Coffee is one of the most loved beverages in the world and theres no denying that! In India, the love for barista-style coffee is gaining momentum. For coffee lovers who have round-the-clock cravings and want to enjoy some exciting beverages at home, experts at Lavazza India share a few recipes on the occasion of International Coffee Day marked on October 1.
Rose Cardamom Coldbrew
For a sultry iced coffee break, mix together rosewater and a cardamom-infused creamer to add the right amount of saucy to your iced coffee.
Ingredients
- 1 cup Coldbrew
- 1 teaspoon Simple Syrup
- 1 cup half and half
- 1 tablespoon rosewater
- 1 teaspoon cardamom
Directions
- Mix together half and half and cardamom.
- Add the rosewater and a dash of the creamer to a glass filled with ice and coldbrew.
Half and half: It's that simple. Half whole milk, half heavy cream. ... The texture is thicker and more luscious than milk, but less decadent and rich than cream
Caramel Surprise Cold Brew
Personally, I like a little creaminess and a little sweetness in my coffee, so I opt for a few tablespoons of real coconut milk (the kind in the can, whisked) and just a few drips of caramel syrup.
Ingredients
- 1½ cups Coldbrew
- Handful of ice
- 1½ tablespoons coconut milk
- 1½ teaspoons caramel syrup
- Pinch of sweetener of choice (if desired)
Directions
- You can prepare coldbrew at home using French press or in a mason jar using muslin cloth, important is perfect coffee blend for your coldbrew. Keep prepared cold brew coffee in a pitcher or carafe in the refrigerator.
- Pour 1 cup (8-ounces) of coffee into a mug, cup or glass jar filled with ice. Stir in coconut milk and caramel syrup. Add sweetener, if desired. Serve immediately.
Cocco Shakerato
This Italian-style, caramalised coconut shakerato is the easiest way to make your very own toasted coconut ice coffee at home.
Ingredients
For the coconut syrup:
- 1½ cups water
- 1½ cups sugar
- 1 cup toasted shredded coconut
- teaspoon coconut milk
For the shakerato:
- 12 ounces strong brewed coffee, slightly cooled*
- 2 tablespoons toasted coconut syrup
- 4-5 Ice Cubes
- Coconut milk (optional)
Directions
For the coconut syrup:
- In a saucepan, combine water and sugar. Heat over medium-high, stirring frequently until sugar is dissolved about 5 minutes. Add extract and toasted coconut flakes.
- Allow syrup to rest for at least 5 minutes before straining to remove coconut flakes.
For the shakerato:
- Add coffee and coconut syrup to a cocktail shaker filled with ice. Shake until very cold.
- Strain into glasses filled with ice.
- If desired, top with coconut milk.
- Oh yes, you can garnish glass rim with some syrup and roasted coconut flakes.
The ideal coffee for this recipe is made with Moka pot or home espresso machine.