Shots Fired! Drink Up!

Crikey it got warm quick, didn’t it?!

The barbecue weather has truly swept in now and as such I suspect our cooking is getting lighter and much less prep intensive. Those among the hardcore chilli fanatics (like me), though still find ourselves looking for ways to get our fix, as the heat climbs.

As a chilli lover, I often feel blessed for the food of India, the Caribbean and Southeast Asia being so automatically associated with the warm weather and giving me a whole list of yummy go-tos when it’s hot. Sometimes, though, just sometimes, it really does get so hot (even here) that I stop thinking about food so much (miracle), and start to wonder about other clever ways I can get that burn, which I long for, so much.

It’s no secret that Jamie, Bond and the team here at WCF make some delicious, amazing sauces, jams and salts. If you’ve been following this blog, you’ll know that every recipe I ever make here, includes at least one of them, usually more. This said, I do sometimes like to use these and delve a little further down the rabbit hole. This week, I made some flavoured syrups, using WCF Golden Bonnet (mostly because it has such a distinct flavour and a low salt content, which won’t pollute the syrup flavour).

Firstly, lets give you a recipe for Golden Bonnet simple syrup, then I’ll tell you what I did with it!

Golden Bonnet Simple Syrup

  • 200g caster sugar
  • 200ml water
  • 3-4 Tbsp Golden Bonnet

No, really, that’s it.

Put these ingredients into a pan, bring them to a rolling boil for a minute or two and kill the heat. It’s called simple syrup for a reason!

Syrup-boiling

So now that we have this weapon of serious flavour… what exactly are we going to do with it, you ask?

Fiery Summer Sips!

Oh yes! Drinks! I know…we always talk about drink pairings, whenever we do food, yet I’ve never provided a recipe for a drink… sorry readers! Let’s fix that by rustling up two delicious drinks, both featuring our Golden Bonnet simple syrup.

Mayan Mocha Milkshake

First off, here’s a nice chocolatey, coffee treat, with a spike of spicy niceness! for this one you will need:

  • 6 Tbsp Golden Bonnet simple syrup
  • 1/2 Tsp ground cinnamon
  • 250ml good quality chocolate ice cream (I use Green & Black’s)
  • 100ml cold milk
  • 2-4 shots (depending how strong you like it) espresso

This couldn’t be easier – heat the syrup and cinnamon together in a pan, then set aside to cool. Once cooled, throw everything in a blender whizz on full until smooth and fully incorporated. Tip out into some nice, frosty glasses and enjoy!

Next delicious beverage, please!

Lush Lit-Up Lassi

This one is real close to my heart – I’m a big, big fan of a mango lassi and I was absolutely astounded by how nice this came out!

  • 6 Tbsp Golden Bonnet simple syrup
  • 10 mint leaves, finely chopped
  • 250ml mango sorbet
  • 100ml thick, natural yogurt
  • a mint sprig to garnish

As with the milkshake, heat your syrup first and add the chopped the mint. Now, I will stress here, it’s really important that you chop that mint fine. Really fine. It will ruin the silky, smooth texture of the lassi, if you have lumpy bits of mint getting caught in your throat. Here’s mine, for a point of reference:

knife-and-mint

Once the mint has steeped into the syrup and it’s all cooled down, it is again, just a case of throwing everything in the jumble machine and pressing go! That’s the beauty of these kinds of drinks – if you prep the infused syrups in advance, you can literally whip one up when you fancy it.

Here’s a beauty shot of our two sexy sips together.

drinks-final

Now I know I always bang on about how much I hope you’ll try these recipes at home… but seriously, these are so simple and oh so delicious, please give them a go and let us know what you think. I’m absolutely in love with them and I have no doubt I’ll be spending some time with both of them over the coming weeks of hotness.

As a side note, neither of these drinks would be at all upset if you threw in a shot of rum 😉

Thanks for reading

Stu

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