Coffee and Tea Mocktails
THE NIGHTINGALE
A sweet and deep drink perfect for a little evening pick-me up. The rich flavors of the blackberry cold brew concentrate balance out the sweet, nutty spice of the cold foam that create a decadent drinking experience.
How to make the blackberry syrup:
20oz Water
1 Cup Blackberries
20oz (by weight) White Cane Sugar
Create a 1:1 simple syrup using 20 oz water and 20 oz (by weight) of cane sugar. Add 1 cup of blackberries and let simmer on the stove until soft. Let the mixture cool completely and then blend. Strain the blended mixture to remove large particles and seeds. The syrup should be used within a week.
How to make the Cardamom syrup:
20oz Water
10 Whole Cardamom Pods
20oz (by weight) White Cane Sugar
Toast the whole cardamom pods lightly until fragrant. Add 20 oz of water to a pot. Bring to a simmer. Stir in the 20 oz white cane sugar. Let simmer for 20 minutes. Strain to remove the cardamom pods. Store in the fridge. The syrup should be used within a week.
Drink Assembly:
In a chilled rocks glass, add:
1 oz Blackberry Syrup
2 oz Sparkling Water
3 oz Cold Brew Concentrate
Mix well
For the cold foam and garnish:
In a cup, 1.5 oz coconut cream and 1 oz of the cardamom syrup. Whip until fluffy and pour on top of the drink. Add a blackberry on the rim for garnish.
THE QUINCE TEA-NI
A surprisingly simple tea based mocktail that’s perfect for a night in. Temple Coffee’s quince green tea is a mixture of green tea alongside mallow flower and blue cornflowers. The tea is both a mixture of herbs, vanilla, and fruit which makes an excellent base to many drinks.
4 oz chilled quince tea
0.5 oz lemon juice
1.5 oz apple cinnamon syrup
How to make the apple syrup:
4 granny smith apples
20 oz water
20 oz white cane sugar
Blend together 4 apples, water, and sugar. Strain the resulting mixture to remove all apple particulates. Take the resulting liquid (which should look like apple juice) and bring it to a simmer on the stove. Add in 2 cinnamon sticks and reduce until slightly thickened.
Drink Assembly:
In a shaker, add:
ice
4 oz chilled quince tea
0.5 oz lemon juice
1.5 oz of the apple cinnamon syrup
Shake and strain into a chilled coupe glass. The drink should have a visible foam from the shaking. Grate over fresh cinnamon and garnish with a bourbon cherry.
AUTUMN HARVEST
The Autumn Harvest is the most complicated out of the three drinks featured here, but is one that will have people asking “wait there’s coffee in here?”. The drink involves an espresso milk wash, that when made, will remove a lot of the solids from the coffee, leaving behind a light brown liquid that when mixed into drinks, disappears color-wise to allow other colors of the drink to shine through.
4 oz sparkling water
1 oz milk washed espresso
1 oz flambéd pear syrup
0.75 oz cinnamon chili syrup
How to make the espresso milk wash:
In a container, add 6 oz of espresso, 3 oz of lemon juice, and 3 oz of simple syrup. In a separate container, add 4 oz of whole milk. Rapidly pour the espresso mixture OVER the milk. The order is important as this ensures the milk fully curdles to trap the solids properly. You should see immediate curdling happening. Let the mixture sit in the fridge for 24 hours. After, strain using a coffee filter. This may have to be two or three times until all solids are removed. The mixture will still be a pale brown color. Store in the fridge. It has a longer shelf life, but best to be used within a week with proper storage.
How to make the flambéd pear syrup:
Slice 4 pears lengthwise to get wide, flat strips. If you have a small foodsafe torch, torch the pears until golden brown. If not, lay the pear slices onto a tray with aluminum foil and bake in a 350F degree oven for 10 minutes or until golden brown.
Take the cooked pear slices and blend into 20 oz of a 1:1 simple syrup. The syrup will be pretty viscous. If a syrup without pulp is desired, strain through a cheese cloth.
How to make the cinnamon chili syrup:
20 oz water
20 oz white cane sugar
2 cinnamon sticks
3 full dried chilis
Add 20 oz water and 20oz white cane sugar. Add 2 cinnamon sticks and 3 full dried red chilis. Bring to a simmer and let cook for 20 minutes. Let cool and bottle*
*Place the cinnamon sticks and chilis into the bottle as well for added flavor
Drink Assembly:
In a highball glass, add ice, 4oz sparkling water, 1oz of the pear syrup, 0.75 oz cinnamon chili syrup, and 1oz of the milk washed espresso. Give the drink a quick stir and enjoy!
