Local Elixir Turns Mixer

By | June 01, 2012
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With coffee milk as the official state drink, what could be more quintessentially Rhode Island than homegrown coffee syrup? Over the past decade, many local self-roasting coffee businesses have sprung up, but only one has produced its own elixir—Dave’s Coffee Syrup—in original and Madagascar vanilla. Dave’s roasts a Brazilian bean for the syrup, lets the beans rest for two days, then cold-brews the coffee for 18 hours before mixing with cane sugar (no corn syrup, no artificial flavors).

That potent blend is then simmered down to syrupy thickness. To prove the syrup’s versatility, Dave’s posts culinary and mixology suggestions, at their coffee shop, online or even on tags around the amber glass bottles. Dave’s Coffee Syrup is suggested for baking (coffee cakes), for glazing veggies or barbecue (espresso-infused sauce), for mixed drinks (the Wired Friar) and milk (hot or cold), or in hot summer an Italian affogato—ice cream “drowned” in espresso—or in this case, local coffee syrup.

You can find the syrup at Whole Foods Markets, McQuades and Belmonts, through Dave’s online store—or at the two Dave’s Coffee shop locations, where you can buy fresh-roasted organic fair trade beans or relax with a specialty coffee from the barista.

5193 Old Post Rd., Charlestown; 402.322.0006; www.davescoffeestore.com

341 S Main St., Providence RI 02903; (401) 322-0006; www.davescoffeestore.com

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/drink/local-elixir-turns-mixer
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