On especially hot days, I like to make a "chilled gibby" Double shot espresso 4oz of milk .25oz date syrup dash of cinnamon Mix into a cocktail shaker with ice and strain into a gibraltar. I dont like too much milk, and its perfect for those cortado drinkers. Sometimes Ill sub the date/cinnamon for caramel.
Recently tried espresso and Tonic… I didn’t descend into madness like James Hoffman and start making my own tonic but I found that Fever Tree Tonic worked well with Counter Cultures “Big Trouble” espresso. Give it a hint of citrus (orange). Great summer time drink
I want so badly to like espresso tonics and I’ve tried a lot of them over the years but have still her to find one that hits for me. Coffee sodas using a little simple syrup and regular sparkling water tends to hit for me more consistently.
Have been obsessed with this for the last few weeks: 1 shot espresso 3/4 - 1 ounce berry syrup (I like strawberry) 1/4 - 1/2 ounce lime juice 4-5 ounce ginger beer Don’t knock it til you try it!
oh man, another niche coffee that alienates my friends when they visit me at the office and ask for a drink from my coffee bar. I will give it a try, thanks
@@Sprometheus I used the Cajun Grenadine from El Guapo because I had it on hand and thought it would pair well with a fruity Ethiopian natural I had. Can get creative depending on the bean. For ginger beer I really like the Trader Joe’s brand.
@@Sprometheus Havent used it in this drink yet but you can make a really good strawberry syrup by just leaving a 1:1 ratio of sugar and cut up strawberries in a container for a week. Also if you want a super gingery ginger beer try fever tree.
i really like a simple Iced Latte with the Alpro Coconut Barista & my favourite Espresso for this is a Natural Guji from Ethiopia. It really pairs nicely with the rich coconut flavour & makes it a bit tropical. My recipe: 75g ice or 3 big cubes double ristretto (20g /1:1.5 in 40sec) 200ml Alpro Coconut Barista Maybe try some other espresso beans with it. Pairs also nicely with a Catuai/Honduras Espresso.
If I want milk in my iced espresso beverage, I will almost always use my home made vanilla syrup. Eg. 100-150ml of milk for each serving (i like it just a little puffy from a couple seconds of air at the espresso machine wand) then I pull 2 shots of espresso over 2 cups each with 10ml or so of syrup (stir it well before adding to the drink). Prepare 2 250ml glasses with 3-4 big ice cubes, pour the milk slowly (so it remains creamy), then pour the espresso shots. Also, i love me some espresso tonic. Really simple and delicious. And when I want something sweet and fast, I just scoop some good vanilla icecream and pull some shots.
My favorite non coffee drink from Dutch Bros is their berry captain crunch frost. Childhood in a cup. Second is the orange creamsicle. Favorite cold coffee drink (and as much as I dislike cold brew) is the salted cream cold brew from Starbucks which I don’t think has been on the menu for a few years now. I used to be a cashier and that was the perfect pick me up before a long shift. Favorite cold espresso drink is as you said cold milk over espresso (no ice). I use a light roast and do maybe a 1 to 3 espresso to milk. With the fruity coffees it can also taste like cereal milk. I don’t really measure the ratio for this one. I use a fellow monty espresso cup, pull a 1:2 or even a ristretto sometimes and fill the small cup to the rim with cold milk. Delicious. I’ve been experimenting with orange blossom water recently after a trip to Seattle. Seems like every cafe had an orange blossom drink. That stuff is strong. Literally a drop or less is all you need to flavor a latte. Not my favorite with coffee but I think it can be good in a mocha or with sparkling water.
We don’t have Dutch Bros in Southern California but I would go there from time to time when I lived in Eastern Washington. Experimentation is half the fun of playing around with coffee drinks, finding one of those weird combos that somehow works is oddly satisfying haha.
