Cold Brew Mocktail Recipes: Summer Special
Cold brew is quite a legend among all the brewing methods as it's a brew with time, which enables it to develop different characters with the same brew via variations of time and storage conditions. The infinite possibilities of cold brew coffee is not limited for drinking it alone but as an ingredient for dishes and drink as well. In this article, we are going to introduce two easy mocktail recipe to enlighten your summer.
LEMON COLD BREW COFFEE SODA
For this recipe, we recommend coffee bean with fruity and/or sweet taste note, medium light to medium roasted. (e.g. most Yirgacheffe, Kenya NYERI AA+++, Ethiopia West Arsi G1, Panama Elida Typica, Costa Rica Sabanilla, Colombia La Esperanza Geisha Hanami) You will need:
2-4 tbsp fresh lemon juice (about 1/2 to 3/4 lemon ) 2-4 tbsp light flavoured syrup (e.g. agave nectar) or pure honey
8-10 tbsp (118-140ml) soda or sparkling water (those really bubbly one)
8-10 tbsp rich cold brew (please refer here for a basic cold brew)
1. Mix the syrup bit by bit into lemon juice and tasting as you go. Aim at a mixture that's not too sweet.
2. Add the soda into your glass then pour in the lemon syrup in a circular motion, give a light stir just enough to mix the solution.
3. Add ice to the cup.
4. Finish with the cold brew. Stir slightly during or just drink :)
The more you stir the less bubbly your drink will get.
Using cold brew instead of iced or cold downed rich hot coffee so that you are able to keep your drink look clear and appetizing.
FRESH MINT MOJITO COLD BREW COFFEE (mocktail)
This recipe is cool for most coffee taste note, highly recommend coffee bean with taste note like floral, sweet, earthy or nutty, best character with caramel or chocolate, medium roasted. (e.g. Kenya NYERI AA+++, Ethiopia West Arsi G1, Panama Elida Typica, Brazil Cerrado Monte Carmelo, Costa Rica Sabanilla)
You will need:
3/4 cup cold brew (please here here for a basic cold brew)
1 tbsp light flavoured syrup (e.g. agave nectar) or pure honey
2 tbsp heavy cream
10 fresh mint leaves
Extra fresh mint spring for garnish
2. Dice the mint leaves.
3. Slightly rub the mint leaves in your palms to release the mint oils to intensify aroma.
4. Add the mint leaves into the cold brew together with syrup, mix well. You may do it with a shaker for a better blending, drop one or two small ice cube into the shake together with the above ingredients and shake until the ice melt.
5. With a filter, pour the liquid into serving glass with ice.
6. Add the cream and finish by fresh mint spring (slap the mint before garnish).