1 cup coffee
2 cups cane sugar (brown or white works)
1 TBS Beef gelatin
1 cup cocoa powder
Homemade Vanilla extract
I use gelatin instead of butter now in my syrup. It adds a little extra protein and the syrup comes out consistently thick (but still very pour able) with no settling. I use about a TBS or so of syrup to 1 cup of milk.
I had a lot of leftover coffee, so I now have 3.5 quarts of mocha syrup in the fridge.
I can't seem to keep milk in the fridge lately, wonder why?