Before I had a way of steaming milk, I rarely kept milk in the fridge. Instead, I kept cans of evaporated milk (not sweetened condensed) in the cupboard for baking. One hot day, I wanted a sweet iced coffee, so I pulled a shot of expresso into a glass, mixed it with a bit of simple syrup, added ice, and topped it up with evaporated milk. The evaporated milk has a bit of a caramel taste and it's richer than regular whole milk (somewhere in the range of 6.5%-16.5%) but can be diluted with water if it's too rich. Some might not like the taste-it has essentially been cooked in the evaporation process-but I enjoy it. My Grandpa used to drink it in his coffee :)
My go to on a hot one is a maple cold brew! Just some earthy CB with a splash of oat milk with 10-15g of maple syrup and a hint of cinnamon! Super refreshing and not artificially sweet like most syrups shops have! I’d love to see you break down different approaches to a cold fashion though! Many shops have them but I’ve never seen any recipes for them! Main thing I know is it’s a cold brew concentrate (fruity or earthy), certain bitters, sometimes a cinnamon stick or orange peel, and maybe some simple syrup.
In Thailand we have a ice espresso drink call "Es Yen" means cold espresso. U pull a lungo then add an once of half n half and condensed milk. Add fresh milk if require. A little bitterness of Lungo + Sweet goes so well together.
Love seeing Snowy plover getting the love it deserves! Tho a few coffee shops are starting to make various copy’s of it. Some doing with club soda, some adding other favors but a riff on the original
Yes! It's an iced latte. But, darn it -- STEAM ALL THE MILK! :) pull a shot steam pitcher of milk - usually 6-8oz for a 16oz glass. I usually pour the short into the milk the pour the whole thing over ice Typically, I make my milk a little cooler than normal, and try to introduce a little more air for texture. But I do still want to hit that 130F range to actually bring out the sweetness. It's vastly different than just espresso, milk, and ice that too many places serve. Yes, some ice melts, so things do get a little diluted, but compared to the iced capp formula, I prefer the taste of more steamed milk.
This summer has been really hot in Italy. So I’ve played with shackerato, cold cappuccino, tried to create something which I did not like: ice cubes, espresso, sparkling water and Prosecco 😂. I wanted to try it for aperitif. It did not work for me. Have a good weekend Spro
Haha well yeah the first two sound delicious, but adding Prosecco to espresso seems like it could be a difficult pairing. Cheers my friend, have a good weekend as well!
It is okay. I don't see it as late. You are ahead, if you think you did it before next summer. So, don't stress so much. You can have iced coffee in the winter.
I'm so happy here in Poland we don't have the pumpkin spice everything. We do have some 'waves' of flavours - like someone made something X flavoured and suddenly, for 6 months, everyone does his or her X flavoured thing. Last time we had everything salted caramel flavoured
Steamed Americano Iced Mocha. A redditor turned me onto this one. The way I make it: espresso shot is 19g in, 54g out (longo) into a steaming pitcher with a tablespoon of chocolate sauce at the bottom. 100g of ice, 100g of water (or 4-5 ice cubes and water to equal 12 fl ounces in the pitcher). Then you steam it all until the ice melts leaving a nice aerated texture. Like a nitro coffee at home, without the nitro. Keep the steam wand near the tip as if your are tearing milk if you want the drink fully aerated. This is enough for two cold drinks if you split it into two tall glasses filled with ice. I top mine with some heavy cream.
I hope your subscribers can forgive you about being so late putting out this video. Unfortunately I cannot. I'll still be subbed and watch every video and like every one of them, but deep in my heart I will never forget your tardiness. On Iced Espresso, I've been making them all summer (without your help obv) and it's so basic but so good. Just a shot from my Flair Signature or Picopresso, taste the shot, gag because it's not good, pour it over a pint of ice, fill it with filtered water, top it with a splash of half & half because it's all I know, and love it to death. If I'm too lazy for that I just pour a fresh cup in a Hyperchill and then pour that on ice and it's ez af and delicious every time no matter which brewer I use.
