Cafe Aranciata
Photography by Minka Firth.
INGREDIENTS
Sugar Syrup
1⁄2 cup sugar
3 tablespoons water
Coffee
10 mls sugar syrup
60 mls freshly squeezed orange juice
60 mls espresso or freshly brewed strong coffee
15 mls orange liqueur – optional
orange zest
Cream
20 mls of whipped cream
1 teaspoon of smooth marmalade
METHOD
Sugar Syrup: Heat the sugar and water over a low heat, stirring to dissolve the sugar. Bring to the boil and simmer for a few minutes. Cool and refrigerate until required.
Coffee: Mix the sugar syrup and orange juice well. Pour into a tall glass. Slowly pour in the coffee, without disturbing the orange juice mixture, to create different layers.
Fold the marmalade into the whipped cream and pour gently onto the top. Garnish with a strip of orange zest. Makes 1 drink
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!