International Coffee Day: Besos de Cafe

It’s not exactly ‘jumping on the bandwagon’ of International Coffee Day when we do actually have a brilliant black tea infused with the natural flavour of rich and robust Colombian coffee beans, is it? Either way, here’s a couple of great ways to celebrate all that coffee flavour but with a fraction of the caffeine with our Besos de Cafe tea. 

Over Ice

• 6tbsps of AVANTCHA Besos de Cafe
• Giffard Salted Caramel Syrup sweetened to your preference
• Ice

Directions

1. Make a hot infusion of AVANTCHA Besos de Cafe using twice the recommended amount on the recipe 
2. Once cooled, pour over ice with a good splash of Giffard Salted Caramel Syrup 
3. Stir, sip, enjoy, repeat

With Tonic and Cream

• 3tbsps of AVANTCHA Besos de Cafe
• 110ml of hot water
• Giffard Salted Caramel Syrup sweetened to your preference
• Splash of tonic
• Splash of cream
• Ice

Directions

1. Make a hot infusion of AVANTCHA Besos de Cafe with half the amount of water stated on the recipe* 
2. Once cooled, add a splash of Giffard Salted Caramel Syrup plus plenty of ice and top up with tonic
3. Slowly pour cream over the top 

*You can also make this drink into a long cocktail by infusing three tbsps of AVANTCHA Besos de Cafe into a standard bottle of whisky and leaving it to infuse for three hours. Separate the tea leaves from the whisky and then use 35ml of whisky to make this cocktail as per the recipe above instead of the tea. 

Want more cocktail or mocktail recipes to try out at home? Try out our Majestic Earl Grey Mistress recipe below.

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