Directions
- 1Add water, plain white sugar, demerara sugar, and caramel sugar together.
- 2Add caramel coloring.
- 3Add grated lemon, lime, and orange peels.
- 4Add citric and malic acid.
- 5Crush nutmeg and Ceylon cinnamon in a mortar.
- 6Add vanilla bean to the mortar.
- 7Add coriander seeds and rose hip to the mortar.
- 8Add a single coffee bean and the cola nut to the mortar.
- 9Add makrut lime leaves to the mortar.
- 10Grind the ingredients in the mortar into an almost paste-like consistency.
- 11Transfer the mixture into a sous vide bag.
- 12Vacuum seal the bag.
- 13Place the sealed bag in a sous vide bath set to 80 degrees Celsius or 175 degrees Fahrenheit for 1 and a half hours.
- 14Agitate the bag every so often during cooking.
- 15Cut open the bag and filter the contents.
- 16Bottle the syrup.
- 17Put the syrup in the fridge to cool.
- 18For each bottle, use 30 mils or 1 ounce of the cola syrup.
- 19Add two drops of saline solution.
- 20Add highly carbonated water.
- 21Place a crown on top of the bottle and seal it firmly.
Ingredients
- water
- plain white sugar
- demerara sugar
- caramel sugar
- caramel coloring
- grated lemon peels
- lime peels
- orange peels
- citric acid
- malic acid
- nutmeg
- Ceylon cinnamon
- vanilla bean
- coriander seeds
- rose hip
- 1 single coffee bean
- cola nut
- makrut lime leaves
- 30 mils cola syrup
- 1 ounce cola syrup
- 2 drops saline solution
- highly carbonated water
Equipment
mortarsous vide bagsous vide bathbottlesfridgecrown sealer
Tips
- Agitate the sous vide bag every so often.
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