Maple Red-Eye Gravy

Today, I was bored at lunch and had some leftover roast beef in the fridge. I also had about half a pot of coffee left from this morning and some maple syrup I got from a co-worker at a decent price. So, I thought it might be a good time to finally try a red-eye gravy. It was darn good, so I figured I should share it. Here goes.

Ingredients:

1 tbsp. butter
1 tbsp. flour
1 cup brewed black coffee (warm)
1 cup chicken broth
1 tbsp. maple syrup
1 tbsp. cajun seasoning
Salt and Pepper to taste

Directions:

Put a pot on the stove over medium-high heat. Place butter in pan and let melt. Whisk in flour until fully integrated. Add coffee, broth, maple syrup, cajun seasoning, salt, and pepper, whisking the entire time. Serve warm on whatever you please.

I made this in about 15 or 20 minutes (I wasn't really paying attention), and put it over the leftover roast beef. Then I sprinkled some Italian blend cheese on the top and put it in the toaster oven @ 450ish for 2-3 minutes. Very good.

The gravy itself is savory with a notably sweet, maple taste and a bit of a kick (from the cajun seasoning). I should note that if you want to make this late at night, you should probably use decaf. You probably already thought of that, though. Good luck and this may be the only recipe I post. I'm really bad about abandoning blogs. You probably already knew that too.

Phil