Move over Thandai, sip in some Coffee with a twist this Holi.
Thandai’s are a go to thing when we think of Holi and with all varities and variation that’s there in the market one sees no dearth of option of flavours and types.
But it’s always good to give the usual a spin and try something new and different and keeping the same in mind, celebrate this holi by inviting your friends and family over and treating them with some delectable coffee-based holi recipes from Abdul Sahid Khan, Head Trainer, Lavazza India.
Coffee is always a much-preferred option when we think of beverages and these two cooling recipes is surely gonna sooth you and quench your thirst. The caffeine is surely gonna keep you active and running around as you play with your loved ones this Holi
CINNAMON DOLCE COLDBREW
Rich, refreshing iced coffee sweetened with the flavours of brown sugar and cinnamon. Divine!
For the cinnamon dolce coffee syrup:
• 1/2 cup light brown sugar 1/3 cup maple syrup
• 1/2 cup water
• 1 cinnamon stick For the iced coffee:
• Ice or coffee ice cubes 1 cup Cold Brew
• 2 tablespoons cinnamon dolce syrup (recipe below) Half-and-half
• For the cinnamon dolce coffee syrup:
• Add all ingredients to a small saucepan and set over medium heat. Cook, stirring occasionally, until heated through and the sugar has dissolved, about 5 minutes. Remove from heat and let sit for 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• For the iced coffee:
• Fill a tall glass with ice cubes. Add coffee concentrate, 2 tablespoons of cinnamon dolce syrup (add less or more depending on your preference), and half and half to desired point of creaminess.
• Drop in a straw and serve.
COCONUT MOCHA COLD COFFEE
• 2 shot espresso cold/ 90ml coldbrew
• 200ml coconut milk
• 15ml chocolate syrup
• 10ml vanilla Syrup
• 1 teaspoon sugar
• 2 tablespoons toasted coconut
• 1 can COLD full-fat coconut milk
• 2 tablespoons sugar
How to mix
• Two shots of espresso cold or room temperature or better i would suggest tp go for coldbrew.
• Using a bowl and an electric hand mixer), add cold coconut milk and sugar. Beat until peaks form and you have the consistency of whipped cream – about 6 minutes. Mine did not get quite as thick as regular whipped cream and was still a bit runny – but I have no patience. It was still delicious.
• Fill the bottom of your glass with 10ml of chocolate syrup, then add ice cubes. Pour in coffee, then coconut milk, then vanilla, then Add 1-2 tablespoons of whipped coconut cream on top and another tablespoon or 5-10ml of chocolate syrup.. Add in some toasted coconut if you wish.
• Drink up!