Craft Cola Recipe
This is how I make craft cola syrup, which I then mix with cold sparkling water on a hot summer day.
Note:
In the extras section of the ingredient list, you might notice I’ve listed an unusual ingredient: tea. This might seem a bit strange, but it was a day of haphazard experimenting that led me to this idea which complemented the other flavours in cola syrup. I had some tea bags containing black tea flavoured with orange peel and truffle, and decided “why not?”. It added a subtle depth and aroma to the cola syrup which seemed to tie all the other flavours together. Of course, you can omit this from the recipe if you want and it should still be tasty (if you like craft cola, that is). Next time, I might try experimenting with black pepper..
Ingredients
For the caramel base:
- 100g sugar (for caramelising) (½ cup)
- 100g sugar (added later) (½ cup)
- 3 tablespoons honey
- 400ml filtered water (1 â…” cup)
- Pinch of salt
For the spice blend:
- 1 tsp ground cardamom
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- ÂĽ tsp nutmeg
- ½ tsp ground black pepper
- ½ tsp ground coriander
- ½ tsp ground ginger
Extras:
- 2 teabags of orange and truffle black tea (optional, or substitute with other flavours that compliment the mix well)
- 2 unwaxed lemons (zest and juice)
- 1 orange (zest and juice) (I used a clementine, but any small-medium orange-like fruit will do)
Method
Stage 1: Caramel
Warning: Melted sugar can cause serious burns. Be very careful when executing this part of the recipe. Seriously, it’s like molten lava.
- In a heavy-bottomed saucepan, spread 100g sugar in an even layer
- Heat on medium-low, watching carefully
- Let sugar melt slowly and caramelize to a deep amber colour, without letting it burn (dark but not burnt). Stir very gently if necessary.
- While caramelising the sugar, heat 200ml of water in a separate pot, or pour it from a kettle that has partially cooled. Don’t use boiling water.
- Once caramel reaches proper colour, very carefully add hot water. CAUTION: It will splutter! Use long utensils and keep your face away. Wear long sleeves or gloves to protect your skin.
- Stir until the caramel dissolves completely.
- Add the remaining sugar, honey, and water.
- Keep warm but not simmering on a very low heat.
Stage 2: Flavour Infusions
- Add all the ground spices to the caramel liquid.
- Add tea bags to stew in the liquid for around 5 minutes. Don’t boil, or the tea will become bitter, and the spices may lose some flavour. Remove the tea bags after 5 minutes to prevent tannin overload.
Stage 3: Citrus
- Remove the mixture from the heat.
- Add citrus zests (it’s important to do this after the mixture is removed from the heat).
- Cover and let it cool for 30 minutes.
- Add the citrus juices and pinch of salt.
- Let steep for at least 4 hours at room temperature.
Stage 4: Finishing
- After around 4 hours, strain the mixture through fine mesh twice. I usually use a fine mesh flour sifter, but work with what you have. Some people might prefer to strain it through muslin or a coffee filter for extra clarity. The syrup should be syrupy, of course, so straining may take time.
- Bottle the mixture in clean glass container. Tada! Cola syrup. Serve mixed with sparkling water or lemonade, ice, and a slice of fresh lemon. Even some fresh ginger, if you like. I typically mix it as 1 part syrup to 4 parts water, but tastes vary.
Storage
- Keep the glass container tightly sealed.
- Store in the fridge:
- Best used within two weeks.
- Some sediment may occur which is natural. Simply shake it up before pouring.