Developing A Cookie Butter Cafe Syrup

People have been asking for a professional cookie butter cafe syrup development. Not a sauce, not a drizzle, so we will make one today and I'll give you a cafe development lesson with it. So in my deli container here, I have my sugar, and I have a tiny amount of cookie butter. The actual cookie butter itself is optional. This is something I talk about a lot with flavor development. Just because we want a syrup to taste like something doesn't mean we have to put a bunch of that physical product into it. Most of the time not at all. We're not making cookie butter, we are making a cookie butter flavored syrup that eventually has to work with espresso, milk, whatever we're putting it into. So cookie butter is already a finished product. When I add it, I also am adding that fat that cookie solids, the oils, whatever's on that ingredient label with it. So the more that I use also the more I start pushing that toward a sauce, which is fine if that's what I want, but today we want a syrup. So I'm building it for multiple directions, cinnamon, nutmeg, optional clove and salt. And these build that warm profile. So I'm using ground spices and doing an infusion instead and straining it. You can use cheesecloth, coffee filter, there's just different ways to get a similar end result. So I then add my hot filtered water, mix everything together until dissolved. And then once it cools down to that 140 degrees Fahrenheit, at least we can add our vanilla and then optional cookie butter flavoring, emulsion, extract. And when it comes to these, the flavoring extracts, emulsions and concentrates are not inherently bad or professional. They're tools that we use throughout baking, pastry and beverage development. I could make this without the real cookie butter that I've already done it and then build it with the spices and optional emulsion and extract. So the concentration is formulated from the beginning. No need to reduce or cook. And I don't have to rely heavily on an emulsion and risk making the flavor taste artificial. So, and with videos like this, there's going to be somebody to come into my comments to say, well, my cafe uses a bunch of cookie butter and it tastes great and it's a syrup. Not saying that it can't work for you, but the point of this development and these development videos I do is showing you that there's more than one way to get somewhere. So maybe I want a homemade syrup for my client that doesn't rely on any commercial product. Maybe I make my own cookie butter. So maybe we want cookie butter sauce where that fat and richness makes sense. You could even develop a thinner cookie butter syrup for the drink and use a heavier real cookie butter sauce as a drizzle or topping. And that's what cafe development really is. We're choosing an ingredient based on what we need that particular component to do. So the same concept I talk about in my toasted marshmallow development video. One component does not have to carry the entire identity of the finished drink. So I'm also making a batch of my sugar cookie cafe syrup that's in my fall and winter cafe collection that has 46 cafe recipes. Normally $80, but from right now until August 31st, you can use the code in bio to get 30% off, which would bring this entire collection to like 50, $60. And if you're watching after the 31st, I do apologize if you missed this one. But I make all of my bundles, any recipes, any of my client work very, very affordable. So now I'm going to put this into an actual latte and see how the flavor holds up against the espresso and milk. I actually did that before doing this video, and it was really, really good. So let me know if you make it. Please tag me if you do. I will put the recipes on my website for free as well. And I'm also doing a free cafe syrup masterclass audio playlist on my profile now. And while I'm making this, I'm also making a batch of my sugar cookie cafe syrup that's in my fall and winter cafe collection. Normally $80, but from right now until August 31st, you can use the code in bio to get 30% off, which would bring this entire collection to like 50, $60. And if you're watching after the 31st, I do apologize if you missed this one. But I make all of my bundles, any recipes, any of my client work very, very affordable. So now I'm going to put this into an actual latte and see how the flavor holds up against the espresso and milk. I actually did that before doing this video, and it was really, really good. So let me know if you make it. Please tag me if you do. I will put the recipes on my website for free as well. So now I'm going to put this into an actual latte and see how the flavor holds up against the espresso and milk. I actually did that before doing this video, and it was really, really good. So let me know if you make it. Please tag me if you do. I will put the recipes on my website for free as well.