Toasted caramel backed by rich coffee flavour and aromatic hints of orange.
prep time: 40 minutes serves: 5 difficulty: hard
- 3¼ cups (780 ml water)
- 1 cup (18 g) wood chips, bbq or smoking grade
- ¼ cup (40 g) pot barley
- 3 tsp cardamom pod, whole
- 3 tsp black peppercorm, whole
- 2 tsp (6 g) Assam black tea
- 2 tsp (6 g) vanilla bean paste, or non-alcoholic extract
- 1 tsp instant espresso powder
- ½ cup (120 g) white sugar
- 1 orange
Seasoned Tea (yields 2 cups or 480 ml)
- Add wood chips to a large, dry pot over high heat.
- Stir frequently until chips are smoking and evenly toasted to dark brown, about 5 minutes.
- Remove from heat and while angling the pot away from you, slowly add 2½ cups of water. Beware of splashback as the water hits the hot pot.
- Add the pot barley, cardamom, peppercorn, and black tea.
- Cover the pot and simmer over low heat for 20 minutes.
- Pass the tea through a fine strainer and discard solids. Let sit to cool.
Caramelized Coffee Syrup (yields ¾ cup or 200 ml)
- In a small, high-sided pot over medium heat, add ½ cup sugar and ⅛ cup water, stirring briefly to mix.
- Without disturbing the pot, let sugar heat and caramelize to a dark amber, then immediately remove from heat.
- Angling the pot away from you, slowly pour in ½ cup water and stir to loosen and dissolve caramelized sugar. Beware of splashback as the water hits the molten sugar.
- Add instant espresso powder and stir to mix, until all sugar and espresso have dissolved.
- Let sit to cool.
The Devil (yields 2¾ cups or 680 ml)
- Combine the Seasoned Tea and Caramelized Coffee Syrup, stirring well to mix.
- Pour into a large bottle, seal and refrigerate for up to 2 weeks.
- 4½ oz The Devil, chilled
- Orange zest
- Into a short 12oz glass full of ice, pour 4½ oz of the Devil.
- Using a vegetable peeler, take a wide strip of zest from the orange.
- With the pith side facing you, squeeze the zest over the drink, then rub it around the rim of the glass and drop it inside.
- Be sure that your cooking area is well-ventilated when charring the wood chips.
- Remember to angle the hot pots away from you when adding water, to minimize splashes of hot liquids. Wearing non-slip oven mitts is recommended.