Jos Little Life

Not corn syrup like Karo, Sweet corn syrup. Like corn on the cob.

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This has been ALL OVER my for you page. I have been super hesitant to try it because, seriously. HOW is this good? I’m not sure but it is. It’s really good. And I’m not ashamed to admit it. It isn’t really my easiest syrup to make so I understand if you don’t want to try it at home, but if you see it out in the wild I urge you to give it a try!

To make my syrup I start by getting some kind of corn and spreading it out on a baking sheet. If it is canned I drain out all of the liquid. Then, I stick it in the oven for around 10-15 minutes or until a few pieces start to have some char on them and it smells like popcorn. This isn’t a step I see a lot of people doing but I feel like it made a big difference to make it taste more like drinking kettle corn rather than a corn cob.

Once my corn is roasted, I stick it into a blender with about a half a cup to a cup of water. I do this so that I create a puree more than a paste. I feel like this just gets more flavor out of the corn. I blend that as smooth as possible then pour it into a pot with a little more water and some sugar. Then I bring everything to a boil and continue to mix until the sugar is dissolved. I only let it cool just a bit before straining it into a sealable container. I like to really press the corn through the strainer to get all of the juices and flavor out.

After my syrup cools, I close my container and store it in the refrigerator for up to a month. To make a latte with this, I start by grinding up some seven weeks coffee espresso beans and pulling a double shot. Then I mix two tablespoons of the syrup in with the espresso and top it off with about a cup of hot milk or milk with ice. For added fancyness, I like to also make a corn cold foam by frothing together half and half and some more of my sweet corn syrup.

So, what do you think of this? Are you brave enough to try it? Leave a comment below!