What! Iced? I wonder if they sell those legally in Italy. I live in Florida and still don't drink it iced, but I do drink it while sitting in air conditioning. I may try some of those suggestions, just don't tell my Italian family.
I usually go for iced spanish latte: Ingredients: - Double-shot espresso - 4 to 5 ice cubes - 50ml of unsweetened condensed milk - 50ml of full cream dairy milk, or almond milk - 1 tsp of caramel sauce for sweetness and decoration - 1/4 tsp of vanilla extract In a chilled glass, put the caramel first and try to hit the walls, then add the ice cubes, the condensed milk, the vanilla, the regular milk, then add your espresso and watch it sink in. Enjoy!
How did you miss the “hottest” espresso drink of the Summer, the Italian “Shakerato”? No dairy, just coffee, espresso, crushed ice, and simple syrup served in martini style glass 😀
@@ChuyR. not sure exactly but probably 200ml or so? Basically like a gin & tonic but espresso instead of gin. Can't imagine it would work with milk though, but do report back if you try that!
I’m not sure why but I’ve never had an espresso tonic I’ve liked, but I’m not giving up. It just seems like it’s so appealing but the ones I’ve had just didn’t hit for me.
@@Sprometheus I can definitely see it being a bit of a polarising drink. I tend to go for some fruity Kenyan/Ethiopian beans which I think lend themselves pretty well to it
Don’t be sorry. If you like sugary, creamy and cold drinks with a coffee flavor just add instant coffee. Don’t waste your good coffee with it. 3, 2, 1…
Haha, that was my thought when recalling the cereal & milk of my childhood; my parents would have been knocking back the instant Folgers or Taster's Choice
Well I do like sugary iced drinks, but I still often use specialty coffee and I wouldn’t call it a waste. In the end I think it’s important to not gatekeep what people enjoy and tell them it’s a waste if they don’t enjoy coffee how I enjoy it and vice versa.
@@Sprometheus I always appreciate your humor, and I particularly did with the cereal milk recipe, but I'd never try it no matter what my coffee source. That being said, I'm not an Oreo milk-dunker either... but that might be a recipe for others to try!
You know you’re a faithful subscriber when you open TH-cam, see a Spro upload, and that’s what makes you realize it’s already Friday 🤣
Haha much appreciated. If it wasn’t for the Friday video deadline I wouldn’t know what day of the week it is either.
On especially hot days, I like to make a "chilled gibby"
Double shot espresso
4oz of milk
.25oz date syrup
dash of cinnamon
Mix into a cocktail shaker with ice and strain into a gibraltar.
I dont like too much milk, and its perfect for those cortado drinkers. Sometimes Ill sub the date/cinnamon for caramel.
Date and cinnamon sounds really tasty, solid pairing for most coffees too. I may have to give this one a go! Thanks for sharing.
Recently tried espresso and Tonic… I didn’t descend into madness like James Hoffman and start making my own tonic but I found that Fever Tree Tonic worked well with Counter Cultures “Big Trouble” espresso. Give it a hint of citrus (orange). Great summer time drink
An espresso tonic is delicious and my go-to drink if I want 'coffee summer vibes'
I want so badly to like espresso tonics and I’ve tried a lot of them over the years but have still her to find one that hits for me. Coffee sodas using a little simple syrup and regular sparkling water tends to hit for me more consistently.
Have been obsessed with this for the last few weeks:
1 shot espresso
3/4 - 1 ounce berry syrup (I like strawberry)
1/4 - 1/2 ounce lime juice
4-5 ounce ginger beer
Don’t knock it til you try it!
that sounds fantastic
Alright this sounds pretty solid. Do you make the syrup or is there a brand that you like? Also, ginger beer preference?
oh man, another niche coffee that alienates my friends when they visit me at the office and ask for a drink from my coffee bar. I will give it a try, thanks
@@Sprometheus I used the Cajun Grenadine from El Guapo because I had it on hand and thought it would pair well with a fruity Ethiopian natural I had. Can get creative depending on the bean. For ginger beer I really like the Trader Joe’s brand.
