Monday, August 25, 2008

(Alcohol-Free) Rum Syrup

3/4 cup raw (turbinado) sugar
3/4 cup water
4 capfuls McCormick rum flavoring (Yes, I was too lazy to use an actual measuring spoon. Just use the cap)

Combine in a small saucepan over medium heat, stirring constantly until the sugar is dissolved. Boil, stirring occasionally, until the syrup has thickened somewhat. (It will coat the spoon.) Let cool and pour into a squeeze bottle; store in the fridge.

Use in your coffee, chocolate milk, pineapple smoothies, ice cream sundaes, etc.

You're welcome.