Coffee-Laced Chocolate Syrup

ice cream
One quarter cup of cold, leftover brewed coffee sat on my countertop. So there would be no joe left behind, I decided to experiment and make a new kind of chocolate syrup. Over medium low heat, using an 8-inch iron skillet, I melted 1-2 tbsp of shortening (Spectrum organic, non-hydrogenated oil) and dropped in a cupful of dark chocolate chips. Then I slowly added the ¼ cup brewed coffee, turning down the heat to low to avoid boiling. Once everything was melted and fully mixed, I poured the concoction into a glass bowl and timed it for about 10-15 minutes to cool down. Finally, I drizzled the “chocojoe” syrup over my vanilla ice cream, took one taste, and SMILED.

17 thoughts on “Coffee-Laced Chocolate Syrup

  1. Shhhh…don’t tell Ben & Jerry! They’ll steal your recipe…and then add marshmallows!…and oddly shaped sugary things!

    Spectrum sounds familiar. I think that’s the brand of ground flaxseed that I use, but I could be mistaken.

    Liked by 1 person

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