the Sage Test Kitchen
Espresso Citrus Tonic
If you haven’t tried this combo, you’re in for a real treat! It’s a zingy pick-me-up that melds the boldness of coffee with the effervescence of tonic and sweetness of orange. Layered, clever and balanced all at once.
Shop specialty beans at beanz.com
the Oracle™ Jet
10 mins total time
4 mins active time
Easy
Serves 1
Ingredients
Measurements:
20 ml fresh orange juice
15 ml fresh lime juice
1 lungo shot cold espresso
Ice-cubesto serve
120 ml Indian tonic water
Orange sliceto garnish
For the papelon syrup
100 g papelon (panela)grated
3 tbsp water
Instructions
- 1To make the papelon syrup, place the papelon and water in a small saucepan over medium heat and stir until dissolved. Bring to a boil and simmer, without stirring for 2 minutes to thicken slightly. Cool, then transfer to an airtight jar or container.
- 2Place the orange juice, lime juice, cold espresso and 2 teaspoons of the papelon syrup in a measuring jug and stir to combine.Tip: Store the remaining papelon syrup in an airtight container in the fridge for up to 3 months.
- 3Fill a short serving glass with ice and pour over the coffee mixture. Top with tonic water and garnish with a fresh orange slice to serve.