Ponche de Café

1 serving

Ingredients:

Cinnamon Orange Syrup:

• 1/2 cup cane sugar
• 1/2 cup water
• 2 Tadin Canelita tea bags, opened
• 1 Tadin cinnamon stick
• 1 Tadin star anise
• 1 small orange, sliced
• 1/16 tsp. salt

Ponche de Café:

• 1–2 Tbsp. Cinnamon Orange Syrup (see recipe below)
• 1/2 cup ice
• 1/4 cup eggnog or milk of choice
• 1 cup chilled brewed coffee
• orange slices, garnish

Instructions:

Cinnamon Orange Syrup:

1. Heat the sugar, water, and salt in a small saucepan on medium-high heat until small bubbles appear (about three minutes).
2. Add the tea bags, cinnamon stick, star anise, orange peel, and salt to a heatproof jar, pour the syrup over the ingredients, and let steep for one hour or overnight.
3. Strain the syrup and store in the fridge for up to two weeks.

Ponche de Café:

Add the ice, syrup, milk, coffee, and stir. Garnish with orange slices for garnish.