Espresso reduction

Espresso reduction

By
From
Botanical
Makes
250 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 litre espresso coffee
1kg sugar
150ml kahlua
150ml tia maria
150ml frangelico

Method

  1. Put all ingredients in a large saucepan, bring to boil and reduce to a thick syrup. Remove from the heat and allow to cool. Refrigerate for up to 1 week until required.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again