Everyone knows what coffee is, but coffee milk is a must-have unique to southeastern New England. It’s the official state drink of Rhode Island, but it’s two Dartmouth residents who have perfected the main ingredient: coffee syrup.

“Basically the process is heating the ingredients together in a large kettle until it reduces down and concentrates. It is similar to the process of making maple syrup,” said David Sylvia, part owner and mastermind behind Morning Glory Coffee Syrup.

Sylvia started the company in 2001—15 years ago—with his wife Mary Sylvia and an old family recipe. The couple would give jars of the homemade syrup as Christmas presents to family and friends. Upon receiving positive feedback, they then approached Albert Lees III, the former owner of Lees Market in Westport.

“He stuck his finger in the jar, tasted our syrup, and said, ‘This is what I want. Let’s get started,’” said Mary.

Lees helped the Sylvias get their sugar cane, filtered water, and medium-roast coffee concoction onto shelves. The bottles are hot packed, sealed, and labeled before being shipped to a warehouse in New Bedford.

“We were the first coffee syrup on the market to be all natural, with no high fructose corn syrup or artificial ingredients,” said Sylvia. “And we were the first to offer a decaffeinated version.”

While the product has not changed, the company has.

“We were the producers until about 2007-2008,” said Mary. “However, the demand began to be too much.”

A co-packing company in Connecticut produces 150 cases of Morning Glory Coffee Syrup on demand, with 12 bottles in each case. What used to take two to three hours for the family to produce 12-24 canning jars of the syrup and package it, now only takes about five to seven hours with over 25 times as much product.

Distributors deliver the syrup to stores such as Trucchi's, Lees Market, Whole Foods, and Alderbrook Farm, where customers can buy it for $7-8 per bottle. Customers can also get home delivery via morningglorysyrup.com.

Eateries such as Cravings Cafe & Cakery on State Road and Gray’s Daily Grind in Westport use the syrup in some of their drinks, said Mary. Add Morning Glory Syrup to milk and ice for a less addictive, Chippi knockoff, she added, relating to the signature drink at Mirasol’s Cafe.

“We also sell to Cork Wine and Tapas in New Bedford, where they have a signature drink called, ‘Neu Beige Coffee Milk,’” said Mary. “It includes whisky, double-shot espresso vodka, and Morning Glory Coffee Syrup.”

Morning Glory Coffee Syrup has been a hit, which is why the Sylvias are looking to expand.

“Our product touches people on an emotional level,” said Mary. “It reminds people of when they were a kid.”

“[Customers] buy a few bottles of it at a time,” said Kevin Vieira, an employee at Alderbrook Farm. “It tastes similar to the Silmo syrup, which was a local coffee syrup when I was growing up.” Silmo Packing Company first produced coffee syrup in New Bedford in 1932.

The Sylvias are currently partnering with an undisclosed company that is looking to produce their syrup nationwide. The company will up production from 150 cases to two full tractor trailer trucks.

“It’s very unique to this area and we would like to break that barrier and expand the business nationwide,” said Mary. “Unfortunately the cash flow pays for our next production. It doesn't pay personal bills, so the company is basically managing itself.”

The family hopes to get into larger market chains such as Shaw’s and Stop & Shop, and Mary has a strategy for doing just that.

“We want to educate people about the many uses of coffee syrup,” said Sylvia. “Our goal is for people to have the syrup as a condiment in their refrigerator.” She has over 20 recipes that break away from the classic milk-syrup combo, including cocktail, cookie, and cheesecake recipes. (Visit morningglorysyrup.com for inspiration.)

For now, Mary continues her work as an occupational therapist at Charlton Memorial Hospital, while David— who also created the Morning Glory logo—works as a case manager at Southpointe Physical Rehabilitation Center. The coffee syrup serves as a familial hobby, with Sylvia kids—Grace (17), Luke (14), Meredith (12), and Mairwen (9)—assisting in the process.

“I hope they continue the business,” said Mary, who also dreams of having money for product development. “I’d love to make a Morning Glory Barbecue Sauce, or even a marinade with coffee syrup,” she said.

The name “Morning Glory” evolved from Mary’s love of the flower, and the connected notions of a rising sun and morning coffee.

“Have a taste,” urged the Sylvias. “Welcome to your morning.”