Cola Recipe

Make the sugar syrup

In a small saucepan combine 2 cups water, brown sugar, white sugar, and molasses. Heat over medium, stirring until sugars dissolve. Bring to a gentle simmer and cook 3–5 minutes to slightly thicken. Remove from heat.

If using caramel color or reduced caramel for color: stir in 1 tsp and mix thoroughly to incorporate into the warm syrup.

Steep zests and spices

While the syrup is warm, add the lime zest, lemon zest, orange zest, ground cinnamon, ground nutmeg, ground coriander, and dried lavender to 1/4 cup hot water in a small heatproof bowl or cup. Let steep 8–10 minutes, then strain the infusion through a fine mesh sieve or cheesecloth into the warm syrup, pressing solids to extract flavor. Discard solids.

Add the 2 tablespoons cooled strong black tea, 1 tsp vanilla extract, 1/4 tsp orange flower water, and 1/2 tsp citric acid to the syrup. Stir well to combine. Taste the syrup: it should be sweet, citrusy, lightly floral, and slightly tannic from the tea. Adjust citric acid (add up to another 1/4 tsp) for more tang if needed.

Allow the combined syrup to cool to room temperature. Once cooled, transfer the syrup to a clean jar or bottle and refrigerate. The syrup will keep refrigerated for up to 2 weeks.

Assemble cola

To serve one portion: fill a glass with ice. Add 2 tablespoons (about 30 ml) of the cola syrup (adjust to taste). Pour 1 cup chilled carbonated water over the syrup and gently stir to combine. Taste and add more syrup if you prefer sweeter/stronger cola.

Garnish with a lime wedge if desired and serve immediately. Keep unused syrup refrigerated.