RECIPE 013: Coffee Pilgrim

Here at Morning, we enjoy celebrating holidays with the appropriate beverage, and Thanksgiving is no different! While the stars of the occasion are undoubtedly the turkey and stuffing, our mission this week is to make a digestif that will give a soothing ending to the monster of a meal that everyone will undoubtedly partake in. Thanksgiving meal prep is already a chore in itself, so we made sure that this week’s recipe is simple to make. Part Hot Toddy, and part Americano, the Coffee Pilgrim is served hot instead of its traditionally-shaken cocktail counterpart, to make your insides feel a bit better after dinner carnage. Along with rum, espresso is also used to complement the spice and citrus tones. And since this will most likely be a night-time beverage, we especially enjoyed using Colonna’s Decaf Long for its exciting flavours without the caffeine.

Ingredients:

  • 50g or ml espresso (brewed from 1 capsule)
  • 40ml fresh orange juice (from one medium orange)
  • 20ml of your favourite rum
  • 20ml of Allspice syrup (see recipe below)
  • lemon twist for garnish

Allspice syrup:

  • 40g brown sugar
  • 40g water
  • 10g Allspice (grated from whole is best, but powdered works fine too)

We’ll start the recipe with some simple flavoured syrup prep. In a saucepan, simply combine the brown sugar, water, and allspice. Let the syrup simmer, then cut the heat and allow to cool. Strain into a bottle, and refrigerate. This should be enough for eight servings, and will last for about a week.

For the Coffee Pilgrim recipe, begin by pulling an espresso. Add this to a saucepan, along with the orange juice, rum, and 20ml of the prepared Allspice syrup. Turn on the heat and allow it to reach a simmer, but do not boil. You may also pre-mix and scale up everything beforehand, and simply simmer everything and serve after dinner. Carefully transfer to a 6oz teacup, and garnish the rim with a lemon twist for added aromatics. Enjoy like a post-meal coffee!

Recommended Capsule: Decaf Long by Colonna

Words & Photos by Jonathan Choi (@theheadbean)

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