So how's WFH (work from home) going along for you? With the summer heat at its peak, it is surely not easy to work comfortably for long hours with full concentration. That's why you need to make it a habit of taking short coffee breaks that can help you charge up. And what better than cold brews to beat the heat and refresh yourself mid-work? Cold brew is a super easy method of brewing coffee using cold water, which is often left to steep overnight or for long hours to present a coffee liquor that is sweeter and smoother.
The cold brew can be used to make a range of delicious cold beverages along with other ingredients to enhance its flavours. From chocolate and vanilla to honey, almond milk and orange syrup, you can play around with a whole bunch of options to make refreshing summer drinks at home.
To get you started, we bring you five cold brew recipes from Lavazza India.
1. Almond Honey Cold Brew
In a small bowl, combine the honey and hot water until smooth. Add to a glass with ice. Pour the coffee, water, almond milk and sweetener into the glass and stir well. Serve immediately.
2. Orange Spice Cold Brew
Make the syrup: In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible.
Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool completely.ADVERTISEMENT
Pour syrup over a sieve into a small bowl or jar and discard solids. Keeps refrigerated in an airtight container for up to two weeks.
Make the iced coffee: Fill a 12 ounce or larger glass with ice. Pour cold brew and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.
3. Nutella Cold Brew
Ingredients to use:
1 cup cold brew
1/4 cup milk
2 tbsp Nutella
2 tbsp sugar
Add the coffee, milk, Nutella and sugar to a blender and blend until combined and frothy. Taste and add extra sugar if you like it extra sweet! Pour over ice and enjoy.
4. Cream Cold Brew
Ingredients to use:
2 scoops of vanilla ice cream
1 cup cold brew, the stronger the better
1/2 cup heavy whipping cream, cold
1/8 tsp coffee powder
10ml vanilla syrup
1 tsp granulated sugar
Waffle cone wafers (optional), for garnish
Coffee beans (optional), for garnish
In a cream whipper, combine the coffee powder, vanilla syrup and cold heavy cream. Scoop two scoops of vanilla ice cream into a tall glass. Slowly pour over the cold coffee leaving 1/2in of room at the top.
Dollop the espresso whipped cream on top and sprinkle with ground espresso beans. Garnish with a waffle cone wafer. Serve immediately with straws and a spoon.
5. Chocolate Almond With Creamy Coffee Ice Cubes
For Chocolate Almond Milk, add the almonds to a 4-cup glass measuring cup or bowl and cover with around 4 cups of water. Allow the almonds to sit overnight or in a pinch, at least 1 hour. The next morning, drain the almonds and rinse well under cold water. Add the rinsed almonds to a high powered blender or food processor. Add 4 cups of water and the dates. Puree until the almonds are very finely ground, about 2 minutes.
Line a bowl or glass pitcher with a double layer of cheesecloth, a thin cloth kitchen towel (I just used a kitchen towel). Slowly pour the almond milk mixture into the cloth (or bag). Gently squeeze the bottom of the cloth to release the milk. This with take about 3-5 minutes to get all the milk out.
Rinse out the blender and pour the milk back in. Add the cacao powder, vanilla bean seeds and a pinch of salt. Blend on high until smooth and creamy, about 1 minute. Pour into a glass jar to store in the fridge for up to 1 week. Shake well before drinking and serve with the creamy coffee ice cubes.
For Creamy Coffee Ice Cubes, in a blender, combine the coconut milk, malt powder and vanilla bean seeds. Blend until smooth. Pour the mixture among 15-18 ice cube molds, leaving at least half the mold for coffee. Pour the coffee over the coconut milk. Freeze for 4 hours or overnight. Serve with the chocolate almond milk.