COLDBREW VIETNAMESE-STYLE
Ingredients:
* Ice cubes<br>* Cold brew coffee concentrate 2<br>* 3 tablespoons sweetened condensed milk, more or less to taste
Directions:
* Fill your cup with ice and pour in cold brew coffee concentrate, to about half way.
* Stir in sweetened condensed milk until combined.
* Add more coffee or condensed milk, to taste.
Note: This is certainly not the traditional method of making Vietnamese coffee. An authentic version would require mixing hot coffee with the sweetened milk, then adding the ice.<br>
CRUSHED CRACKER COLD BREW (CCCB)
Ingredients:
* Cold brew coffee (100ml)
* Chocolate Sauce (15ml)
* Milk (60ml)
* Whipping cream (60ml)
* Powdered sugar (15gm)
* Marshmallow bits (20gm)
* Crushed graham cracker (20gm)
Directions:
* Beat whipping cream until soft peaks form.
* Add a tablespoon of powdered sugar and beat again until stiff peaks form.
* Fold in marshmallow bits.
* Add chocolate milk to the Cold brew coffee, top with marshmallow whipped cream and sprinkle with crushed graham crackers.<br> <br>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 ice cube 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 a blender and blend on high until pureed and smooth.
* Add date caramel 1 Tbsp at a time and blend.
* Taste and adjust flavor as needed, adding more date caramel to sweeten.<br>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.<br> <br>MAPLE ALMOND COLD BREW
Ingredients:
* 1/2 cup or more plain unsweetened almond milk
* 2 Tbsp maple syrup pinch of sea salt
* 1 cup Cold brew
Directions:
* Divide almond milk and maple syrup between two glasses (or add all to the pitcher), and stir together with a pinch of sea salt.
* Add ice if desired.
* Serve cold! Cold-brewed coffee will keep for up to a week in the fridge.
* Add the milk, syrup and salt just before serving.<br> <br>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!<br>
(Recipes curated by Abdul Sahid Khan, Head Trainer, Lavazza India)
–IANS