Friday, August 6, 2010

Cleo Coyle's Coffee Milk + Homemade Coffee Syrup

Cleo Coyle, author of The
Coffeehouse Mysteries. Learn more
about Cleo's national bestselling
mystery series by clicking here.

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

I haven't made this uniquely delicious drink for some time. Then Nancy P., one of this blog's many supportive followers, asked me to share the recipe. She recalled reading about it in one of my earlier titles, and she was right.

In book #5 of my Coffeehouse series, Decaffeinated Corpse, I introduce a struggling fine arts painter who begins to work part-time as a barista for Clare Cosi.

Clare is the main character of my amateur sleuth series. Her day job is managing a landmark coffeehouse in the picturesque historic district of Greenwich Village. (Her moonlighting gig is solving murders, but that's another blog post.)

Anyway, this part-time barista named Dante Silva is a fairly minor character in most of the Coffeehouse books with one exception. If you read my latest mystery, Roast Mortem, you'll see that he plays a much larger role in the story.

Coffee Milk also happens to be the official state drink of Rhode Island, which is the state where Dante was born and raised. 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 Nancy P. (aka booklover) for remembering the Coffee Milk and asking me about it. You have inspired today's blog post, Nanc, thanks!

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 fast and easy way to add it into 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, an ingredient that's very useful in recipes beyond Coffee Milk. Examples to come in the weeks ahead.

The syrup should thicken enough
to coat the back of a spoon.
Cleo Coyle's
Coffee Syrup


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 medium 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 it's done cooking, remove the pan from heat and allow the syrup to cool. This method will yield about one cup of syrup. Coffee syrup can be stored in a tightly sealed container in the refrigerator, for up to a month.

Drink with joy!

~ Cleo Coyle, author of 

To view the Coffeehouse
Mystery video trailer,
click on the animated film
strip above.

The Coffeehouse Mysteries are bestselling
culinary murder mysteries set in a
landmark Greenwich Village coffeehouse,
and each of the ten titles includes
the added bonus of recipes!
To learn more, click 
this link:

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 Ghost and Mrs. McClure
Book #1 of
The Haunted Bookshop
that Cleo writes
under the name Alice Kimberly
To learn more, click here.


  1. Sounds delicious - I had been curious about the concoction too. Thanks for sharing!

  2. Thanks for the chance!
    ricettebarbare at gmail dot com

  3. Logan loves coffee milk he likes to have it a few times a week. He is going to be my little coffee addict lol. Thanks for sharing Cleo :)

  4. Hmmm... Thanks for the reminder! My daughter is a struggling artist who currently works as a barista. I think maybe I'll get her a copy of Decaffeinated Corpse!


  5. I love iced coffee in the summer. This syrup sounds like the perfect way to make it. Thanks for the recipe!

  6. Sounds like a good drink; I just wish I could handle the aroma of coffee.

  7. This sounds like the perfect way to enjoy coffee when it's as hot as it is now! All I want these days is cool drinks--and this is exactly what I need!

    Congratulations on "Roast Mortem!" I'm really enjoying Clare's latest adventure. :)

  8. Sounds delicious! I'm going to make some coffee syrup!

  9. My 13 year old son has made his own version of coffee milk for years (thanks to a fellow army wife who got him hooked on it.) But your recipe sounds so much better. Today is his birthday. Maybe I'll surprise him with some to go with his cake.

  10. Another great coffee drink recipe for the hot summer days. Congratulations on ROAST MORTEM. Each new adventure with Clare is always a thrill and learning experience. I'm on pins and needles to see how this one ends.

    Thoughts in Progress

  11. Thanks for the great recipes. Good Luck on the book. Would love the cookbook to add to my collection. Happy Friday.

  12. Thanks for the chance...sounds great!