Author Notes
A Barista would call out your coffee " tall hazelnut coffee light and sweet coming up" . This is South East Asian Starbucks, freshly brewed with a hint of spice without cleaning out wallet. —Netha
Ingredients
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2 pints
Organic whole milk (taste much better)
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5 ounces
Instant Coffee
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2 pieces
Cinnamon
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Peel of nutmeg
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5 pieces
Cloves
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5
Cardomom
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2 tablespoons
Good vanilla Extract
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1/2 cup
Rum
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Sugar or Sugar Substitue to taste (optional)
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1 cup
water
Directions
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using a motar and a pestle crush the cloves, cardamom and the nutmeg peel.
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bring 1 cup of water to boil. Add the crushed spices, cinnamon sticks to the the pot and let it boil to infuse the flavors.
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in goes the coffee and sugar to the spice infused hot water. give it good stir make sure the sugar is dissolved completely.
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Run the coffee syrup through a strainer make sure no pieces pass through. Add in the rum and the vanilla. refrigerate and you your coffee syrup ready to use.
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Pour the syrup in to cold milk ,stir and serve it over ice.
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you can either mix all the syrup to 2 pints of milk or you can add little as you serve.
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