Iced Coffee Syrup

Zoitsa Homely Produce would love to unveil and introduce you to our Iced Coffee Syrup.

I am categorically delighted and excited for our new addition to our inventory and the fact that all my taste testers have gone gonzo crazy over it brings a tear to my eye. 

Our Iced Coffee Syrup has taken me exactly two years in the making and was an enormously labour intensive creation, but it was so well worth it. Our story behind this was Melbourne was in a 3 day heat wave.  For those of you that are not from Melbourne (Victoria, Australia) our weather is extremely unpredictable.  We have days of icy cold, wind, rain, hail only to have the sun come out a few hours later. It’s as disorientated and discombobulated as that reads. And when it’s hot…. It’s damn HOT! Uncomfortably hot.

In a nutshell, our summer is supposed to be December through to March, but I believe due to our climate issues our “summers” are coming earlier each year and lasting longer than 3 months.  Our heat waves have you experiencing one day of 24 degrees Celsius (75 degrees Fahrenheit) for it to then jump up to something like 35 degrees Celsius (95 degrees Fahrenheit) the next day. Then usually the third day of a typical Melbourne heat wave sees the temperatures soar to something 40 degrees Celsius (104 degrees Fahrenheit) then relief comes of an evening when the temperature drops. Our only saving grace, in my opinion, is that we have good clean quality air and not majorly high levels of pollution as some other major cities have. 

Let me steer this blog back to our Iced Coffee Syrup. As an avid coffee lover and drinker, I love coffee anytime of the year, whether it’s hot or cold. It’s my elixir. As mentioned earlier it has taken me two years to fine tune and perfect our Iced Coffee Syrup and it is wickedly delightful. I recall it being a very hot summer at the time that I started this creation, and I decided I wanted a cold beverage. 

The best way to describe out Iced Coffee Syrup is that it is …strong. There’s a bite to it. Its ultra-rich in flavour. It has depth, and it is ohh so refreshing and sinfully decadent. Three simple ingredients coffee, raw sugar, and filtered water. For me, the coldness of the coffee seems to enhance the coffee taste and I believe it releases a subtle nuance.  I love the stuff.

I could be wrong in saying this, but I honestly believe that iced coffee is less acidic that hot coffee. Iced coffee may vary due to the ingredients used. A typical iced coffee usually consists of milk, coffee, sweetener of choice and ice. Our version honestly needs no more added sugar. I believe that the ratios of our blend are perfect. Its sweet but not over saturated sickly sweet. We mill our beans and then allow the blend to slowly brew for 10 hours.

Our Iced Coffee Syrup has a high-quality flavour with just the right amount of bitterness, a well-balanced acidity, the perfect sweetness, and a dreamy aroma. The coffee beans that we use is what makes our Iced Coffee Syrup such great in taste. Our beans of choice (we ONLY use Fairtrade beans) are flowery, nutty, herby, and smoky. Our Iced Coffee Syrup is seriously a sensory experience! We trialled many types of beans and the one that we have chosen for was hands down the most popular and my taste testers kept pointing to this specific bean.

The nerd in me wanted to explore and educate myself more on the origins of the first iced coffee. I was intrigued with the where, the why’s, the how’s. My research indicated that historians traced the iced coffee roots back to 1840! To a country in western North Africa- Algeria.  The iced coffee was developed by the French military during the Battle of Mazagran.  The French army had run out of milk, and they decided to add water to their coffees and due to the extreme harsh heat, they chose to drink it cold. When the French veterans returned back to Paris they took their invention back to the Parisian Café owners, who in turn began serving the beverage in tall glasses.  From then on, the cold coffee was called Café Mazagran and over time it was introduced to the rest of the world. 

With the rising popularity with iced coffee (think your Starbucks your Gloria Jeans etc.) there are not only countless variations but also recipes for iced coffee. It’s safe to say that we all have our favourite way to drink an Iced Coffee. Some like a dollop of ice cream in it. Some like it with sweetened condensed milk (Vietnamese style Iced Coffee). Some like whipped cream on top of the drink. Some like a drop of rum or whisky in their iced coffee. It’s all about personal preference.

Our version is so easy to use (and so easy to drink). Simply pour 2 metric tablespoons (roughly 40mls) into a tall glass, pour in your milk of choice and give it a good stir, then add ice cubes and or ice cream and drink away!  You could also freeze some of the syrup into ice cube trays and then dispense into a cold glass of milk or water.  I have also used this syrup in my baking and made a delicious coffee cake. 

Available now in 4 sizes: 195ml PET Pouches, 250ml  Small Glass Bottle. 550ml PET Plastic Bottle and 600ml Large Glass Bottle.  

**PLEASE NOTE*** – This is NOT chicory or chicory root coffee syrup.

From our kitchen to yours!

Bon Appetit