Creamy Yuzu Coffee Lemonade
Source: https://www.oldenburger-professional.com/rcp_recipe/creamy-yuzu-coffee-lemonade
Total time
4 Minutes
Difficulty
easy
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 350 | ml | Oldenburger Barista Milk |
| 30 | green cardamom pods | |
| 10 | pinch of sea salt | |
| 10 | yuzu fruit (untreated) or 50 ml yuzu juice plus zest | |
| 500 | g | maple sugar |
| ice cubes | ||
| 1500 | ml | sparkling water |
| 750 | ml | cold brew coffee (optionally as nitro version) |
Preparation
Making the Coffee
Lemonade
Froth the Oldenburger Barista Milk together with the crushed
cardamom, sea salt and a little yuzu zest cold in the blender or
with a milk frother until it is approximately one-and-a-half times
its original volume and creamy.
Cut half a yuzu fruit into eighths, add to a lemonade glass with
40 g of the maple sugar and crush with a muddler (bar pestle).
Fill the glass ⅔ full with ice cubes and add the sparkling water.
Pour the cold brew coffee slowly over a bar spoon to preserve the
clear appearance in the middle of the glass. Optionally: For the
nitro version, pour the coffee around the edge of the glass onto
the ice cubes.
Fill the glass to the brim with the creamy milk topping.
The Final Touch
Sprinkle 10 g of maple sugar onto half a slice of yuzu, flambé it
and position on the drink as an aromatic garnish.
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