Espresso Citrus Tonic

Instructions

• 1

  To make the papelon syrup, place the papelon sugar and water in a small saucepan over medium heat and stir until dissolved. Bring to a boil and simmer, without stirring for 2 minutes to thicken slightly. Cool, then transfer to an airtight jar or container.

• 2

  Place the orange juice, lime juice, chilled espresso and 2 teaspoons of the papelon syrup in a liquid measuring cup and stir to combine.

  Tip: Store the remaining papelon syrup in an airtight container in the fridge for up to 3 months.
• 3

  Fill a short serving glass with ice and pour over the coffee mixture. Top with tonic water and garnish with a fresh orange slice to serve.