5 Coffee Cocktails & Mocktails
Celebrate this St Pattys Day with our favorite coffee based drinks!
- 1-2 oz lemon juice
- 20-30 g simple syrup (check our Simply Syrup post)
- 4-5 oz water
- 4-5 oz coldbrew
Start by making the lemonade base - combine the lemon juice, simple syrup, and water in your cup. Now, every lemon is going to be a bit different, so we recommend alternating the syrup and water and tasting as you go. You want a lemonade that’s slightly tart and not too sweet, as the coldbrew you add later will be slightly bitter and sweet on its own.
Once you’ve got a lemonade flavor that you’re happy with, add ice to the cup and top off with coldbrew. Give the drink a stir, and you’re ready to kick back and sip happy! This drink is really easy to make in large batches as well, which is great because - let’s be honest - you’re going to need a whole lot more than one glassful of this stuff.
For the caramel:
- 1/2 Cup Coconut sugar, packed
- 1/4 Cup Unsweetened vanilla almond milk
- 4 tsp Ghee (or vegan butter for vegan)
- 1/2 tsp Vanilla extract
For the coffee:
- 3 Cups Vintage Vanilla coldbrew
- 1 Cup milk of your choice
In a SMALL pot, stir together all of the caramel ingredients on medium heat. Bring to a boil.
Once boiling, cook until the caramel reduced by almost 1/2 and deepens in color, stirring constantly so that it doesn't burn, this takes about 5-6 minutes. Immediately transfer to a measuring glass (you should have just over 1/3 cup of caramel) and let sit for at least 2 hours, stirring occasionally, until nice and thick. Fill 3 highball glasses 1/2 way with ice cubes. Pour 1 cup of coldbrew into each glass, followed by 1/3 cup of milk. Add 2 Tbsp of the caramel syrup into each glass and stir well, until the caramel is dissolved and well mixed.
- 2 cups Happy Hazelnut ice cubes (simply freeze cold brew in ice trays)
- ½ cup milk (substitute almond, coconut, or soy milk for non-dairy options almond will go great with the nutty flavor but use your favorite!)
- 2 tablespoons Nutella
Our Happy Hazelnut coffee is the perfect base for this summer-time standard with a twist. Pour your cold brew into ice cube trays and freeze for three to four hours. Alternatively, add ½ cup of ice cubes (more or less to your desired thickness) and about 1 ¾ cups coldbrew in liquid form.
Blend all ingredients in a large blender. If you're extra fancy, top with whipped cream and a drizzle of nutella! Pour that sucker in your fanciest glass and sit back and enjoy!
1 (8 oz.) cup of coldbrew (check our blog post on coldbrew with step by step instructions)
- 1/2 cup heavy cream
- 1 oz. tequila
- 1/2 oz. coffee liqueur
- Whipped Cream for topping
This one isn’t going to take you long to make either. Just pour your favorite cold brew blend into a glass, add heavy cream, tequila, coffee liqueur, and stir. No sugar for me, but if you typically drink your coffee sweetened you can add however much sugar you like to yours.
Just make sure you add a big scoop of fresh whipped cream to the top…you can cheat and use the store-bought kind here or whip up some on your own.
- 2 oz Gosling’s Gold Seal rum
- 2 oz Defiantly Decaf coffee
- 1/2 oz Grade A maple syrup
- Zest of 1 orange
- 1 dash Angostura bitters
- Tonic Water
- Garnish: Orange peel
Add all ingredients except the tonic into a shaker with ice and shake until well-chilled. Strain into a highball glass over large ice cubes. Top with the tonic and stir gently. Garnish with an orange peel and enjoy the sunset of another beautiful summer day.
If you’ve noticed the base ingredient to all of these awesome recipes is delicious coffee. Get started with Tayst today.