I promise that you’ll end up eating (drinking?) this orange vanilla oleo saccharum with a spoon.
INGREDIENTS
ORANGE VANILLA OLEO SACCHARUM
150g orange peels
150g cane sugar
3 vanilla pods
15ml hot water
SIDE HUG
60ml heavy cream
30ml coconut cream
30ml oleo saccharum
250ml hot water
Double espresso
Cinnamon for garnish
BUILD
Into a sealable container, place orange peels and sugar. Split each vanilla pod down the center and then cut into thirds before adding to sugar and orange peels. Mix together until peels are fully coated in sugar. Seal container and leave at room temperature for 8-12 hours.
Add hot water to the peels and stir to ‘wash’ them of any remaining sugar. Strain syrup out from the peels before storing in the fridge for up to two weeks.
Into a small cocktail tin or cup, add heavy cream, coconut cream, and oleo saccharum. Use a milk frother to froth the mixture until it has doubled in size, this usually takes 30-40s and the amounts listed above make enough foam for two drinks.
In your serving glass, add hot water and espresso. Using the back of a spoon, carefully float your creamsicle cold foam on top of the coffee base. Garnish with powdered cinnamon.
Sip through the layers or stir to combine before enjoying.