1 tspmacadamiamilk(see
note)orothernutmilk
60 ml(1/4cup)cold-brew
coffee(seenote)
Icecubes,toserve
Freshnutmeg,toserve
SPICEDBLACKBERRY
SYRUP
500 gmblackberries
250 gmcastersugar
½ cinnamonquill
½ staranise
3 cloves
A fewgratingsof
freshnutmeg
1 Forspicedblackberrysyrup,
combineingredientsand1 litre
waterin a largesaucepanover
mediumheatandbringtothe
boil,thenreduceheatand
simmerfor 30 minutes.Strain
througha fine-meshsieveand
pourintoa sterilisedglassbottle.
Syrupwillkeeprefrigeratedfor
up to 2 weeks. Makes 500ml.
2 For1 serve,combine
ingredients,30mlspiced-
blackberrysyrupandicein
a cupandgivethema quick
stirwitha spoon.Grateovera
littlenutmegontoptogarnish.
NoteTomakemacadamia
milk,blend200gmmacadamia
nutswith1 litrewaterin a food
processor until smooth. StandIcedblackberry
horchata
“Horchatais a flavoured
nut-orrice-milkdrinkfrom
Mexico,”saysNickTesar.“For
thisrecipe,we’veusedour
ownmacadamiamilk,butif
don’thavethetimetomake
it fresh,a good-quality,shop-
boughtnutmilkworksa treat.
Theclassicspicespairsowell
withblackberry– theperfect
foilforthefruit’sacidity.Serve
asaniced-coffeealternative
for morning tea.”
“Buyinseasonand, wherepossible,directlyfromtheproducer
instead ofheadingtothesupermarketforbland,out-of-season
fruit from the other side of the world,” says Shaun Byrne.for 30 minutes,thenstrain
througha pieceofmuslin.
Macadamiamilkwillkeep
refrigeratedinanairtight
containerforupto1 week.
Makes1 litre.Tobrewcoffee,
combine70gmcoffeewith
1 litrewaterina jugand
refrigeratefor 12 hours.
Makes 800ml.