Coffee Syrup

This is the coffee part of our coffee and chocolate opera cake. A delicious bite-sized morsel to serve to wedding guests after the cake.

  • Yield: Makes 2/3 cup

Source: Martha Stewart Weddings, Fall 2010


  • 1/4 cup sugar
  • 1/2 cup water
  • 2 teaspoons instant espresso powder


  1. Bring sugar and the water to a boil in a small pan over medium heat, stirring until dissolved. Stir in espresso powder. Let cool.

Cook's Notes

Refrigerate up to 3 days.


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