Kola Inglesa Recipe
Make Kola Inglesa Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup Base
Carbonation & Serving
Method
Make the Kola Syrup
Combine and heat
In a medium saucepan combine 2 cups water, granulated sugar and brown sugar. Add the orange zest, ground cinnamon, whole allspice berries (or ground allspice), and the optional kola nut piece or crushed cocoa nibs. Stir to combine.
Simmer
Place the saucepan over medium heat and bring the mixture just to a simmer, stirring so the sugars dissolve completely. Once simmering, reduce heat to low and let gently simmer for 6–8 minutes to extract flavors from the zest, spices and kola/cocoa nibs.
Infuse with tea (optional)
If using the black tea bag for a touch of tannin/astringency, add it to the saucepan after 3–4 minutes of simmering and let steep with the heat on low for 2–3 minutes only; remove the bag to avoid bitterness.
Finish and add aromatics
Remove the pan from heat. Stir in the vanilla extract and fresh lime juice. Cover and let the syrup steep and cool completely for at least 30 minutes (up to 2 hours) so flavors mellow and meld.
Strain
Once cooled, strain the syrup through a fine-mesh sieve or cheesecloth into a clean container to remove zest, spices, kola/cocoa nibs and any tea leaves. Taste and adjust: if you want more vanilla or lime brightness, add up to another 1/2 tbs vanilla or 1 tsp lime juice, stirring to combine.
Chill (recommended)
Refrigerate the syrup until cold, at least 1 hour. The chilled syrup stores in a sealed jar for up to 1 week.
Assemble Kola Inglesa
Fill four serving glasses with about 1/2 cup ice each (roughly 2 cups ice divided among glasses).
Top each glass with about 1 cup (240 ml) chilled club soda or carbonated water. Stir gently once to combine so you don’t lose too much carbonation. Taste and add an extra teaspoon of syrup if you prefer sweeter/stronger kola flavor.
Garnish each glass with a slice of lime or orange and 2 mint leaves if using. Serve immediately while fizzy.