Lively Libations - Chill Out With Cold Brew (June 2017)

Thursday June 1, 2017 // By Dana Schlingman

With less acidity, a velvety consistency, and more caffeine. . . what’s not to love about cold brew? Because of its versatility and convenience, we believe cold brewed coffee and tea is more than just a passing trend. Change the way you do iced drinks this summer by offering these innovative recipes:

 Download: Printable Recipe Cards

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Elyse’s “Coconut White Russian”

Looking for a slightly sweet drink that packs a punch - look no further! This take on a White Russian has a strong coffee taste with just a hint of cream and coconut. This is the perfect drink to sip while enjoying the summer heat.

Yield: 1, 8 oz. Drink

Ingredients:
• ¼  oz. or 1 pump of DaVinci Naturals Coconut Syrup 
• ¼  oz. or 1 pump of DaVinci Coffee Liqueur (formerly Kahlúa) Syrup
• 1.5 oz. of Cream 
• 3 shots (3 oz.) of Toddy Cold Brew Coffee Concentrate 
• Dash of Cinnamon 
• About 6 oz. of Ice

Directions:
Add the cold brew, syrups, and cinnamon to an 8 oz. glass then add ice. Top the glass off with cream. 

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Tia’s “Todd the Grasshopper”

At the cafe I managed, an iced or blended grasshopper was always a summer favorite. Something about sweet chocolate and cool mint is so satisfying and refreshing on a hot day. For this drink, I put a new twist on an old favorite by using Toddy cold brew concentrate and adding a little something of my own: white chocolate (my not-so-secret, favorite, ingredient). Enjoy!

Yield: 1, 16oz. Drink

Ingredients:
• 2 shots (2 oz.) of Toddy Cold Brew Coffee Concentrate 
• 1 oz. or 4 pumps of Monin Green Mint Syrup 
• 1 tbsp. of Ghirardelli Sweet Ground White Chocolate & Cocoa
• 2 tbsp. of Ghirardelli Frozen Hot Cocoa Powder   
• 4 oz. of Milk  
• About 8 oz. of Ice

Garnish Suggestions: White Chocolate and Chocolate Sauce swirled on top

Directions:
Add all liquid ingredients together in a blender followed by the powders and then ice. Blend until smooth.

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Tori’s “Infused Cold Brew Flight”

Great for presentation or pleasing an indecisive guest, this cold brew flight provides four different flavor profiles to enjoy. Inspired by travel, these summer flavors are sure to give you a taste of paradise.

Yield: 4, 6 oz. Drinks
Serve the flight on a platter with a side of cream upon request

Horchata - cinnamon infused cold brew coffee with rice milk
Ingredients:
• 3 oz. of Pacific Natural Plain Low Fat Rice Milk
• 1 tsp. of Savory Spice Shop Saigon Cinnamon
• 2 shots (2 oz.) of Toddy Cold Brew Coffee Concentrate
• 1 oz. of Water
Directions:
Dilute the cold brew coffee concentrate with water and stir in 1 tsp. of cinnamon. Add a splash of rice milk to taste and a sprinkle of cinnamon on top.
Garnish Suggestions: Cinnamon Sticks

Coconut - coconut flavor, cold brew coffee and coconut milk
Ingredients:
• 1 oz. of Pacific Natural Foods Barista Series Coconut Original
• 1 oz. of DaVinci Naturals Coconut Syrup
• 2 shots (2 oz.) of Toddy Cold Brew Coffee Concentrate
• 2 oz. of Water
Directions:
Add coconut syrup to cold brew and top with chilled water; add a splash of coconut milk for added creamy coconut flavor.

Mint - herbal infusion cold brew coffee
Ingredients:
• 4 sachets of Mighty Leaf Organic Mint Melange
• 1 lb. of Coffee
• 64 oz. of Water to brew the coffee/tea concentrate
• 4 shots (4 oz.) of Tea Infused Toddy Cold Brew Coffee Concentrate
• 2 oz. of Water (to dilute the Tea Infused Toddy Cold Brew Coffee Concentrate for the finished beverage)
Directions:
Open 4 sachets of mint tea and steep them with the coffee grounds during cold brew process. Brew for 12 hours. Add water to the concentrate.
Garnish Suggestions: Fresh Mint

Banana - banana flavored cold brew coffee
Ingredients:
• 1 oz. of DaVinci Naturals Banana Syrup
• 3 shots (3 oz.) of Toddy Cold Brew Coffee Concentrate
• 2 oz. of Water
Directions:
Add banana syrup to cold brew and top with chilled water.

 

 

 

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Larissa’s “Chilled Chocolate Toddy”

Cold Brew is one of my favorite drinks on a hot summer afternoon. Inspired by my favorite hazelnut spread, this variation is the perfect combination of refreshing and indulgent.

Yield: 1, 12 oz. Drink

Ingredients:
• 5 oz. of Pacific Natural Foods Hazelnut Milk
• 1 oz. or 2 pumps of Hollander Chocolate Sauce
• About 6 oz. of Toddy Cold Brew Coffee Concentrate Ice Cubes 

Directions:
Pour the Toddy cold brew coffee concentrate into an ice cube tray and freeze it overnight. Combine the chocolate sauce and hazelnut milk in a small pitcher and mix well until combined. Fill your glass to the top with the cold brew ice cubes. Top your glass with the chocolate milk mixture.

