A delicious drink to add to your summer menu! Blending the El Indio cold brew with the fruity strawberry and guava really elevates this drink and creates new flavours. You get a sweet and balanced yet indulgent drink, almost like a coffee dessert, reminiscent of peaches and cream with notes of tangerine.
Cold Brew
Prepare ahead/day before
- We used 80g of coarsely ground El Indio, Natural Filter Roast.
- Mix the coffee with 1L of cool water, ensuring all grounds are saturdated then place in fridge overnight.
- Filter out your cold brew around the 14-16 hour mark. This gives a delicious, bright and flavourful cold brew, perfect for the base of our drink. This will last refrigerated up to 3 days.
Guava Syrup
Prepare ahead/day before
- 400g guava juice
- 300g caster sugar
- Dash of salt
- Stir all ingredients over med-low heat in a small saucepan until thickened and becomes syrupy in texture. This recipe makes more syrup than you need for this recipe, so you can scale down or it can be stored in the fridge for up to 4 weeks.
Strawberry Cloud
- 150g whipping cream
- 50g fresh strawberry juice, seeds strained out
- Dash of salt
- 10g vanilla essence
- Dash of nutmeg
- Whisk/beat or shake in cocktail shaker with large cube of ice until foam reaches desired thickness and texture. Try not to make too thick as you want to be able to drink the cold brew through it.
Build your drink!
- Add ice, 30g guava syrup and 200g cold brew to glass.
- Leave some space to add your strawberry and cream mix (about 50g).
- Gently top the drink with strawberry cloud.
- Enjoy the visual layers, but remember to mix to incorporate the heavy guava syrup that will have sunk to the bottom.
