International Coffee Day: Elevate your coffee routine with these must-try recipes

A beloved beverage for centuries, coffee's ritualistic existence in our lives cannot be overstated. Different cultures around the globe serve it in myriad ways, alongside the modern endless iterations that come from the experimentations of culinary experts and novices. Whether it is a piping hot beverage, a rich dessert, or a chilled cocktail, International Coffee Day celebrates the love of this iconic beverage in all its diverse forms. From sizzling hot coffees to decadent desserts, chefs share tempting recipes to ace at home.

Golden Latte

This modern twist on traditional Indian haldi doodh promises to be a comforting and healthy dose of caffeine. "Turmeric, known for its anti-inflammatory and antioxidant properties, is the star ingredient, giving the latte its beautiful golden hue. Adding espresso creates a balance of earthy and bold flavours, making this latte both invigorating and soothing. The Golden Latte is a warming and nourishing beverage that blends the richness of milk with the health-boosting benefits of spices like turmeric, cinnamon, and cardamom," explains Stanley Fernandes, corporate bar manager at Kyma.

Ingredients

1 shot of espresso
Milk 350ml
Turmeric ¼ tsp
Cinnamon ¼ tsp
Almond 2-3 nos
Cardamom 1-2 nos
Saffron for garnish

Method
1. Grind the turmeric, cinnamon, cardamom, and almonds into a fine powder using a spice grinder or mortar and pestle.
2. Brew a shot of espresso using your preferred method (e.g., espresso machine, Moka pot).
3. In a saucepan, heat the milk over medium heat until it's hot but not boiling.
4. Add the espresso to the heated milk, and stir in the spice mixture.
5. Let the mixture steep for a few minutes to allow the flavours to meld.
5. Pour the golden latte into a mug.
6. Garnish with saffron.

Lavender Honey Latte

"A Lavender Honey Latte is more than just a drink it's a moment of calm in a cup," claims Chef Mohnish Kothare of Mazi - Coffee/Kitchen and Bar. Lavender and honey are both known for their antioxidant properties, and lavender is often associated with its calming and relaxing properties. He elaborates on the balanced flavours, "The delicate floral notes of lavender blend seamlessly with the rich, bold espresso, while a touch of honey adds natural sweetness. It's the perfect balance of soothing and invigorating, offering a little bit of luxury in every sip."

Ingredients

2 shots of espresso (approximately 60 ml)
Steamed milk 80 ml
Lavender syrup 1 tbsp
Honey 1 tsp
Dried lavender buds for garnish

Method

1. Start by steaming the milk with a touch of lavender syrup, allowing the floral essence to infuse into the creamy texture.
2. As the milk gently froths, prepare your espresso by pulling a rich, aromatic shot. Pour the espresso into a mug and add a spoonful of honey, stirring until it's fully dissolved, bringing a natural sweetness to the mix.
3. Then, carefully pour the lavender-infused milk over the espresso, creating a smooth, layered drink with a subtle lavender aroma.
4. To finish, garnish with a few lavender buds on top, adding a final decorative and fragrant touch to this soothing, elegant beverage.

Nutella Affagato

If you like your coffee rich, this combination of creamy Nutella and strong espresso might become your guilty indulgence. "Our Nutella Affagato offers a sophisticated blend of flavors and textures. The rich, velvety ice cream complements the bold espresso, while the subtle sweetness of Nutella and the satisfying crunch of hazelnuts provide a delightful contrast," says Ritu Pagarani, chef and owner, Baked in Bombay.

Ingredients:

Nutella 1 tbsp
Vanilla Ice Cream 1.5 scoops
Single Shot Espresso
Crushed hazelnuts
Chocolate drizzle

Method:

1. Take a medium-sized coffee cup.
2. Spread the 1 tablespoon Nutella inside the cup, on the bottom and the sides.
3. Fill it with 1.5 scoop vanilla ice cream.
4. Take a small spoon and make a well in the center of the cup.
5. Pour the Espresso shot well in between the ice cream.
6. Sprinkle crushed hazelnuts and chocolate drizzle on the top of the ice cream.

Mocha and Cacao

Combining the richness of chocolate, the boldness of coffee, and the tartness of raspberries, Mocha and Cacao coffee is decadence in a cup. Fair warning, this recipe involves hours of prep and is exclusively for the deeply passionate lovers of coffee. "The coffee is artfully layered, starting with the coffee and milk chocolate Chantilly at the base, followed by the dark chocolate ganache, a layer of raspberry coulis, and topped off with coffee streusel. The final flourish is a swirl of whipped cream, creating a visually striking and flavour-packed experience," shares Chef Sourabh Das, the craft of food 2.0 Bandra.

Ingredients

Dark chocolate ganache

Dark chocolate 20 gm
Fresh cream 20 gm

Coffee streusel

Brown sugar 15 gm
Almond powder 15 gm
Flour 10 gm
Cocoa powder 5 gm
Coffee powder 2 gm
Butter 10 gm

Coffee and milk chocolate Chantilly

Cream 10 gm
Glucose 2 gm
Inverted sugar 2 gm
Milk chocolate 15 gm
Whipping cream 30 gm
Coffee bean 6 gm

Raspberry coulis

Raspberry puree 20 gm
Whole raspberry 20 gm
Sugar 3 gm
Lemon Juice

Whipped cream

Heavy cream 1 cup
Powdered sugar 1 tbsp
Vanilla extract

Method

Prepare the base layer:

Coffee and milk chocolate Chantilly:

1. Crush the coffee bean and cold infuse with 30 gm cream overnight.
2. Heat 10 gm cream with glucose and invert sugar.
3. Strain the cold infusion and blend with the warmed strained cream.
4. Melt the Milk Chocolate.
5. Blend the cream mixture and milk chocolate to get a homogeneous mixture.
6. Keep inside the refrigerator.
7. It would be ready after 6 hours of resting.
8. Whip it to a soft peak to fill the dessert glass.

Prepare the dark chocolate ganache:

1. In a saucepan, heat the heavy cream until simmering.
2. Pour the hot cream over the dark chocolate chips and let it sit for 5 minutes.
3. Stir until smooth and creamy.
4. Let the ganache cool slightly before using.

Prepare the raspberry coulis

1. Heat the puree, whole raspberry and sugar. The sugar should melt.
2. Remove it from heat.
3. Add a little lemon juice.

Prepare the whipped cream swirl:

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Prepare the streusel topping:

1. In a bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and nutmeg.
2. Cut in the cold butter until the mixture resembles coarse crumbs.

Assemble

1. Remove the base layer from the refrigerator.
2. Spread the dark chocolate ganache over the base layer.
3. Drizzle the raspberry coulis over the ganache.
4. Swirl the whipped cream over the coulis.
5. Sprinkle the streusel topping evenly over the whipped cream.
6. Pour the brewed coffee over the streusel topping.

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