Coffee milk is Rhode Island's official state drink, and this is the syrup that makes it. We cold brew our own coffee for 18 hours, then simmer it down with cane sugar. No corn syrup, no artificial flavors, nothing else. In our own cafés we pour an ounce and a half into a 20-ounce drink — scale that to your glass and you have the drink Rhode Islanders grew up on.
It does more than coffee milk. Pour it over ice cream, blend it into a milkshake for a proper coffee cabinet, stir it into an espresso martini, or brush it on ribs before they hit the grill.
Pick your size. A 16 oz bottle for the house, an 8 oz four-pack for gifting, a 24-bottle case of 4 oz for the serious ones. Keep every bottle in the fridge — cold keeps the sugar from crystallizing.
