37
by Marian Beke
Alchemist
A must-try hot drink, fully flavoured with surprising yet balanced taste of red Roiboss coffee and sweet spices. This showcases how tea and coffee can be served in heavenly harmony.
- 40 ml TATRATEA 37% HIBISCUS & RED TEA
- 2 bar spoon of red date jam
- 40 ml Rooibos coffee
- 1 anise star and liquorice stick
- 10 ml kirsch syrup (1/2.5 kirsch caster sugar)
Make the coffee to your liking. If you don't have date jam, cook dates in water in a ratio of 1:3 (dates:water) until you get a jam-like texture. Then, cook all ingredients together in a pot – do not heat over 75°C. Serve with a Chinese fortune cookie and red dates on a chopstick.