Espresso Syrup

In a small heavy saucepan, mix the sugar as ditto the tap water over medium heat, stir until the sugar dissolves. Allow the mixture to bubble and boil on the stove for 3-4 minutes. Pull the saucepan from the kitchen stove, stir and let cool for a minute.

Add the espresso, cinnamon and orange peel. Pour the syrup into a container and leave to infuse for at least half an hour before use.

Makes 200 ml.

This spicy, highly aromatic syrup tastes great on waffles, pancakes and French toast, but it is also great with vanilla, chocolate or hazelnut ice cream. It keeps for weeks in a tightly sealed container in the icebox.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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