I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.
Like thisBon Appétitrecipe? There are plenty more where this came from.Subscribe to the magazine here!
Ingredients
Makes 5–8
Step 1
Bring piloncillo, canela, cardamom, allspice, peppercorns, salt, and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes. Add orange zest; let cool.
Step 2
Strain spiced syrup through a fine-mesh sieve into a measuring glass; discard spices. (You should have about 1 cup.)
Step 3
To make 1 drink, pour 1 cup cold-brew coffee into an ice-filled glass. Stir in 2–3 Tbsp. spiced syrup; top with 2–3 Tbsp. coconut milk.
Step 4
Do Ahead:Syrup can be made 1 week ahead. Cover and chill.
Leave a Review
Reviews (1)
Back to TopDelicious! I added to hot coffee, cold coffee, even thought about drizzling on coconut ice cream as a desert option.
grazianolinda
Arlington Heights, IL
11/3/2020