@@Sprometheus Havent used it in this drink yet but you can make a really good strawberry syrup by just leaving a 1:1 ratio of sugar and cut up strawberries in a container for a week. Also if you want a super gingery ginger beer try fever tree.
i really like a simple Iced Latte with the Alpro Coconut Barista & my favourite Espresso for this is a Natural Guji from Ethiopia. It really pairs nicely with the rich coconut flavour & makes it a bit tropical.
My recipe:
75g ice or 3 big cubes
double ristretto (20g /1:1.5 in 40sec)
200ml Alpro Coconut Barista
Maybe try some other espresso beans with it. Pairs also nicely with a Catuai/Honduras Espresso.
If I want milk in my iced espresso beverage, I will almost always use my home made vanilla syrup. Eg. 100-150ml of milk for each serving (i like it just a little puffy from a couple seconds of air at the espresso machine wand) then I pull 2 shots of espresso over 2 cups each with 10ml or so of syrup (stir it well before adding to the drink). Prepare 2 250ml glasses with 3-4 big ice cubes, pour the milk slowly (so it remains creamy), then pour the espresso shots.
Also, i love me some espresso tonic. Really simple and delicious. And when I want something sweet and fast, I just scoop some good vanilla icecream and pull some shots.
Freddo espresso & flat white are great ice drinks without a compromising the nice texture you get on hot drinks.
I’ve heard of and seen Freddo drinks but haven’t had a chance to try them in their original form. I’ll have to look them up and make them myself.
I had my first snowy plover this year, im glad to know its actually simple to make!
At the cafe i work at we make an iced latte with a peach oolong infused milk and then top it with a sweet homemade cream. Its very beautiful..
My favorite non coffee drink from Dutch Bros is their berry captain crunch frost. Childhood in a cup.
Second is the orange creamsicle.
Favorite cold coffee drink (and as much as I dislike cold brew) is the salted cream cold brew from Starbucks which I don’t think has been on the menu for a few years now. I used to be a cashier and that was the perfect pick me up before a long shift.
Favorite cold espresso drink is as you said cold milk over espresso (no ice). I use a light roast and do maybe a 1 to 3 espresso to milk. With the fruity coffees it can also taste like cereal milk. I don’t really measure the ratio for this one. I use a fellow monty espresso cup, pull a 1:2 or even a ristretto sometimes and fill the small cup to the rim with cold milk. Delicious.
I’ve been experimenting with orange blossom water recently after a trip to Seattle. Seems like every cafe had an orange blossom drink. That stuff is strong. Literally a drop or less is all you need to flavor a latte. Not my favorite with coffee but I think it can be good in a mocha or with sparkling water.
We don’t have Dutch Bros in Southern California but I would go there from time to time when I lived in Eastern Washington.
Experimentation is half the fun of playing around with coffee drinks, finding one of those weird combos that somehow works is oddly satisfying haha.
Before I had a way of steaming milk, I rarely kept milk in the fridge. Instead, I kept cans of evaporated milk (not sweetened condensed) in the cupboard for baking. One hot day, I wanted a sweet iced coffee, so I pulled a shot of expresso into a glass, mixed it with a bit of simple syrup, added ice, and topped it up with evaporated milk. The evaporated milk has a bit of a caramel taste and it's richer than regular whole milk (somewhere in the range of 6.5%-16.5%) but can be diluted with water if it's too rich. Some might not like the taste-it has essentially been cooked in the evaporation process-but I enjoy it. My Grandpa used to drink it in his coffee :)
My go to on a hot one is a maple cold brew! Just some earthy CB with a splash of oat milk with 10-15g of maple syrup and a hint of cinnamon! Super refreshing and not artificially sweet like most syrups shops have!
I’d love to see you break down different approaches to a cold fashion though! Many shops have them but I’ve never seen any recipes for them!
Main thing I know is it’s a cold brew concentrate (fruity or earthy), certain bitters, sometimes a cinnamon stick or orange peel, and maybe some simple syrup.
