Four unique coffee recipes to celebrate International Coffee Day

A beloved beverage for centuries coffeersquos 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 homeGolden LatteThis modern twist on traditional Indianhaldi doodhpromises to be a comforting and healthy dose of caffeine ldquoTurmeric known for its antiinflammatory 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 healthboosting benefits of spices like turmeric cinnamon and cardamomrdquo explains Stanley Fernandes corporate bar manager at KymaIngredients1 shot of espressoMilk 350mlTurmeric frac14 tspCinnamon frac14 tspAlmond 23 nosCardamom 12 nosSaffron for garnishMethod1 Grind the turmeric cinnamon cardamom and almonds into a fine powder using a spice grinder or mortar and pestle2 Brew a shot of espresso using your preferred method eg espresso machine Moka pot3 In a saucepan heat the milk over medium heat until its hot but not boiling4 Add the espresso to the heated milk and stir in the spice mixture5 Let the mixture steep for a few minutes to allow the flavours to meld5 Pour the golden latte into a mug6 Garnish with saffronLavender Honey LatteldquoA Lavender Honey Latte is more than just a drink itrsquos a moment of calm in a cuprdquo claims Chef Mohnish Kothare of Mazi ndash CoffeeKitchen 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 ldquoThe delicate floral notes of lavender blend seamlessly with the rich bold espresso while a touch of honey adds natural sweetness Itrsquos the perfect balance of soothing and invigorating offering a little bit of luxury in every siprdquoIngredients2 shots of espresso approximately 60 mlSteamed milk 80 mlLavender syrup 1 tbspHoney 1 tspDried lavender buds for garnishMethod1 Start by steaming the milk with a touch of lavender syrup allowing the floral essence to infuse into the creamy texture2As the milk gently froths prepare your espresso by pulling a rich aromaticshot Pour the espresso into a mug and add a spoonful of honey stirring until itrsquos fully dissolved bringing a natural sweetness to the mix3 Then carefully pour the lavenderinfused milk over the espresso creating a smooth layered drink with a subtle lavender aroma4 To finish garnish with a few lavender buds on top adding a final decorative and fragrant touch to this soothing elegant beverageNutella AffagatoIf you like your coffee rich this combination of creamy Nutella and strong espresso might become your guilty indulgence ldquoOur 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 contrastrdquo says Ritu Pagarani chef and owner Baked in BombayIngredientsNutella 1 tbspVanilla Ice Cream 15 scoopsSingle Shot EspressoCrushed hazelnutsChocolate drizzleMethod1 Take a mediumsized coffee cup2 Spread the 1 tablespoon Nutella inside the cup on the bottom and the sides3 Fill it with 15 scoop vanilla ice cream4 Take a small spoon and make a well in the center of the cup5 Pour the Espresso shot well in between the ice cream6 Sprinkle crushed hazelnuts and chocolate drizzle on the top of the ice creamMocha and CacaoCombining 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 ldquoThe 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 flavourpacked experiencerdquo shares Chef Sourabh Das the craft of food 20 BandraIngredientsDark chocolate ganacheDark chocolate 20 gmFresh cream 20 gmCoffee streuselBrown sugar 15 gmAlmond powder 15 gmFlour 10 gmCocoa powder 5 gmCoffee powder 2 gmButter 10 gmCoffee and milk chocolate ChantillyCream 10 gmGlucose 2 gmInverted sugar 2 gmMilk chocolate 15 gmWhipping cream 30 gmCoffee bean 6 gmRaspberry coulisRaspberry puree 20 gmWhole raspberry 20 gmSugar 3 gmLemon JuiceWhipped creamHeavy cream 1 cupPowdered sugar 1 tbspVanilla extractMethodPrepare the base layer Coffee and milk chocolate ChantillyCrush the coffee bean and cold infuse with 30 gm cream overnightHeat 10 gm cream with glucose and invert sugarStrain the cold infusion and blend with the warmed strained creamMelt the Milk ChocolateBlend the cream mixture and milk chocolate to get a homogeneous mixtureKeep inside the refrigeratorIt would be ready after 6 hours of restingWhip it to a soft peak to fill the dessert glassPrepare the dark chocolate ganacheIn a saucepan heat the heavy cream until simmeringPour the hot cream over the dark chocolate chips and let it sit for 5 minutesStir until smooth and creamyLet the ganache cool slightly before usingPrepare the raspberry coulisHeat the puree whole raspberry and sugar The sugar should meltRemove it from heatAdd a little lemon juicePrepare the whipped cream swirlIn a chilled bowl beat the heavy cream powdered sugar and vanilla extract until stiff peaks formPrepare the streusel toppingIn a bowl combine the flour brown sugar granulated sugar cinnamon and nutmegCut in the cold butter until the mixture resembles coarse crumbsAssembleRemove the base layer from the refrigeratorSpread the dark chocolate ganache over the base layerDrizzle the raspberry coulis over the ganacheSwirl the whipped cream over the coulisSprinkle the streusel topping evenly over the whipped creamPour the brewed coffee over the streusel toppingAlso Read Ragi chocolate brownie to 60 per cent dark chocolate mud pie Make these warm unique dishes with chocolate