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Coffee Syrup for Mocha Majolica

This syrup is used to moisten and add flavor to the genoise cake layers in our Mocha Majolica.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, February/March 1992


  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons instant-espresso granules
  • 1 tablespoon Kahlua (optional)


  1. Combine all ingredients in a small saucepan over low heat and bring to a boil. Set aside until ready to use.

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