Autocrat Coffee Syrup 32 Oz (Pack of 2) - Premium Coffee Flavoring for Lattes, Iced Coffee & Baking - Perfect for Home Baristas & Coffee Shops
$16.95
$30.83
Safe 45%
Autocrat Coffee Syrup 32 Oz (Pack of 2) - Premium Coffee Flavoring for Lattes, Iced Coffee & Baking - Perfect for Home Baristas & Coffee Shops
$16.95
$30.83
45% Off
Delivery & Return: Free shipping on all orders over $50
Estimated Delivery: 10-15 days international
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SKU: 17535389
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Description
Autocrat Coffee Syrup is the secret ingredient used to create the sweet and delicious concoction known as coffee milk. As the "Official State Drink of Rhode Island," coffee milk has quite the cult following in New England and beyond. After just one sip, you'll understand the hype. Similar to chocolate milk, coffee milk is easy to make. Simply mix a little bit of coffee syrup into your milk and you're in business. With just a few stirs, you'll be enjoying a little piece of Rhode Island's liquid history. In stock and ready to ship. Features: A vital ingredient in coffee milk. Voted "Best Product Made in Rhode Island". Refrigerate after opening. Specs: Size: 32 fl oz.
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Reviews
*****
Verified Buyer
5
I originally bought the 3 variety "Coffee Syrup Sample Pack" sold on here for $25 that comes with 1 bottle each of Autocrat, Eclipse & Coffee Time coffee syrups. While I agree that these are all amazing when mixed with milk for a drink, I was searching for the best one for making homemade coffee ice cream & the Autocrat brand is definitely the winner (plus as an added perk, it comes in a 32 fl oz bottle, while the other two brands are in 16 fl oz bottles)!I have now switched to ordering the 2 pack of 32 fl oz Autocrat syrup for $20 & can make 8 batches of ice cream with each bottle (approx. 1.5 qt batch size, using a Cuisinart ICE-30BC automatic ice cream maker). Definitely recommend trying in your homemade coffee ice cream & here is the recipe that I use:Coffee Ice Cream (Philadelphia Style aka no egg yolks)INGREDIENTS:2 C half & half1 C heavy whipping cream1/2 C Autocrat brand coffee syrup1/4 C granulated white sugar1 Tbl pure vanilla extract (I sometimes use 1 Tbl. Neilsen-Massey vanilla bean paste instead)1/8 tsp kosher or sea salt4 tsp espresso powder or fine ground instant espresso1 Tbl *good* vodka (I use unflavored Belvedere) - you don't taste the alcohol, but it helps prevent the ice cream from freezing too hard & gives it a better final texture**follow the instructions on your ice cream maker & if you are using a model with a frozen bowl, make sure it is ready before you start mixing the ingredients!**Step 1 - mix all ingredients except espresso powder & vodka in a large measuring cupStep 2 - add espresso powder 1 tsp at a time, whisking while you add it (otherwise you can end up with clumps)Step 3 - stir in vodkaStep 4 - pour mixture into ice cream maker (make sure you turn the machine on BEFORE you add the liquid) & run the machine for approx 20-30 minutes (depends on how cold your bowl is & the type of machine you are using)The ice cream will be a soft-serve consistency when it is done. I recommend letting it "ripen" in the freezer for 12-24 hours before you eat it, which will give it a much firmer consistency.
