G: To thicken the mixture into a syrup, you can simmer it gently on low heat to reduce the liquid. Stir it occasionally until it reaches your desired consistency. Be cautious not to boil it too hard, as this could burn the sugar or alter the flavor. You can also add a bit of cornstarch slurry (cornstarch mixed with water) or gelatin for extra thickening if needed.

G: For a little less than a cup of the coffee mixture, you can start with about 1/4 to 1/2 teaspoon of cornstarch mixed with an equal amount of water. Stir the slurry into the simmering mixture, and let it thicken as it cooks. You can adjust by adding more if needed, but start small to avoid over-thickening.

G: Yes, you can add Hershey's syrup for a chocolate flavor! Start with about 1 to 2 tablespoons. Taste as you go, and add more if you'd like a stronger chocolate flavor without overpowering the other elements.

G: To approximate whole milk, you can mix heavy cream and skim milk in a ratio of about 1 part heavy cream to 3 parts skim milk. For three-quarters of a cup, you can use:

• 3 tablespoons (1/4 cup) of heavy cream
• 9 tablespoons (3/4 cup) of skim milk

This mixture will mimic the fat content and consistency of whole milk.

G: Cantal cheese is a semi-hard cow's milk cheese from the Auvergne region of France. It has a dense, firm texture and a slightly crumbly consistency, similar to Cheddar. The flavor varies with age: young Cantal, called "Cantal Jeune," is mild and buttery with a hint of tang, while older versions, like "Cantal Entre-Deux" and "Cantal Vieux," develop stronger, nuttier, and sharper flavors with earthy undertones. The rind is natural and can be either smooth or rough, depending on its age. Cantal is often used in cooking or enjoyed with bread and fruit.