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Black Gold

Signature drinks

Black Gold blends the intensity of black tea and black sesame with the delicacy of a saffron cardamom syrup, for a deep and refined creation.

Ingrédients

For 350 mL

Black tea concentrate: 140 mL

Black tea: 70 g

Saffron & cardamom syrup: 15 mL

Sugar: 500 g

Saffron: 0.4 g

Crushed cardamom: 8 g

Sparkling water: 80 mL
Hydrated basil seeds: 10 g

Basil seeds: 18 g

Foam Black: 35 g

Black Paste: 350 g

Plant-based milk: 80 g

Light coconut cream: 20 g

Agave syrup: 8 g

Black sesame

White sesame

Complex & balanced

Pour ice cubes into the glass

Add the saffron & cardamom syrup

To make the saffron and cardamom syrup (25-30 drinks), mix 500 mL of hot water with 500 g of sugar, then add 0.4 g of saffron and 8 g of crushed cardamom.
Let it steep for 30 minutes before filtering.

Pour the hydrated basil seeds

To prepare hydrated basil seeds (25 drinks), infuse 18 g of basil seeds in 1 L of water at 95°C for 24 hours.

Add the black tea concentrate and sparkling water.

To prepare black tea (25 drinks), infuse 70 g of black tea in 1 L of water at 95°C for 4 minutes 30 seconds. Filter.

Pour the Foam Black Latte

To prepare the Black Paste concentrate (25 drinks), mix 350g of Black Paste with 260ml of hot water, then whisk vigorously.
Let it steep for 5 minutes before use.

To make the Foam Black Latte (1 drink), mix 80g of plant-based milk, 20g of light coconut cream, 50ml of Black Paste concentrate and 8g of agave syrup.
Blend, then froth using a foamer.