I *need* two try the last two recipes. 🤤
Espresso tonic is a surefire way to stay both caffeinated and refreshed on a hot summers day.
Definitely going to try the snowy clover. That sounds delicious!
snowy *plover* - it's a shorebird 🐦
In Thailand we have a ice espresso drink call "Es Yen" means cold espresso. U pull a lungo then add an once of half n half and condensed milk. Add fresh milk if require. A little bitterness of Lungo + Sweet goes so well together.
Well it's just coming out of winter here down under so timings great for me with the iced beverages.
I still drank with ice during winter though.
Espresso tonic or espresso orange. I know these are out of fashion in 2022 but still my favourites
Love the cereal milk idea, haven't heard that before!
Love seeing Snowy plover getting the love it deserves! Tho a few coffee shops are starting to make various copy’s of it. Some doing with club soda, some adding other favors but a riff on the original
Yes! It's an iced latte. But, darn it -- STEAM ALL THE MILK! :)
pull a shot
steam pitcher of milk - usually 6-8oz for a 16oz glass.
I usually pour the short into the milk
the pour the whole thing over ice
Typically, I make my milk a little cooler than normal, and try to introduce a little more air for texture. But I do still want to hit that 130F range to actually bring out the sweetness. It's vastly different than just espresso, milk, and ice that too many places serve.
Yes, some ice melts, so things do get a little diluted, but compared to the iced capp formula, I prefer the taste of more steamed milk.
One of my favorites for the summer is half black iced coffee and half black iced tea, it is so refreshing and delicious. Definitely worth a try
This summer has been really hot in Italy. So I’ve played with shackerato, cold cappuccino, tried to create something which I did not like: ice cubes, espresso, sparkling water and Prosecco 😂. I wanted to try it for aperitif. It did not work for me. Have a good weekend Spro
Haha well yeah the first two sound delicious, but adding Prosecco to espresso seems like it could be a difficult pairing. Cheers my friend, have a good weekend as well!
It is okay. I don't see it as late. You are ahead, if you think you did it before next summer. So, don't stress so much. You can have iced coffee in the winter.
My favourite: French press coffee (cooled down) with ice and a shot of heavy cream :-)
Thank you my friend.
You’re welcome, and thank you for the weekly support Cheekster!
@@Sprometheus - You bet! 👊🏻
we forgive you spro. I was just dying from the heat and made an iced capp. dedicated to you.
salud ! 🍻
Espresso tonic for the win!
May seem like a stupid question but what you use for ice pebble ?
I'm so happy here in Poland we don't have the pumpkin spice everything. We do have some 'waves' of flavours - like someone made something X flavoured and suddenly, for 6 months, everyone does his or her X flavoured thing. Last time we had everything salted caramel flavoured
I really enjoy your Coffee Recipes. Thanks you for sharing. What Espresso would you recommend for the Snowy Plover?
Didn't fail for those in the southern hemisphere 😉
I wonder if you can do that French Press method with a vegan milk. Hehe. Cheers!
Don’t worry man. In the souther hemisphere is starting to be warm.
Steamed Americano Iced Mocha. A redditor turned me onto this one. The way I make it: espresso shot is 19g in, 54g out (longo) into a steaming pitcher with a tablespoon of chocolate sauce at the bottom. 100g of ice, 100g of water (or 4-5 ice cubes and water to equal 12 fl ounces in the pitcher). Then you steam it all until the ice melts leaving a nice aerated texture. Like a nitro coffee at home, without the nitro. Keep the steam wand near the tip as if your are tearing milk if you want the drink fully aerated. This is enough for two cold drinks if you split it into two tall glasses filled with ice. I top mine with some heavy cream.
Waiting on that pumpkin spiced latte recipe 😆
Haha well I actually did one a couple years ago, it’s a Sprometheus deep cut at this point.
