I found this little gem while channel surfing. PBS came through with an old Julia Child: Lessons with Master Chefs episode. I was actually about to move on, because it was a super complicated Viennese Cardinal Slice — not exactly my thing (to make — I’d eat it, but make it? No. Never). But then the Chef, Markus Farbinger, said something about making coffee extract. Julia was intrigued, I was intrigued. I hit record on the PVR and sat back to learn something new.
The potential uses for my new bottle of thick, syrupy go-juice are starting to take over part of my brain. Coffee ice cream, iced coffees, milkshakes, coffee-cream filled eclairs, tiramisu cheesecake, etc.
And the more of those things you make, the more caffeine (and sugar) in your system. Which, of course, starts the whole cycle all over again — all night coffee-extract brainstorming sessions, followed by planning, making and eating.
I think I’ll make my next batch decaf…and go get on the treadmill.
THIS RECIPE HAS BEEN REMOVED FROM ISLANDVITTLES.COM, AS IT IS PUBLISHED IN MY SLOW EATS, FAST – CONDIMENT COOKBOOKLET AVAILABLE SOON ON AMAZON.