Cookie Syrup Brut

Cookie syrup tastes like butter cookies in coffee

The Cookie Sirop Brut from Bacanha is a French pastry syrup with natural butter cookie flavoring, produced in a workshop near Paris. Buttery, sweet, with a hint of vanilla. There are three ingredients on the label, and 400 ml makes about 20 glasses.

Cookie syrup is the most unusual of the coffee syrups from Bacanha's Sirop Brut line, as it does not recreate a spice or a fruit, but a pastry. It refers to the American cookie—crispy on the outside, soft on the inside, with plenty of butter and brown sugar in the dough.

Buttery, sweet, with a hint of vanilla

What defines a cookie is not the sugar, but the butter and the roasting. That is exactly what this syrup captures.

A warm, baked note is prominent in the aroma; on the palate, butter and vanilla follow, accompanied by a touch of caramel from the brown sugar. The label lists cane sugar, water, and natural flavoring. Unlike most varieties in the range, the Cookie syrup is not an organic product and is therefore simply called Sirop Brut.

For anything involving milk

Add a teaspoon to your café au lait, and the cup tastes as if someone had dunked a cookie into it. The same applies to cappuccino and iced coffee.

Beyond coffee, it belongs in milkshakes, yogurt, drizzled over vanilla ice cream, and in whipped cream for a cake. It also works well in morning porridge, or in semolina pudding that children might otherwise only eat with sugar.

If you have guests, try it in an affogato. Place a scoop of vanilla ice cream in a glass, pour 2 centiliters of syrup over it, then top with hot espresso. It takes a minute and looks like you've put in some effort.

Those looking to sample their way through the coffee corner will find the Organic Vanilla Syrup for a milder option and the Organic Salted Caramel Syrup for a bolder one.

Why a pastry flavor is more difficult than a fruit flavor

The syrups are blended in a workshop in Saint-Soupplets, a good 40 kilometers northeast of Paris.

A fruit has a flavor that can be extracted. A cookie, however, is only created in the oven when sugar caramelizes and proteins brown; this bundle of hundreds of compounds must be recreated rather than extracted. The flavorings for this are developed in Grasse, behind the Côte d'Azur, where France has been crafting its scents for centuries.

"Preserving the authenticity of the flavors," as the manufacturer describes its work, means staying close to what you know from your own oven. All varieties maintain a pH value below 4.5 and around 60 degrees Brix, which is why they are less sweet than usual. From the Bacanha range, we carry 25 varieties, from citrus and floral to spice. Cookies to drink.

A scoop of vanilla ice cream makes the milkshake

For coffee, a teaspoon is enough; anything more will mask the roasted aromas. Stirred into cold milk, use 2 centiliters per large glass, along with ice and a bit of cinnamon.

For a quick milkshake, blend one scoop of vanilla ice cream, a glass of milk, and 2 centiliters of syrup. Once opened, the bottle should be kept in the refrigerator, where it will last for 2 months. You can find more varieties for coffee in our syrup selection.