Easy methods to Make Outdated Bay Latte Syrup and Easy methods to Style the Sea | Drinks | Pittsburgh
Pittsburgh may not revere Old Bay like Marylanders do, but as a water city, Pittsburgh has the potential to appreciate Old Bay’s true diversity and potential. A salt mix is more than a sprinkle on a crab or a reminder of your last trip to Ocean City. With a stove, 10-15 minutes, and a little arrogance, Old Bay can be an oddly tasty latte syrup too.
As a former Maryland resident, I am loyal to McCormick spice blends such as Old Bay, celery salt, paprika, mustard, salt, red pepper, and black pepper. It’s heavily associated with Maryland crabs, but McCormick’s website says, “It’s great for everything else!”
So, following McCormick’s advice, I questioned everything else.
Before working at City Paper, I worked as a barista in a local coffee shop. Part of the job was making homemade syrup there. I wanted to get back to my roots and decided to make an old bay latte syrup. When I told my friends and colleagues about my plans, they turned up their noses in reluctance to forecast or they said something similar. Do it. ”
To do that, I had to understand what the syrup base was. Run a list of homemade syrup recipes I knew, lemons through word associations (old cove to crab, crab to lemon) in the hopes that lemon-fruity citrus fruits balance saltiness and taste.
I started by making a simple syrup with a 1: 1 ratio of sugar to water. By repeating trial and error, 3/4 cup water was boiled over medium to low heat and when bubbles rose 3/4 cup granulated sugar was added. Stir until the sugar is completely dissolved and the mixture starts to thicken, then add 1 1/2 teaspoons of lemon extract and old bay leaf.
After another 3-5 minutes of cooking, the syrup became slightly sticky and surprisingly smooth. For those looking to cut down on old bay kicks, cheesecloth stretching can reduce the aggression of the syrup. I wanted to keep people busy so I decided not to strain the syrup with a cheesecloth.
Old Bay Latte Syrup Recipe
- 3/4 cup of water
- 3/4 cup granulated sugar
- 1 1/2 teaspoons of lemon extract
- 1 1/2 teaspoons of old bay leaves
How to do …:
- Bring water to a boil over medium-low heat.
- When the foam shows up on the surface, add 3/4 cup sugar and stir until the sugar melts and the syrup starts to thicken.
- Add 1 1/2 teaspoons of lemon extract and 1 1/2 teaspoons of Old Bay. Keep stirring while heating until the old laurels are blended and the syrup has the desired viscosity. When it is removed from the stove and cooled, the mixture will thicken up a bit.
- Fill syrup and enjoy! The syrup can be kept in the refrigerator for up to 4 weeks.
The recipe would not be complete without the test rat. I brought the glass to the office and my colleagues tried different drinks like soy milk, iced coffee, honey-vanilla coffee, black coffee and latte. Some people have tried it live.
The response was encouraging. Overall, my colleague tensed up physically, mentally and emotionally at the first bite. But when it hit their tongue they got a sweet citrus taste, and the old bay followed for a long time behind their throats.
“You get the old bay, its saltiness, and you really taste the sea,” says advertising rep Zack Darkin, who tried it with coffee before trying it live.
Worried about overwhelming the rest of the drink, most only added a few drops, maybe half a teaspoon first. Digital Marketing Coordinator Darya Khaarabi added some syrup to the soy milk after saying, “OK, that’s not really bad.”
Editor-in-chief Lisa Cunningham initially thought it was not enough, but then made few reservations and poured a few tablespoons into the latte. She says her teeth feel melted from the amount of syrup, but she also gave a 7.5 out of 10, and if she hadn’t poured too much it would have been a 9, she says. The average syrup in the entire office was about eight.
“I still feel like I could cry a little,” says Cunningham, who has been waiting longingly for the syrup for months. “It is very rare in this strength.”
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