Homemade Cola

90 mins
Serves 1
https://pin.it/34iR2rrtg

Directions

  1. 1Add all ingredients to a sous vide bag, starting with water.
  2. 2Add all ingredients to a sous vide bag, starting with water.
  3. 3Add all ingredients to a sous vide bag, starting with water.
  4. 4Add plain white sugar to the bag.
  5. 5Add plain white sugar to the bag.
  6. 6Add plain white sugar to the bag.
  7. 7Add demerara sugar to the bag.
  8. 8Add demerara sugar to the bag.
  9. 9Add demerara sugar to the bag.
  10. 10Add caramel sugar to the bag.
  11. 11Add caramel sugar to the bag.
  12. 12Add caramel sugar to the bag.
  13. 13Add caramel coloring to the bag.
  14. 14Add caramel coloring to the bag.
  15. 15Add caramel coloring to the bag.
  16. 16Add grated lemon and lime peels to the bag.
  17. 17Add grated lemon and lime peels to the bag.
  18. 18Add grated lemon and lime peels to the bag.
  19. 19Add orange peels to the bag.
  20. 20Add orange peels to the bag.
  21. 21Add orange peels to the bag.
  22. 22Add citric and malic acid to the bag.
  23. 23Add citric and malic acid to the bag.
  24. 24Add citric and malic acid to the bag.
  25. 25Add nutmeg and Ceylon cinnamon to a mortar.
  26. 26Add nutmeg and Ceylon cinnamon to a mortar.
  27. 27Add nutmeg and Ceylon cinnamon to a mortar.
  28. 28Add vanilla bean to the mortar.
  29. 29Add vanilla bean to the mortar.
  30. 30Add vanilla bean to the mortar.
  31. 31Add coriander seeds and rosehip to the mortar.
  32. 32Add coriander seeds and rosehip to the mortar.
  33. 33Add coriander seeds and rosehip to the mortar.
  34. 34Add a single coffee bean and nut kola to the mortar.
  35. 35Add a single coffee bean and nut kola to the mortar.
  36. 36Add a single coffee bean and nut kola to the mortar.
  37. 37Add makrut lime leaves to the mortar.
  38. 38Add makrut lime leaves to the mortar.
  39. 39Add makrut lime leaves to the mortar.
  40. 40Crush the ingredients in the mortar into a paste.
  41. 41Crush the ingredients in the mortar into a paste.
  42. 42Crush the ingredients in the mortar into a paste.
  43. 43Transfer the crushed mixture into the sous vide bag.
  44. 44Transfer the crushed mixture into the sous vide bag.
  45. 45Transfer the crushed mixture into the sous vide bag.
  46. 46Vacuum seal the bag.
  47. 47Vacuum seal the bag.
  48. 48Vacuum seal the bag.
  49. 49Place the sealed bag into a sous vide bath set to 80°C (175°F) for 1.5 hours.
  50. 50Place the sealed bag into a sous vide bath set to 80°C (175°F) for 1.5 hours.
  51. 51Place the sealed bag into a sous vide bath set to 80°C (175°F) for 1.5 hours.
  52. 52Agitate the bag every so often.
  53. 53Agitate the bag every so often.
  54. 54Agitate the bag every so often.
  55. 55Cut open the bag and filter the contents.
  56. 56Cut open the bag and filter the contents.
  57. 57Cut open the bag and filter the contents.
  58. 58Bottle the syrup and put it in the fridge to cool.
  59. 59Bottle the syrup and put it in the fridge to cool.
  60. 60Bottle the syrup and put it in the fridge to cool.
  61. 61For each bottle, use 30ml (1 ounce) of cola syrup.
  62. 62For each bottle, use 30ml (1 ounce) of cola syrup.
  63. 63For each bottle, use 30ml (1 ounce) of cola syrup.
  64. 64Add two drops of saline solution to each bottle.
  65. 65Add two drops of saline solution to each bottle.
  66. 66Add two drops of saline solution to each bottle.
  67. 67Add highly-carbonated water to each bottle.
  68. 68Add highly-carbonated water to each bottle.
  69. 69Add highly-carbonated water to each bottle.
  70. 70Place a crown on top and seal firmly.
  71. 71Place a crown on top and seal firmly.
  72. 72Place a crown on top and seal firmly.

Ingredients

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