Showing posts with label coffee syrup. Show all posts
Showing posts with label coffee syrup. Show all posts

Tuesday, August 14, 2012

A Brew to a Kill named a Must-Read Mystery + Comment to Win an NYPD T-Shirt from Cleo Coyle

This is a comment-to-win week! 

Because the NYPD plays an important role in my Coffeehouse Mysteries, I'm giving away this NYPD Crime Scene Investigator T-shirtMore info at the end of this post. 

But first some happy news....

A Brew to a Kill 
named a
"Must-Read Mystery"
 of the Month at B&N

I recently learned that A Brew to a Kill was named a "must-read mystery" for the month of August by B&N's mystery book buyer Jules Herbert. Not that this is on par with finding a cure for cancer, but it's a nice little bit of caffeinated news, and I'm happy to share it with my readers. If you're among them, I want to thank you for helping this series even make it to book #11. Cheers!

     As for my recipe today, it's something I use to keep me awake at the keyboard during these dog days of summer. What is it? No, not coffee, but you're close. It's...

Coffee Milk. 

I know it sounds odd, but I assure you it is one delicious and revitalizing drink. It tastes like a tall, cold chocolate milkshake but with a deep, earthy dimension and a sweet little kick of caffeine.

I mentioned this drink in book five of my series, Decaffeinated Corpse, when I introduce a struggling fine arts painter named Dante Silva who goes to work for my amateur sleuth (Clare) in her coffeehouse. 
My recipe for Hong Kong-style egg custard
can be found in the recipe section of
A Brew to a Kill
. For a look at the recipe
section's contents, click here.

Dante is a fairly minor character in many of my books. In my latest Coffeehouse Mystery, A Brew to a Kill (just released last week), he plays a much larger role. He even takes a trip to New York's Chinatown as a sidekick to my amateur sleuth as she follows a lead to a Cantonese bakery and a delicious, warm tray of egg custard tarts.

As it happens, Dante was born and raised in Rhode Island, a state which declared Coffee Milk its official drink. This little point of coffee trivia was brought up by the characters in Decaffeinated Corpse and that's how Coffee Milk ended up being included in the book.

So here is my recipe, along with a shout-out to reader Nancy P. who recently reminded me how much she enjoyed this drink after learning about it through the book. 

In these last, long days of summer, there's no cheap kick like a sweet, cold coffee drink...

Cleo Coyle's
Coffee Milk


Ice cold milk
Coffee Syrup (recipe follows)

Directions: Pour Coffee Syrup into a glass of cold milk (about 2 tablespoons per 8 ounces or to your own taste). Stir and enjoy!

You can purchase Coffee Syrup from companies famous for making it like Rhode Island's Autocrat. Or you can make your own.

In the photo to the right, you'll notice what looks like a pancake syrup dispenser. But that's not maple syrup in there--it's coffee syrup! (What did you think? It is chez Coyle, after all.)

We love this easy-pour method of storing the coffee syrup. It's a convenient way to add it to milk or fortify hot coffee. Try splashing some into your own morning joe for an improvised red-eye. It's delicious, and my husband and I really do enjoy it. What follows is the recipe I use to make my homemade coffee syrup.

To print, save, or share both of these recipes in a single PDF document, click here. 

When the syrup thickens enough to coat the
back of a spoon, it's finished cooking.
Cleo Coyle's
Coffee Syrup

Makes approximately 1 cup


1 cup of ground coffee
2 cups of water
1 cup of sugar

Step 1: Brew coffee (regular or decaf) in your drip maker at the ratio of 1 cup of ground coffee to 2 cups of cold water. Depending on your coffeemaker, your final yield will be a little over one cup of very strong coffee.

Step 2: Place all of this very strong coffee into a saucepan. Over medium heat, slowly stir in one cup of sugar. At no time should you allow this mixture to boil, which may give the coffee a bitter taste.

Step 3: Bring the mixture to a simmer, stirring constantly to help dissolve the sugar. Once the sugar is dissolved and the mixture is clearly simmering, continue cooking for about five minutes, stirring often and not allowing the syrup to boil. The mixture will thicken a bit as you cook it.

Step 4: When the syrup is done cooking, remove the pan from heat and allow it to cool. Coffee syrup can be stored in a tightly sealed container in the refrigerator, for up to a month.


Leave a comment on this post
and you will be entered automatically to win
this NYPD Crime Scene Investigator T-shirt.

100% cotton, sizes S to XXL.
For more on the exact sizes, click here.
All profits go to the NYPD Police Museum.

Deadline to comment:
Monday 8/20

 1:00 AM (Eastern)

12:00 Midnight (Central)
11:00 PM (Mountain Time)
10:00 PM (Pacific)

Winner chosen by Random Number Generator
and announced on my blog Tuesday: 8/21

Yes, this is me - Cleo Coyle
Learn about my books here.

Friend me on Facebook here.
Follow me on Twitter here.
Good luck!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

To view the
Coffeehouse Mystery
book trailer, click here.

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.