Orange Expresso Fizz - Topo Chico
Prep Time
10 minutes
Cook Time
Total Time
12 minutes
Yields
1
Directions
- For Orange Syrup, mix 6 full oranges worth of peels, 2 full lemon worth of peels, 6 cups of raw sugar, 3 cups of fresh orange juice (no pulp) and 4 cups water; bring to a boil. Simmer for 10 mins and add 6g vanilla extract and mix, then strain mixture
- Pour a double shot of espresso over syrup and stir. Fill a 12 oz cup with ice and Topo Chico halfway. Slowly pour in the espresso mix, stir lightly, and let foam settle. Add more Topo if needed, then garnish with shaved nutmeg and a candied orange slice.
Ingredients
- 6 ea full oranges worth of peels
- 2 ea full lemons worth of peels
- 6 cups ea raw sugar
- 3 cups ea fresh orange juice (no pulp)
- 4 cups ea water
- 6g ea vanilla extract
- 1 ea can Topo Chico
- 36g ea double shot expresso
- Candied orange slice ea for garnish
- Shaved nutmeg ea for garnish
- Ice ea for serving