There’s no denying that coffee is one of the most loved beverages in the world. So why not get adventurous with your beloved cuppa this World Coffee Day?
For a good cold brew, this cool concoction is usually brewed by soaking coffee grounds in cold or room-temperature water for at least 12 hours in order to extract sugars, oils and caffeine. Feel free to be creative with your flavours, like this special rose cardamom brew. Or maybe a good cookie coffee crunch is more up your alley?
Rose Cardamom Cold Brew
This is a sultry iced coffee recipe, mix rosewater and a cardamom-infused creamer together to create a blissful texture in your cold brew coffee. Half and half is so simple! It’s just half whole milk, and half heavy cream. The texture is thicker and more luscious than milk, but less decadent than cream.
Ingredients
- 1 cup cold brew
- 1 teaspoon sugar syrup
- 1 cup half and half (whole milk and heavy cream)
- 1 tablespoon rosewater
- 1 teaspoon cardamom
Directions
Mix together the half and half with cardamom. Then add the rosewater and a dash of creamer to a glass filled with ice and cold brew.
READ ALSO: Espresso dessert delights
Caramel Surprise Cold Brew
Since some people prefer a little creaminess and a little sweetness in their coffee, they can opt for a few tablespoons of real coconut milk (the kind from the can which is whisked) and just a few drops of caramel syrup.
Ingredients
- 2 cups cold brew
- Handful of ice
- 2 tablespoons coconut milk
- 2 teaspoons caramel syrup
- Pinch of sweetener of choice (optional)
Pour 1 cup (8 ounces) of the cold brew into a mug, cup or glass jar filled with ice.
Pour in coconut milk and caramel syrup. Stir thoroughly.
Add sweetener, if you like your beverages sweet and serve immediately.
Note: Preparing cold brew coffee grounds at home is as easy as using a French press or a mason jar covered with a muslin cloth. Remember to store the prepared cold brew coffee in a pitcher or carafe in the fridge overnight.
Cold coffee cookie crunch
Your favourite thick cold coffee, blended with ice cream and topped with whipped cream and chocolate chip cookie.
Ingredients
- Milk (120 ml)
- Vanilla ice cream (1 scoop – 100ml)
- Espresso (2 Shot-60ml)
- HCF – Chocolate syrup (20ml)
- Sugar syrup (20ml)
- 3-4 Ice cubes (70 grams)
- Whipped cream (1 shot)
- Chocolate chip cookie (2 cookies)
Blend together milk, espresso, vanilla ice cream and ice cubes in Hamilton blender for 30-45 sec. Blend until smooth.
Take a pilsner glass and pour the chocolate syrup to the bottom of the glass.
Pour the mixture into it and add 1 shot of whipped cream.
Take a cookie, break it into 2 pieces and place on top of the whipped cream for a special touch.
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