Homemade Cola

Directions

  1. 1Add all ingredients to a sous vide bag, starting with water.
  2. 2Add plain white sugar to the bag.
  3. 3Add demerara sugar to the bag.
  4. 4Add caramel sugar to the bag.
  5. 5Add caramel coloring to the bag.
  6. 6Add grated lemon and lime peels to the bag.
  7. 7Add orange peels to the bag.
  8. 8Add citric and malic acid to the bag.
  9. 9Add nutmeg and Ceylon cinnamon to a mortar.
  10. 10Add vanilla bean to the mortar.
  11. 11Add coriander seeds and rosehip to the mortar.
  12. 12Add a single coffee bean and nut kola to the mortar.
  13. 13Add makrut lime leaves to the mortar.
  14. 14Crush the ingredients in the mortar into a paste.
  15. 15Transfer the crushed mixture into the sous vide bag.
  16. 16Vacuum seal the bag.
  17. 17Place the sealed bag into a sous vide bath set to 80°C (175°F) for 1.5 hours.
  18. 18Agitate the bag every so often.
  19. 19Cut open the bag and filter the contents.
  20. 20Bottle the syrup and put it in the fridge to cool.
  21. 21For each bottle, use 30ml (1 ounce) of cola syrup.
  22. 22Add two drops of saline solution to each bottle.
  23. 23Add highly-carbonated water to each bottle.
  24. 24Place a crown on top and seal firmly.

Ingredients

  • 300 ml water
  • 180 g white sugar
  • 90 g demerara sugar
  • 60 g caramel sugar
  • 6 g caramel coloring
  • 0.7 g grated lemon peels
  • 0.7 g grated lime peels
  • 1.8 g grated orange peels
  • 2.3 g citric acid
  • 0.6 g malic acid
  • 0.6 g nutmeg
  • 0.6 g ceylon cinnamon
  • 0.45 g vanilla bean
  • 0.75 g coriander seeds
  • 4.5 g rosehip
  • 0.12 g single coffee bean
  • 0.9 g nut kola
  • 0.3 g makrut leaves
  • 30 ml cola syrup
  • 2 drops saline solution
  • highly-carbonated water

Equipment

mortarsous vide bathsous vide bagbottle capperfunnelbottle

Tips

  • agitate the bag every so often while it is in the sous vide bath