Chai coffee tonic spritz
Makes: 1
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Chai coffee tonic spritz
With a delicious spiced syrup made from chai spices and a hit of strong espresso, this alcohol-free spritz delivers on the taste front
Makes: 1
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 10 cardamom pods
- ½ teaspoon of black peppercorns
- ½ teaspoon of fennel seeds
- ½ teaspoon of coriander seeds and 5 whole cloves
- 1 cinnamon stick
- 3 slices of fresh ginger
- 1 vanilla pod
- 150g golden caster sugar
- 175ml water
- 120ml tonic water
- 40ml cooled espresso coffee
- ice
Step by step
- Crush 10 cardamom pods, ½ teaspoon of black peppercorns, ½ teaspoon of fennel seeds, ½ teaspoon of coriander seeds and 5 whole cloves. Toast in a small pan over a medium heat with 1 cinnamon stick for about 2-3 minutes. Leave to cool, then add 3 slices of fresh ginger, the seeds of 1 vanilla pod, plus the scraped pod, 150g golden caster sugar and 175ml water.
- Simmer over a low heat until the sugar has melted (about 2 minutes). Bring to the boil, then reduce to a simmer for 5 minutes. Take off the heat, partially cover and leave to infuse and cool for 30 minutes. Strain into a glass jar, seal and store.
- To serve, fill a tall glass with ice, then pour over 120ml tonic water and stir in 1 tablespoon of the spiced syrup. Carefully pour over 40ml cooled espresso coffee. Serve with a slice of orange and a cinnamon stick to garnish.
