Description
Rhode Island's official state drink begins here!
Coffee milk is a popular beverage in Rhode Island, made by mixing coffee syrup with milk. It's a sweet, creamy drink with a distinct coffee flavor that's perfect for breakfast or as an afternoon pick-me-up. Whether you prefer it hot or cold, coffee milk is a delicious way to enjoy the taste of coffee in a new and refreshing way.
It all starts with our fresh roasted coffee. We've selected a superb Brazilian bean and roasted it specifically to be used in our coffee syrup. It's nutty, sweet, smooth and roasted with it's natural smoky goodness. The finished roast then rests for two days.
After resting the coffee is ground and cold brewed for 18 hours in our modified stainless steel kettle.
Finally, the cold brewed coffee is drained and combined with pure cane sugar. The mixture of coffee and sugar is brought to a boil and simmers for about 45 minutes. During this time the syrup reduces and the sugar begins to caramelize. When the syrup reaches the perfect consistency, it is hot bottled into our signature amber glass bottles. The amber glass protects the sweet flavor of our coffee syrup from the environment.
There's a whole lot of love that goes into each bottle of Dave's Coffee Syrup. For a classic coffee milk, mix two generous tablespoons of Dave's Coffee Syrup into a glass of cold milk and enjoy. There is approximately 20 mg of caffeine per tablespoon of syrup.
Other great uses include:
- Caramelized carrots, yams, or any root veggie
- Drizzle over ribs before BBQ
- Tiramisu
- Espresso martinis
Ingredients: Cane Sugar, Dave's Cold Brewed Coffee (Water & Fresh Roasted Coffee)
Cane sugar and cold-brewed coffee. That's it — no high-fructose corn syrup, no corn syrup, no caramel color. Not something every coffee syrup on the shelf can say.
Need some seasonal inspiration?
Baked Apples with Coffee Milk Syrup & Crème Fraîche
Makes 4 servings
Ingredients
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4 firm baking apples (Honeycrisp, Braeburn, or Jonagold)
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1/3 cup Dave’s Coffee Milk Syrup, plus more for drizzling
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3 Tbsp unsalted butter, softened (or coconut oil)
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1/3 cup old-fashioned oats (use GF oats if needed)
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1/4 cup chopped pecans or walnuts (optional but great)
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2 Tbsp brown sugar or maple sugar
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1 tsp ground cinnamon
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1/4 tsp ground ginger (or pumpkin pie spice)
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Pinch of salt
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2 Tbsp raisins or chopped dates (optional)
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1/2 cup apple cider or water
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1/2 cup crème fraîche (aka “crème fresh”), for topping
Equipment
Small mixing bowl • Apple corer or paring knife • 8–9" baking dish • Foil
Instructions
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Heat the oven to 350°F (175°C). Pour the cider (or water) into a small baking dish and stir in 1 Tbsp of Dave’s Coffee Milk Syrup.
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Prep the apples. Core each apple, leaving a 1/2" base so the filling doesn’t fall through. Lightly score a shallow ring around the middle of each apple (helps prevent splitting).
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Make the filling. In a bowl, mix softened butter, oats, nuts, brown sugar, cinnamon, ginger, salt, raisins (if using), and 1/4 cup Dave’s Coffee Milk Syrup until it’s a sticky crumble.
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Fill & set. Pack the mixture into the apples, mounding it on top. Set apples in the baking dish.
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Bake. Cover loosely with foil and bake 25 minutes. Uncover, spoon pan juices over the apples, and bake 10–20 minutes more until tender but not collapsed (a skewer should slide in easily).
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Finish. Let rest 5 minutes. Spoon over a little pan juice, top with a generous dollop of crème fraîche, and drizzle with more Coffee Milk Syrup. Dust with extra cinnamon if you like.
Tips & Variations
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Air fryer: 325°F for 20–25 minutes; check early.
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Make-ahead: Core, fill, and refrigerate up to 24 hours; add 5 minutes to bake time.
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Dairy-free: Use coconut oil and top with coconut yogurt.
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Extra fall vibes: Add a splash (1 Tbsp) of bourbon or vanilla to the pan.
Simple, seasonal, and ridiculously good—exactly the kind of dessert that makes people ask for seconds.
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