Vanilla Orange Syrup

Makes approximately 16 serves.

Ingredients
•    1 cup dark brown sugar
•    1 cup water
•    1 tbsp vanilla bean paste
•    Zest of 1 orange
•    2 tbsp fresh orange juice

Method

1.    Add the dark brown sugar, water, orange zest and orange juice to a small saucepan.
2.    Bring to a gentle simmer over medium heat and cook for 5–10 minutes, stirring occasionally until slightly thickened.
3.    Remove from the heat, add the vanilla bean paste and allow the syrup to infuse for a further 10 minutes.
4.    Strain through a fine sieve to remove the zest.
5.    Allow to cool completely before transferring to a sterilised bottle or jar.
6.    Store in the refrigerator for 2–3 weeks.

Winter Mont Blanc

Ingredients
•    70 mL Brimm coffee concentrate
•    20 mL vanilla orange syrup
•    175 mL hot water
•    Vanilla orange cream
•    Fresh orange zest and nutmeg, to garnish

Method
1.    Add the orange vanilla syrup to your favourite mug.
2.    Pour in the Brimm coffee concentrate and hot water.
3.    Top with pure cream which has been lightly whisked with orange vanilla syrup to taste.
4.    Finish with a little extra orange zest and nutmeg.