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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!