As the mercury is soaring high it’s time for soothing your senses. This also happens to be the hottest things in coffee world. As a hot cuppa has taken a backseat why not explore some cold brews. This fuss free drink needs not much fancy as you brew your regular coffee in your choice and have it chilled. This refreshing and almost sweet drink can be tamed as per your choice. The slow, low temp brew makes cold brew taste stands apart and gives it a much unique taste that is different from hot brewing.
Cold brew coffee is one of the fastest growing beverage trends globally. Cold brew coffee is more and more popular among coffee drinkers as it's refreshing. Please find attached some refreshing cold brew recipes and images to try this 'Cold Brew Day' from Abdul Sahid Khan, Head Trainer, Lavazza India.
ROASTED COCONUT COLD BREW
INGREDIENTS
• 16 oz of coffee ground on coarse.
• 9 cups of water cold or room temperature
• 1 cup of sweetened shredded coconut
DIRECTIONS
• Before you get started, toast your coconut and allow it to cool completely so you can crunch it up into smaller pieces.
• To toast it, put your coconut in a pan (you won’t need oil), and stir it over medium heat until the coconut is browned. Perfect! And it smells heavenly.
• Mix this roasted coconut to grounded coffee powder and put into French press/ coldbrew jar and fill it with water and slow brew it in refrigerator for at least 15 hours.
• Add some sweeter and enjoy your coffee!
DATES ALMOND FRAPPUCCINO
INGREDIENTS
• Almond Milk Ice Cubes
• 480 ml almond milk
• 50ml vanilla syrup
• Cold Brew Coffee
• Date Caramel
• 15 dates
• 3-6 Tbsp hot water
• FRAPPUCCINO
• 16 almond milk ice cubes
• 2 cups (480 ml) cold brew coffee
• 3-5 Tbsp date caramel
DIRECTIONS
• The night before, pour almond milk into a icecube tray and freeze. You should have about 16 ice cubes. Make date caramel by adding 15-20 dates to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
• Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made.
• You will need to scrape the down sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.
• To make 2 frappuccinos, add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to blender and blend on high until puréed and smooth (see photo).
• Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount.
• NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
• Divide between two tall serving glasses and top with whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.