espresso, 50 ml volume;
art. l. Walnut syrup.

Put the ice in the shaker, pour hot espresso into it (can be replaced with Turkish coffee), add the desired volume of the syrup. Beat a drink. If you do not have a shaker, it does not matter. You can add fine-cheated ice to the drink.

Caramel syrup for your favorite drink

This type of syrup is characterized by a gentle taste with barely noticeable creamy notice. It is not surprising that it is precisely it is used by coffee makers in order to "learn" the fortress of the traditional drink. Also caramel syrup is often used as a topping in the process of cooking cocktails based on the most popular beverage - coffee.

It is interesting: most often a caramel taste syrup is used as an additive for milk coffee, cappuccino and even traditional espresso. Moreover, the pronounced caramel taste of the syrup is perfectly "neighboring" with coffee with the addition of fruit juice.

How to make coffee with caramel syrup?

You will need:

50 ml of espresso or coffee cooked according to one of the eastern recipes;
2-3 h. L. syrup with caramel taste;
juice of one orange.

Prepare coffee by favorite recipe. Then pour it into a cup, add syrup and freshly squeezed orange juice. Best of all, such a drink with a drinking aroma is combined with cupcakes or French freshly baked croissants.

Features of vanilla syrup

This type of syrup is of great popularity among sweet teeth. Its taste and aroma is very gentle, while pronounced sweetness is not characteristic of the relationship. Vanilla syrup perfectly softens the peculiar mustard and the strength of coffee. That is why it traditionally combined with strong and bitter varieties of raw materials. Nevertheless, vanilla syrup is perfectly "make friends" and with Arabica in your cup. After all, he is able to mask the kitty, which is inherent in these grains.

How to cook vanilla coffee?

You will need:

80 ml of Turkish coffee;
4 tbsp. l. whole milk and vanilla syrup.

Cook oriental coffee, let him cool. Pour into a cup of syrup and milk. After that, fill in a cup of cooled coffee by pouring it with a thin flowing. Such a cocktail can be drunk through the tube. And his taste is like not only to women, but also many men who do not represent life without sweet delicacies.

Features of chocolate syrup

Chocolate and coffee is an excellent duet that the components of which have long proved their devotion to each other. Therefore, a chocolate additive is used to maximize the taste quality of the drink and give them a new and, at the same time, so familiar from childhood aftertaste. Quite often, a chocolate additive is used in recipes for cooking a drink with a liqueur and other alcohol.

How to make coffee with chocolate notota?

You will need:

100 ml of coffee is east;
50 ml of milk or fat cream;
2 tbsp. l. seal without additives;
4 tbsp. l. Chocolate syrup.

You need to cook coffee, then warm the milk (without bringing it to a boil). In a glass, pour syrup and coffee. Then add a coffee drink, and put ice cream on top.

Note: Such a drink is best served in high glass glasses.

Spicy coffee with chocolate syrup

You will need:

4 portions of coffee prepared with the addition of sugar sand (50 g), 4 cinnamon sticks, clove buds and anise seeds;

50 ml of chocolate topping;
100 ml of whipped cream;
several orange slices.

Prepare coffee, let him cool, strain it. Add syrup to glasses or cups. Pour coffee, fill the tank with whipped cream and add orange slices.

MONIN Syrup Other Manufacturers

Most recently, Monin noted his centenary of existence. All over the world she is known huge number Product items. In addition to traditional syrups with taste of vanilla, chocolate and fruits, there are syrups in her "listening sheet", in the taste of which tropical notework is clearly traced. There are more interesting options - with the taste of coconut milk. Also, it is impossible not to say about the syrup with the taste of the most famous world name liqueurs.

MONIN syrups are sold in bottles, 1 liter volume. The price starts from 390 rubles. It is noteworthy, the cost of some exotic additives exceeds the threshold of 750 rubles.

The French company Teisseire began its work back in the 18th century. Their assortment is represented not only by traditional berry tastes, but also quite unusual. For example, bright representatives of this group of additives include the taste of vanilla chestnut and cake with a banana.

You can find syrups in bottles, 250 ml and dishes, volume of 1 liters. The cost of the syrup is 200 and 600 rubles, respectively.

The American company Delight produces syrups in the original packaging, each volume is 470 ml. You can also find portion toppings on sale, the volume of which is enough of literally on one cup of coffee. All people who are sitting on a diet can be calm. The caloric content of the syrup is only 27 kcal per 100 ml.

French productions Giffard syrup differ in high sugar concentration. Therefore, all of them without exception have a thick and durable consistency. The tasteful "palette" is represented by more than six satellites. As a rule, most of them are fruit. But in the assortment of syrups there are additives and tasteful nuts, chocolate, vanilla.

A rather unusual taste of a traditional drink gives the syrup with the taste of black currant. It is best to combine the additive with a weathered espresso. The approximate cost of the bottle, volume of 1 liters, starts from 600 rubles.

Proportions of adding syrup

Of course, each person has the right to independently determine: how much syrup add to your drink. But if you have never before added such a specific ingredient in your morning coffee, then it is recommended to try such ratios to try:

by 50 ml - 1 teaspoon of a thick syrup, distinguished by a tight texture. If you got liquid topping, you can safely add a tablespoon to coffee;
if you are a sweet tooth, you can increase the portion twice (especially this applies to the taste of vanilla and chocolate syrup). But with additives having liquor notes, you should be careful.

Recommendation: In the event that you are preparing a coffee cocktail with the addition of milk, ice and other components, you should calculate the portion of the syrup, based on the total volume of the final product. For example, if you are cooking a coffee drink with 100 ml of coffee and 50 ml milk ProductYou will need to put in a cup exactly 3 h. dense syrup.

Where can I get syrup?

If you have not used the additive for your morning coffee before, you should not worry. After all, a number of outlets has different types of topping for coffee in its assortment. These include:

Shops specializing in Sale alcoholic beverages. As a rule, they have sirop departments. After all, they are used not only for the preparation of coffee, but also alcoholic cocktails.
Big super- and hypermarkets. A large number of syrups can be found in one of the following departments: ready-made seasonings, confectionery and juices.
A lot of syrup varieties can be found on various sites and shopping stores.

Recipe for classic coffee with syrup

You need:

art. l. Ground coffee;
100 ml of solid milk;
2 ice cubes (can be replaced by fine-cheated ice);
20 ml of syrup.