Belgian Coffee Fever

In an earlier post we declared that there was more to Belgium than beer and now, there is more to this blog than cocktails.  To say Jeanne Gennar is passionate about coffee is like saying the Pope has a passing interest in religion.  Jeanne believes in fresh, natural flavours without chemical additives and you would expect nothing less from the lady who established the Belgian arm of the Speciality Coffee Association of Europe.  As an active member of the Coffee Consulate, Jeanne has spent years experimenting with different roasts, teas and syrups and has very kindly suggested three brand new heart warming winter specials.

 

Jeanne Genner

Jeanne Gennar

La Vie en Rose

Jeanne says that ‘this is a tea for romantics enjoying winter’s tender moments.  La Vie en Rose can be served hot or chilled over ice depending on the mood and ambiance’.  Warm or chilled, the ingredients remain the same:

2g of Ceylon tea
1g of dried rose leaves & rose (available online and from tea and herb stores)
1 dash of Giffard rose syrup

To make warm La Vie en Rose, add the Ceylon tea and roses to boiling water and let it brew for 3 minutes.  Then take a large wine glass and pour in a dash of Giffard Rose Syrup.  Strain the tea into the wine glass, stir and garnish with a single dried rose.

A chilled La Vie en Rose is made in a similar fashion.  Once again, the Ceylon tea and roses are added to boiling water and allowed to brew for 3 minutes.  They are then strained and allowed to cool.  This time the large wine glass should be half-filled with crushed ice followed by two shots of Giffard Rose Syrup.  Pour the now cooled tea over the ice and serve with a single dried rose.  A freshly cut rose to the side adds a touch of romance.

 

Christmas Tea 

As you might expect, Jeanne has suggested a couple of varieties, depending on the moment.  The first is a non-alcoholic brew:

2g black Assam tea
1g dried ginger
A sniff of cinnamon
1g of dried orange blossom
1 dash of Giffard ginger syrup
½ dash of Giffard cinnamon syrup.

Add the Assam tea, dried ginger and orange blossom to boiling water and let it brew for 3 minutes.  Strain it into a large wine glass and add 1 dash of Giffard ginger syrup followed by half a dash of Giffard cinnamon syrup and stir with a cinnamon stick. Garnish and serve with slices of fresh ginger.

Alternatively, for those who prefer a slightly different take on a Christmas tea, the syrups can be replaced with a single dash of Giffard Mangalore d’Epices et de Piment Liqueur:

2g black Assam tea
1g dried ginger
A sniff of cinnamon
1 dash of Giffard Mangalore d’Epices et de Piment Liqueur

Serve with some slices of fresh ginger and a cinnamon stick to stir.

Fever

Jeanne has created a very special Christmas coffee that she calls ‘Fever’.  It is a strong and spicy espresso made with 93 shades, Indian Canephora coffee.  This provides a sweet and spicy flavour with a smooth, strong aftertaste.

6g to 8g of Canephore, 93 shades, matured, ground, natural coffee from the Ponya Estate, India
1 dash of Giffard honey syrup
½ dash of Giffard ginger syrup
25cl of steamed milk
Chilli flakes

Poor 1 dash of Giffard honey syrup and ½ a dash of Giffard ginger syrup in to a cappuccino cup or a cocktail glass.  Then make 1 shot of India Canephora 93 shades espresso and pour it over the syrups. Steam some milk and pour onto the espresso. Finish by adding a few stripes of Giffard honey syrup and a sprinkling of chilli flakes.

If you like your Fever with a little more glow you can use Giffard Ginger of the Indies Premium Liqueur instead of Giffard ginger syrup.

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About Giffard Liqueurs & Syrups

Giffard is a family owned liqueurs and syrups company based in Angers, Val de Loire, France. Our founder, Emile Giffard, was a dispensing pharmacist who combined his professional skills with Gallic gourmet curiosity and in 1885 invented a pure, clear and refined white mint liqueur called Menthe Pastille. Four generations later, Giffard remains committed to quality, natural produce in all our liqueurs and syrups because we believe that flavour is always the best ingredient. Please drink responsibly.
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