Osmanthus Sweet Fermented rice Americano

A Floral and Sweet Twist on Your Morning Brew

A unique blend of traditional Ningbo/Taizhou sweet fermented rice with a Western twist, combining local flavors with global coffee culture.Rice wine is a fermented product made from glutinous rice, commonly enjoyed as a sweet, comforting dessert drink in Ningbo and Taizhou.

My Personal Touch:

To make it truly mine, I’ve combined coffee beans, a symbol of modern energy and Western culture, with rice wine and osmanthus, which are central to Ningbo and Taizhou flavors. This drink offers a balance of comforting sweetness from the osmanthus and rice wine, contrasted by the bitterness of coffee. It’s a mindful fusion of cultures in a cup.

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Servings

1

Prep time

Cook time

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Ingredients:

Fermented Sweet Rice : 3 tablespoons

• Osmanthus Honey: 2 tablespoons

• Ice Cubes: 1/2 cup

• Dried Osmanthus Flowers: 1 teaspoon

• Brewed Coffee: 1 cup, cooled

Osmanthus Syrup:

• Dried Osmanthus Flowers: 1 teaspoon

• Water: 1 cup

• Sugar: to taste

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Instructions:

1. Prepare the Osmanthus Syrup

• In a small pot, bring 1 cup of water to a boil. Add the dried osmanthus flowers and simmer for 5 minutes.

• Add sugar to taste and stir until dissolved. Remove from heat and let it cool.

2. Assemble the Drink

• In a glass, pour the fermented sweet rice (rice wine) as the base layer.

• Add the osmanthus honey to the glass.

• Add the ice cubes.

• Pour 1-2 tablespoons of the cooled osmanthus syrup over the ice.

• Finally, pour the cooled brewed coffee on top.

3. Serve

• Stir gently to combine all the layers before drinking. Enjoy your Osmanthus Rice Wine Americano for a unique fusion of flavors with a hint of floral sweetness!

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Tips:

• Adjust the amount of osmanthus syrup and honey based on your sweetness preference.

• Use freshly brewed coffee that has been cooled to room temperature to prevent the ice from melting too quickly.