Coffee is one of the most loved beverages in the world and theres no denying that! In India, the love for barista-style coffee is gaining momentum. For coffee lovers who have round-the-clock cravings and want to enjoy some exciting beverages at home, experts at Lavazza India share a few recipes on the occasion of International Coffee Day marked on October 1.

Rose Cardamom Coldbrew

For a sultry iced coffee break, mix together rosewater and a cardamom-infused creamer to add the right amount of saucy to your iced coffee.

Ingredients

  • 1 cup Coldbrew
  • 1 teaspoon Simple Syrup
  • 1 cup half and half
  • 1 tablespoon rosewater
  • 1 teaspoon cardamom

Directions

  • Mix together half and half and cardamom.
  • Add the rosewater and a dash of the creamer to a glass filled with ice and coldbrew.

Half and half: It's that simple. Half whole milk, half heavy cream. ... The texture is thicker and more luscious than milk, but less decadent and rich than cream

Caramel Surprise Cold Brew

Personally, I like a little creaminess and a little sweetness in my coffee, so I opt for a few tablespoons of real coconut milk (the kind in the can, whisked) and just a few drips of caramel syrup.

Ingredients

  • 1½ cups Coldbrew
  • Handful of ice
  • 1½ tablespoons coconut milk
  • 1½ teaspoons caramel syrup
  •  Pinch of sweetener of choice (if desired)

Directions

  • You can prepare coldbrew at home using French press or in a mason jar using muslin cloth, important is perfect coffee blend for your coldbrew. Keep prepared cold brew coffee in a pitcher or carafe in the refrigerator.
  • Pour 1 cup (8-ounces) of coffee into a mug, cup or glass jar filled with ice. Stir in coconut milk and caramel syrup. Add sweetener, if desired. Serve immediately.

Cocco Shakerato

This Italian-style, caramalised coconut shakerato is the easiest way to make your very own toasted coconut ice coffee at home.

Ingredients

For the coconut syrup:

  • 1½ cups water
  • 1½ cups sugar
  • 1 cup toasted shredded coconut
  • teaspoon coconut milk

For the shakerato:

  • 12 ounces strong brewed coffee, slightly cooled*
  • 2 tablespoons toasted coconut syrup
  • 4-5 Ice Cubes
  • Coconut milk (optional)

Directions

For the coconut syrup:

  • In a saucepan, combine water and sugar. Heat over medium-high, stirring frequently until sugar is dissolved about 5 minutes. Add extract and toasted coconut flakes.
  • Allow syrup to rest for at least 5 minutes before straining to remove coconut flakes.


For the shakerato:

  • Add coffee and coconut syrup to a cocktail shaker filled with ice. Shake until very cold.
  • Strain into glasses filled with ice.
  • If desired, top with coconut milk.
  • Oh yes, you can garnish glass rim with some syrup and roasted coconut flakes.

The ideal coffee for this recipe is made with Moka pot or home espresso machine.