 

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Danielle’s “Mint Herbal Tea Concentrate”

If you love cold brew coffee, why not consider cold brew tea? The alternative extraction process yields subtle flavor notes in a potent concentrated form making it ideal for cafes hoping to stretch their tea leaves and delight customers with something new. Try changing up your menu with this smooth floral recipe - crisp and refreshing, it definitely compliments the season.

Yield: 1, 12 oz. Drink

Ingredients:
• ¼ cup of Two Leaves and a Bud Loose Leaf Organic Jasmine Petal Tea
• ½ cup of Two Leaves and Bud Loose Leaf Organic Bai Mu Dan White Tea
• ¼ cup of Two Leave and a Bud Loose Leaf Organic Peppermint Tea
• ½ oz. of 1883 Vanilla Syrup
• 1 ½ oz. Cream
• 10 oz. of Tea Concentrate

Garnish Suggestions: Fresh Mint Leaves

Directions:
Add all teas and 64 oz. of water to your Consumer Toddy maker. Let them steep for 12 hours. Put ice and vanilla syrup in glass followed by tea concentrate. Top off with a splash of cream.

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Becky’s “Frozen Affogato”

I love frozen drinks in the summer but I don’t always want them to be as rich as dessert. So, I drew on my wonderful experiences with honey lattes to concoct this light, honey sweetened cold-brew frappe (with just a hint of cinnamon).

Yield: 1, 16 oz. Drink

Ingredients:
• 3 shots (3 oz.) of Toddy Cold Brew Coffee Concentrate
• 2 oz. of Monin Honey Sweetener 
• 1 of scoop of Cafe Essentials Naturals Vanilla Cream
• 4 oz. Milk
• About 16 oz. of Ice
• Savory Spice Shop Saigon Cinnamon

Garnish Suggestions: Chocolate Covered Espresso Beans & Ambrosia Honey

Directions: Pour 2 shots of cold brew, the Monin Honey Syrup, the Cafe Essentials Vanilla Frappe Base, the milk, and the ice into a blender. Blend the contents until smooth and pour into a glass (leaving room at the top). Pour on the 3rd shot of cold brew, drizzle honey and sprinkle cinnamon powder on top. Enjoy!

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Megan’s “Birthday Cake Cold Brew”

In light of my birthday and the start of summer, I was feeling inspired by all things colorful and festive. To quench my thirst during the summer, cold brew is easily my favorite drink especially with a little bit of vanilla sweet cream. In order to make this drink celebratory, I infused the whipped cream with cake batter syrup, and topped it with rainbow sprinkles. Who needs birthday cake when you have this fun treat on a hot summer’s day?

Yield: 1, 12 oz. Drink

Ingredients:
• 8 oz. of Toddy Cold Brew Coffee Concentrate
• 1 ½ oz. or 2 pumps of Davinci French Vanilla Syrup (1 oz. for the whipped cream and ½ oz. for the drink)
• 4 oz. of Half and Half
• 2 oz. or 8 pumps of Davinci Cake Batter Syrup
• 1 pint of Heavy Cream
• About 8 oz. of Ice

Garnish suggestions: iSI Whipped Cream, Colorful Sprinkles and a fun straw

Directions:
Whipped Cream: First, combine the heavy cream with 2 oz cake batter syrup and 1 oz french vanilla syrup. Then put the mixture in the iSI Whipped Cream vessel and make as directed for your specific model. Set aside.

Beverage: Fill a 12 oz. jar with ice, then add the cold brew coffee concentrate. Whisk together the half and half with ½ oz. of French Vanilla Syrup. Pour the sweet vanilla cream over the cold brew and stir. Top your drink with the cake batter whipped cream and garnish with rainbow sprinkles!

(The delicious donut pictured here is from The Donut Haus Bakery. Every payday our generous warehouse manager brings them in for us to enjoy.)

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Cold Brewing

We brewed BPS Tamper Tentrum Coffee in Toddy Coffee Makers to craft all of the cold brew coffee concentrate used in these beverages. Unless otherwise specified in the recipe, we brewed the coffee according to Toddy’s recommended brewing instructions (5lbs of coffee in 14 quarts of water in a Commercial Toddy Coffee Maker for 24 hours).

 Here Are A Few Brewing Resources:
 • Toddy Consumer Model Brewing Instructions PDF
 • Toddy Consumer Model Brewing Instructions Video
 • Toddy Commercial Model Brewing Instructions PDF
 • Toddy Commercial Model Brewing Instructions Video
 • An Introduction to Toddy
 • Training Materials Hosted By BPS
 • Instructional Videos Produced By Toddy

If you have questions, please feel free to give us a call.
(866) 776-5288
We would love to help you out!

 

More Lively Libations Recipes:
Bright, Light & Cold Brewed (May 2019)
Chill Out With Cold Brew (June 2017)

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