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Rhode Island’s greatest gem: coffee milk.

16 May 2011

Once upon a time, a fifteen-year old girl reluctantly left home in Connecticut on a warm September day to start anew in Rhode Island.  Her family couldn’t come with her, but she hoped to become part of the community comprised of eager classmates and helpful faculty.

She said goodbye to her loved ones and began to call a grassy hilltop in Newport her home.  Things went swimmingly for a few years…

But then?  She fell in love.

She was introduced by her Rhode Island-born friends.  The girl instantly fell for this sweet twist on regular milk.  She couldn’t get it outside of the small ocean state, so coffee milk became her drink of choice during the time she had left.

And even though that girl had to leave her Rhode Island home last May, she did so with a smile on her face and a diploma and a heavy load of prizes under her arm.  (And, to her surprise, her picture on the front page of the paper.)

The love affair, however, continues.  Now she can enjoy her homemade coffee milk at home, in wine glasses… as it should be.

To make coffee milk, you must make a syrup.  I followed the directions from this website.

Coffee Syrup

  1. Start with enough fresh-ground coffee (the richer the better) to make four cups.  (I used decaf).
  2. Brew the coffee using only two cups of water.
  3. Mix the brewed coffee in a saucepan with 1/4 c. water and 4 tablespoons of granulated sugar.
  4. Bring the contents to a vigorous boil.
  5. Boil until reduced to about 1/2 c. of syrup.
  6. Transfer syrup to a small jar and refridgerate.
Once the syrup is cold, simply pour a spoonful or so into your favorite milk or milk substitute (I’m looking at you, almond milk!).  Then take a sip, sit back, and smile.  Welcome to Rhode Island.
2 Comments leave one →
  1. the daughter of a man permalink
    16 May 2011 3:31 pm

    awesome. cawfee milk is the best.


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