It’s that time of the year when the city prefers its caffeine fix chilled. Here are some ideas to add pizzazz to your cold cuppa
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Vietnamese cold brew
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Ingredients
. 300 ml cold brew coffee (best made with medium-coarse grind)
. 2-3 tbsp condensed milk
. 3-4 ice cubes
Method
Soak the coffee in cold water for 12-24 hours; the longer the coffee is soaked, the more intense the coffee’s flavour will be. Filter the coffee twice and chill the liquid. In a tall glass, add ice and pour the cold brew coffee over it. Add the condensed milk, stir and serve.
Dhiresh Poojary, Jamjar Diner
Lotus Biscoff cold coffee
Ingredients
. 1 tbsp instant coffee powder
. 30 ml warm water
. 1 tbsp sugar
. 200 ml milk
. 2 scoops of ice cream (vanilla/chocolate/coffee)
. 5-6 ice cubes
. 2 tbsp Lotus Biscoff spread
. 3-4 Lotus Biscoff biscuits
Method
Mix the Lotus Biscoff spread, instant coffee powder, sugar and warm water and stir to dissolve. Blend with the milk, ice cream, ice cubes and biscuits (leave one biscuit aside for garnishing). Serve the cold coffee immediately.
Monaz Irani, Plate & Pint
Cold brew limonade
Ingredients
. 30 ml gin
. 45 ml limoncello
. 60 ml cold brew
. 90 ml tonic
. Mandarin orange slice for garnish
Method
Add all ingredients except tonic water and shake. Fill a glass with ice, pour the drink and top with tonic water. Garnish with the orange slice.
Shankar Varli, Woodside Inn
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