93connect Recipe

Brew coffee

Brew 1 cup of strong black coffee (or use a 1:1 combination of brewed coffee and hot water to reach 1¼ cups total liquid). Immediately transfer to a heatproof container.

Allow coffee to cool slightly (2–4 minutes) while you prepare the cream and flavor components so it won’t scald the milk when combined.

Make vanilla simple syrup (if not using pre-made)

Combine 2 tbs sugar and 2 tbs water in a small saucepan over medium heat. Stir until sugar dissolves, remove from heat and stir in 1/4 tsp pure vanilla extract. Cool. Use 1.5 tbs for the recipe and reserve extra for another use.

Warm and combine dairy

In a small saucepan or with a milk steamer, gently warm the whole milk and heavy cream together to about 150°F (65°C). Do not boil. Whisk in the vanilla simple syrup and brown sugar until dissolved and evenly combined.

Add the orange zest, ground cardamom and ground cinnamon to the warmed milk mixture and whisk for 15–20 seconds to release oils and blend flavors. Taste and adjust: add the pinch of flaky sea salt to brighten flavors if desired.

Let the milk sit off heat for 1 minute so flavors infuse, then strain through a fine mesh sieve into a jug to remove any large zest pieces and cardamom fragments.

In a glass or heatproof cup, pour the brewed coffee. Add the cooled espresso or concentrated shot (0.5 cups) to intensify the coffee profile and create depth — stir to combine.

Fill a separate serving glass with cold ice cubes (if serving iced) or prepare a warmed cup for hot service. For iced: pour the strained spiced vanilla milk over the ice, then slowly pour the coffee/espresso mixture over the milk to create a layered appearance. For hot: gently combine milk and coffee in a preheated mug.

Garnish with a single orange twist expressed over the drink to release oils and placed on the rim. Sprinkle a very light dusting of cinnamon if desired.

Serve immediately. Stir before drinking to integrate the spiced milk and coffee fully.