Goddammit, you managed to get a cat and cloud pullman. I was too late lol
I hope your subscribers can forgive you about being so late putting out this video. Unfortunately I cannot. I'll still be subbed and watch every video and like every one of them, but deep in my heart I will never forget your tardiness.
On Iced Espresso, I've been making them all summer (without your help obv) and it's so basic but so good. Just a shot from my Flair Signature or Picopresso, taste the shot, gag because it's not good, pour it over a pint of ice, fill it with filtered water, top it with a splash of half & half because it's all I know, and love it to death.
If I'm too lazy for that I just pour a fresh cup in a Hyperchill and then pour that on ice and it's ez af and delicious every time no matter which brewer I use.
This summer I had for the first time an expresso tonic and I really enjoyed it 🙃 great content as always and I’ll give a go at the cold cappuccino ;)
What! Iced? I wonder if they sell those legally in Italy. I live in Florida and still don't drink it iced, but I do drink it while sitting in air conditioning. I may try some of those suggestions, just don't tell my Italian family.
They definitely serve iced espresso in Italy…It can get hot over there!
Chefs kiss, baby!
Ideal for the heatwave some of us are currently experiencing. 🥵
🧊 coffee *needed!*
Have a great weekend Buddy!
That’s a fact! Stay cool and caffeinated my friend!
@@Sprometheus - You too my friend! 👍🏻
I usually go for iced spanish latte:
Ingredients:
- Double-shot espresso
- 4 to 5 ice cubes
- 50ml of unsweetened condensed milk
- 50ml of full cream dairy milk, or almond milk
- 1 tsp of caramel sauce for sweetness and decoration
- 1/4 tsp of vanilla extract
In a chilled glass, put the caramel first and try to hit the walls, then add the ice cubes, the condensed milk, the vanilla, the regular milk, then add your espresso and watch it sink in. Enjoy!
andytown rocks!! tbh
"or the goat" lmfaooo
How has no one asked about the T-shirt. Brand or website ?!
No Aerocano!?
Shout out Dark Horse beans.
How did you miss the “hottest” espresso drink of the Summer, the Italian “Shakerato”? No dairy, just coffee, espresso, crushed ice, and simple syrup served in martini style glass 😀
My personal favourite (which I'm about to make right now!) is just a simple espresso + tonic water with ice. Looks a bit odd for sure, but damn tasty
how much tonic water? I tried water with Expresso and milk yestarday, but it wasnt my thing, maybe the sparkling of the tonic water will help.
@@ChuyR. not sure exactly but probably 200ml or so? Basically like a gin & tonic but espresso instead of gin. Can't imagine it would work with milk though, but do report back if you try that!
I’m not sure why but I’ve never had an espresso tonic I’ve liked, but I’m not giving up. It just seems like it’s so appealing but the ones I’ve had just didn’t hit for me.
@@Sprometheus I can definitely see it being a bit of a polarising drink. I tend to go for some fruity Kenyan/Ethiopian beans which I think lend themselves pretty well to it
Shalom.
Funny.
No favourite iced espresso drinks. I don’t like milk in my coffee so iced pour overs all the way.
Would it kill you to smile for once?
Pumpkin 🤢🤢🤢🤢
Have you tried the JH recipe for the syrup?
Don’t be sorry. If you like sugary, creamy and cold drinks with a coffee flavor just add instant coffee. Don’t waste your good coffee with it.
3, 2, 1…
Haha, that was my thought when recalling the cereal & milk of my childhood; my parents would have been knocking back the instant Folgers or Taster's Choice
Well I do like sugary iced drinks, but I still often use specialty coffee and I wouldn’t call it a waste. In the end I think it’s important to not gatekeep what people enjoy and tell them it’s a waste if they don’t enjoy coffee how I enjoy it and vice versa.
@@Sprometheus I always appreciate your humor, and I particularly did with the cereal milk recipe, but I'd never try it no matter what my coffee source. That being said, I'm not an Oreo milk-dunker either... but that might be a recipe for others to try!