Coffee Maple Syrup

1¼ cups maple syrup, preferably medium amber (see note)

2 tablespoons plus 1 teaspoon instant coffee (do not use instant espresso)

Combine the syrup and coffee in a small saucepan over medium-high heat; cook, whisking vigorously, until the mixture comes to a boil. Reduce the heat to medium-low; cook for 10 minutes, stirring a few times.

Strain through a fine-mesh strainer; skim/discard any foam on the top. Serve warm.

Serves four to eight (makes 1 cup).

Cook's notes: Use a medium-amber maple syrup to keep strong flavors from competing against each other. Dark amber may be substituted. The syrup can be refrigerated in an airtight container for up to 1 year.

Nutrition values per serving (based on 8): 130 calories, 0 fat, 34 g carbohydrates, 0 fiber, 30 g sugar, 0 protein, 0 cholesterol, 0 sodium.

Nevin Martell