Welcome to my home cafe
It’s November now but the Texas weather hasn’t gotten the memo yet, despite a couple false starts. Until then, I’m keeping myself busy stocking my already-cluttered fridge with a variety of cold beverages for these warm days.
Cold brew, of course, is my go-to caffeine. I make it in a heavy glass pitcher I snagged from my grandmother’s garage sale a couple years back. I used to have a cloth filter for the grounds, but after awhile the oil buildup had it tasting too acidic for me. So now I’m using a metal filter that will hopefully last me for years without compromising on flavor. Typically the ratio is 1 cup of coarsely ground coffee to 4 cups of water, but it’s very forgiving.
Once I have my brew, the real fun begins. You can drink it straight or with your choice of milk, but I also love experimenting with a variety of flavors. I’ve improvised a few simple syrups (1:1 water and sweetener) with white sugar, honey and lavender, brown sugar with cinnamon and cardamom, etc. Maple syrup is a nice lazy option, too.
Probably my favorite preparation is inspired by Philz Coffee’s iconic mint mojito, which I sampled in San Francisco at a friend’s recommendation. Before my mint plant died, I would pluck a few healthy leaves and muddle them in a glass with simple syrup before pouring in the cold brew and a splash of milk. It’s not for everyone, but I find it bright and refreshing!
If tea is more your speed, I love making a generously sweetened jug of southern iced tea and sprucing it up with a sprig of mint. I’ve also been putting all my half-empty bags of loose leaf teas to good use. You can ice any tea you want but my favorites are lighter, fruitier teas such as the smooth ginger peach oolong a friend of mine gifted me awhile back.
When I need a late afternoon pick-me-up but don’t want to risk a coffee, I’ll make myself a lovely matcha latte. The ratio that works best for me is 2 tsp of matcha powder and 1/2 cup of hot water. My lazy method is to mix it with a milk frother since I haven’t invested in a traditional matcha kit yet. Then I sweeten it with 2 tsp of honey and add milk until the color seems right.
As an Austin local, having Topo Chico on hand is a must. To be honest, I’m not a fan of sparkling water (gasp), but I do find it a convenient base for summer bevvies. So far I’ve mixed it with mango nectar, orange juice, and H-E-B raspberry lemonade (#NotSponsored).
But my favorite combo of all time is my best approximation of Thai sparkling limeade, otherwise known as nam manao or manao soda. Mix 1/4 cup of freshly squeezed lime juice with 1/2 cup of simple syrup and throw in a pinch of salt (the key ingredient!) to balance the flavors. Then pour over ice and top it off with sparkling water to taste. I swear there’s nothing more satisfying on a humid day. One thing I miss most about Thailand is a canned version of this drink, Schweppes Manao Soda, which is tragically unavailable in the States.
Finally, when my resolve to pinch pennies is particularly weak, I’ll treat myself to a craft soda during my shift at Central Market. My faves so far are Boylan Black Cherry Soda, Fitz’s Peach Pop, and Jamaican Ting.
Enough about me. What are you sipping on these days?