Tis International Coffee Day, turn your kitchen into a small coffee bar and discover how versatile those familiar beans can be with these simple recipes by experts.
Recipe by Chef Ankit Sharma, Chief Culinary Officer, Compass Group, India Ingredients Cold brew coffee, 150 ml Orange juice, 30 ml Whipping cream, 25 g Vanilla syrup, 15 ml Ice cubes, Orange zest, 80 g For garnish Nutmeg, a pinch Method Fill a serving glass with ice cubes. Recipe by Chef Ankit Sharma, Chief Culinary Officer, Compass Group, India Ingredients Chilled cold brew coffee, 100 ml Cold water, 100 ml Jaggery syrup, 25 ml Cinnamon sticks, 3 g Ice cubes, 80 g Salt, a pinch Method Combine the jaggery syrup and cinnamon sticks in a container. Allow them to infuse for approximately 18 hours for a deeper flavour. Recipe by Chef Abhijeet Thakre, Executive Chef, Vivanta, New Delhi Ingredients For the Spiced Coffee Base Fresh cold brew concentrate or double shot espresso, 90 ml (chilled) Green cardamom syrup, 15 ml Fresh orange peel or zest, 1 strip Ice cubes, 5 to 6 large cubes For the Vanilla Cold Foam Heavy cream or whole milk, 40 ml (chilled) Vanilla extract or bean paste, ½ tsp Sea salt, a pinch For the Homemade Green Cardamom Syrup Water, 100 ml Raw sugar or jaggery, 100 g Green cardamom pods 4 to 5 pods (crushed) Method
International Coffee Day is a good excuse to step beyond the familiar morning cup and experiment with coffee in more unexpected ways. There are plenty of recipes that bring café-style indulgence into the home kitchen. For something distinctly Indian to something purely adventurous, there is lot more to explore. The appeal lies in keeping the preparation simple while playing with textures, spices and unexpected pairings. This International Coffee Day, turn your kitchen into a small coffee bar and discover how versatile those familiar beans can be with these simple recipes by experts. Inspired by Melbourne’s specialty coffee culture, Mont Blanc is a visually striking cold brew that combines coffee, orange juice and a cloud of vanilla infused cream. Its contrasting layers bring together the bitterness of coffee, the freshness of citrus and the richness of cream. Pour in the cold brew coffee, followed by the orange juice. In a separate bowl, lightly whip the cream with the vanilla syrup until it reaches a smooth, pourable consistency. Gently layer the vanilla cream over the cold brew mixture. Garnish with fresh orange zest and a pinch of nutmeg. Serve immediately, allowing the contrasting layers to remain visible. Bringing together traditional Indian ingredients and contemporary coffee culture, this cold brew combines the earthy sweetness of jaggery with the warmth of cinnamon. The result is a refreshing coffee that draws inspiration from India’s longstanding tradition of pairing coffee with indigenous sweeteners. Strain the cinnamon infused jaggery syrup to remove the cinnamon sticks. Fill a serving glass with ice cubes. Add the chilled cold brew coffee and cold water. Pour in the cinnamon infused jaggery syrup. Add a pinch of salt and stir gently until all the ingredients are well combined. Serve chilled.
Bring to a gentle simmer over medium heat until the sugar dissolves completely (approximately 3 to 4 minutes). Remove from heat, allow to steep for 15 minutes, and strain out the cardamom solids. Froth using a handheld milk frother for 15 to 20 seconds until a velvety, pourable foam forms (it should hold softly on top of the liquid without sinking immediately). Shake vigorously for 12 to 15 seconds to create a light microfroth and chill the liquid thoroughly. Recipe by Chef Anuj Mathur, Executive Chef, Taj Surajkund Resort and Spa, Delhi NCR Ingredients Khowa, 500 g Roasted almonds and pistachio, 50 g Sugar, 200 g Cardamom green powder, 20 g Desi ghee, 10 ml Filter coffee concentrate, 100 ml Coffee powder, 20 g Method Grate Khowa and keep aside.
Combine water, raw sugar (or jaggery) and crushed green cardamom pods in a saucepan. Chill before use. In a small glass pitcher or milk frother, combine chilled heavy cream, vanilla extract and a tiny pinch of sea salt. In a cocktail shaker (or mason jar with a tight lid), add chilled cold brew concentrate, cardamom syrup and ice cubes. Express the essential oils of the fresh orange peel over the shaker by twisting it gently, then drop the peel inside. Strain the chilled coffee mixture into a tall glass filled with fresh ice. Slowly pour the vanilla cold foam over the back of a spoon to create a layered cream top. Garnish with a pinch of freshly ground cardamom powder and a fresh orange twist. Serve immediately. In a heavy bottom Non Stick pan put Khowa ,Sugar ,Ghee ,filter coffee together and cook . Cook until mixture is brown ,and leaves pan from sides. Add cardamom and nuts . Set in a pre grease tray and keep for some time. Cut in the desired shape ,sprinkle coffee powder from top and serve. You use AI every day. Now get your AI Quotient. Take the AIQ test Get the latest Lifestyle News and more. Download the TOI app.