COFFEE RESOL

INGREDIENTS:

Lemon verbena. Cinnamon stick. 6-8 liters of water. 1 quarter of coffee beans. 1 quarter of toasted almonds with skin. 1 kg of sugar. 1 liter of dry brandy.

 

PREPARATION:

Boil the water with the lemon verbena, cinnamon stick, coffee beans, and almonds. Let it boil until the liquid reduces by about half. Incorporate caramelized sugar and let it cool. Once cool, add the dry brandy to taste. Let it macerate for approximately 1 day. Strain with cheesecloth and it can now be bottled. Serve chilled.

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