Chai coffee tonic spritz
Makes: 1
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Chai coffee tonic spritz
With a delicious spiced syrup made from chai spices and a hit of strong espresso, this alcohol-free spritz delivers on the taste front
Makes: 1
Prep time: 10 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 10 cardamom pods
- ½ teaspoon of black peppercorns
- ½ teaspoon of fennel seeds
- ½ teaspoon of coriander seeds and 5 whole cloves
- 1 cinnamon stick
- 3 slices of fresh ginger
- 1 vanilla pod
- 150g golden caster sugar
- 175ml water
- 120ml tonic water
- 40ml cooled espresso coffee
- ice
Step by step
- Crush 10 cardamom pods, ½ teaspoon of black peppercorns, ½ teaspoon of fennel seeds, ½ teaspoon of coriander seeds and 5 whole cloves. Toast in a small pan over a medium heat with 1 cinnamon stick for about 2-3 minutes. Leave to cool, then add 3 slices of fresh ginger, the seeds of 1 vanilla pod, plus the scraped pod, 150g golden caster sugar and 175ml water.
- Simmer over a low heat until the sugar has melted (about 2 minutes). Bring to the boil, then reduce to a simmer for 5 minutes. Take off the heat, partially cover and leave to infuse and cool for 30 minutes. Strain into a glass jar, seal and store.
- To serve, fill a tall glass with ice, then pour over 120ml tonic water and stir in 1 tablespoon of the spiced syrup. Carefully pour over 40ml cooled espresso coffee. Serve with a slice of orange and a cinnamon stick to garnish.
