I’m writing an e-book on coffee for college students, Coffee 101, that I hope to release for the Kindle soon. I decided to remove a few of the espresso-based recipes so that the bulk of the recipes in the book use regular drip coffee instead of espresso. Here’s one of the recipes that didn’t make the final draft.
I forget how I stumbled upon this recipe, but I’ve adapted it slightly for this recipe. I used frozen strawberries left over from last week’s Rote Grütze instead of fresh berries. I just defrosted them in the microwave for about 15 seconds before making the syrup with them.
The only thing I would do differently next time is avoid reheating the strawberry syrup and coffee in the microwave; all the strawberry bits turned brown and floated to the top. To avoid this, just make sure your coffee is nice and hot before you add it to the syrup.
- 3-4 fresh or frozen strawberries
- 2 teaspoons sugar
- 4 fluid ounces brewed coffee
- 6 fluid ounces milk
- Whipped cream (optional)
First, make the strawberry syrup by pureeing 3-4 fresh or frozen strawberries with a fork and adding 2 teaspoons of sugar. Whisk until smooth, then add the coffee and whisk until well-combined. Pour the milk into a jar or container with a lid and shake vigorously for 30 seconds. Remove the lid and microwave for 30 seconds or until milk foam forms on top. Pour the milk into the coffee and spoon the foam on top. Add whipped cream if desired.