Cafe Aranciata
Photography by Minka Firth.
INGREDIENTS
Sugar Syrup
1⁄2 cup sugar
3 tablespoons water
Coffee
10 mls sugar syrup
60 mls freshly squeezed orange juice
60 mls espresso or freshly brewed strong coffee
15 mls orange liqueur – optional
orange zest
Cream
20 mls of whipped cream
1 teaspoon of smooth marmalade
METHOD
Sugar Syrup: Heat the sugar and water over a low heat, stirring to dissolve the sugar. Bring to the boil and simmer for a few minutes. Cool and refrigerate until required.
Coffee: Mix the sugar syrup and orange juice well. Pour into a tall glass. Slowly pour in the coffee, without disturbing the orange juice mixture, to create different layers.
Fold the marmalade into the whipped cream and pour gently onto the top. Garnish with a strip of orange zest. Makes 1 drink
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