BENGALURU: Regular coffee is passê, and so are lattes and frappes. The heady aroma of a fresh brew is no more just another cuppa, but a thing of trial and triumph for the palate. Don’t believe us? Lavanya S compiles a list of unusual coffee recipes that are a must-try this season.
INGREDIENTS
For fresh mint syrup
- Water: ½ cup
- Granulated sugar: ½ cup Loosely packed spearmint leaves: ¼ cup
- For iced coffee
- Ice: 4-6 nos
- Chilled coffee or cold brew: ½ cup
- Whole milk: ¼ cup Fresh mint syrup: 2-2 ½ tbsp Heavy cream: 1 ½ tbsp
- Mint sprig: for garnish
METHOD
For liquid fresh mint
- To make the syrup, combine water, sugar, and mint leaves in a small saucepan. Place on the stovetop and whisk continuously until the sugar dissolves.
- Stop stirring after a couple of minutes of simmering.
- Mint leaves should soak for about an hour after it is removed from the stove.
- When ready to use, pour the syrup into a jar and refrigerate.
- To prepare one cup of iced coffee
- To a glass, add ice, add cooled coffee, milk, mint syrup, and cream. Enjoy after adding a fresh mint leaf
IRISH COFFEE
Madhumitha Rajaprabakar
INGREDIENTS
- Instant coffee powder: 1.5 tsp Water: 1 cup
- Brown sugar: 2 tsp Whiskey: 2 tbsp
- Whipped cream: 2 tbsp (optional)
- Take a pan and mix coffee powder, brown sugar and water in it.
- Pour whiskey into the coffee cup and add the coffee mixture to it. Now, top it with cream and serve immediately.
- Do not stir the coffee after adding cream.
- Butter: 100 g
- Castor sugar: 1/2 cup
- Eggs: 2
- Ragi flour: 3/4 cup
- Instant coffee: 2 tbsp
- Baking powder: 1 tsp
- Preheat the oven to 100 degrees C. In a double boiler, melt the butter. Allow it to cool.
- Whisk the butter in a bowl, and gradually add sugar. Add eggs and thoroughly whisk.
- Sift the baking powder and ragi flour together. Fold this and then add it to the aforementioned mixture one teaspoon at a time.
- Make sure there are no lumps but do not overmix.
- Dissolve the instant coffee in hot water and pour it into the batter. Give it a final fold, and transfer to a small baking tin. Bake in the oven at 50 degrees C for 15 minutes.
VIETNAMESE COFFEE
Megha Pillai
INGREDIENTS
- Cold brew: 3/4 cup
- Condensed milk: 2 tbsp
- Ice cubes (optional)
- Fill a tall glass with ice cubes.
- Add in cold brew and then pour in condensed milk.
- Stir until completely mixed.