Yield: 7 ounces
Sticky Toffee Date Coffee Syrup
Stir a spoonful into hot coffee and it melts into buttery caramel, or shake it into an iced coffee for a sweet, toffee-rich treat.
Ingredients
- ⅓ - ½ cup toffee bits, I used bits o' brickle
- 6 oz pitted dates, about 12 dates
- 4 oz hot espresso, or hot coffee
- pinch of salt, optional
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Instructions
- In a jar with a lid, add the toffee bits then top with the dates. Pour the hot espresso over the top and seal the jar with the lid. Set it aside to cool and then soak for 2 hours, or transfer it to the fridge once it’s cooled to soak overnight. (For the smoothest results, I recommend soaking it overnight!)
- Puree the mixture until smooth. I like to do this in the jar with an immersion blender, but you can also transfer it to a regular blender or food processor.
- Serve with your coffee immediately or store in an airtight container in the fridge and use within 7 days. Always give it a good shake before using it in your coffee.
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Notes
Adjust the toffee to taste. The recipe gives a range of 1/3 to 1/2 cup. Start with 1/3 cup if you want it more date-forward, and go up to 1/2 cup if you want that buttery toffee flavor front and center.
Nutrition
Serving: 1 tablespoon, Calories: 67kcal, Carbohydrates: 13g, Protein: 0.4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 6mg, Sodium: 9mg, Potassium: 92mg, Fiber: 1g, Sugar: 11g, Vitamin A: 66IU, Vitamin C: 0.1mg, Calcium: 7mg, Iron: 0.1mg