I’ve found that for about four dollars a bottle at BevMo or Smart and Final, I can get a variety of different flavored syrups like you see at Italian soda stands, at Starbucks, and the like. Some of these might be good for use in making cocktails, but I like them better for coffee. The taste is strong enough that we can buy cheap coffee, and the price is competitive with other sugar-free sweeteners. The trick is using only a small quantity of the syrup relative to the coffee, because it is powerfully sweet and too much of it overpowers the taste of the coffee itself and becomes cloying.
I’ve eschewed the fruitier flavors, but I haven’t excluded getting some of those along with seltzer and cream, and making Italian sodas. For now, I’m working with almond, vanilla, hazelnut, and other kinds of flavors that mix nicely with coffee — I don’t know anyone who would want a lime-flavored coffee. This morning, I made my first concoction with the stuff — an indulgence I’ll have to call Heath Bar Coffee. Regular coffee in a big mug, and liquid creamer to taste. Then about 1/2 ounce of English toffee, 1/2 ounce of caramel, and 1/4 ounce of chocolate syrups. Mix well, drink hot.
Hmm… might one serve it for dessert substituting Bailey’s for the liquid creamer? It’s sweet enough to stand on its own as a dessert.
Sounds good, though I prefer my Heath Bars in ice cream. Those syrups are good mixed with fizzy water too – refreshing on a hot day. In fact, I think I’ll go have an amareno right now…